A support structure configured to support edible materials includes a top portion and a bottom portion each having at least one indentation configured to support edible material extending adjacent a majority of an outer perimeter of each portion.

A support structure configured to support edible materials includes a top portion and a bottom portion each having at least one indentation configured to support edible material extending adjacent a majority of an outer perimeter of each portion.

A device for affecting water. The device for affecting water includes a first-end, a second-end, a length from the first end to the second-end and an extruded member. Gemstones, which generate a pleasant subliminal functional aesthetic, and visible messages, which may have positive neurological and meta-physical effects, are included. The device for affecting water is useful for providing trace mineral elements to humans and animals and for producing positive changes to the overall physical health and emotional well-being of a user.

A system for processing pieces of protein includes a freezer unit that receives the protein pieces in an uncooked state and retains the uncooked protein pieces at a temperature and for a time interval to crust freeze the protein pieces to a depth sufficient to impart dimensional stability to the uncooked protein pieces; a packaging machine that receives the protein pieces from the freezer unit and retains the protein pieces in cooking pouches; a batter applicator that deposits a batter made from high-gluten flour in the cooking pouches to coat the outer surfaces of the protein pieces; the packaging machine programmed to vacuum seal the batter-coated protein pieces in the cooking pouches; and a heating unit programmed to sous vide cook the protein pieces in the cooking pouches for a time and temperature selected to completely cook the protein pieces and leave the batter sufficiently tacky to adhere to breading.

A system for processing pieces of protein includes a freezer unit that receives the protein pieces in an uncooked state and retains the uncooked protein pieces at a temperature and for a time interval to crust freeze the protein pieces to a depth sufficient to impart dimensional stability to the uncooked protein pieces; a packaging machine that receives the protein pieces from the freezer unit and retains the protein pieces in cooking pouches; a batter applicator that deposits a batter made from high-gluten flour in the cooking pouches to coat the outer surfaces of the protein pieces; the packaging machine programmed to vacuum seal the batter-coated protein pieces in the cooking pouches; and a heating unit programmed to sous vide cook the protein pieces in the cooking pouches for a time and temperature selected to completely cook the protein pieces and leave the batter sufficiently tacky to adhere to breading.

The present invention provides a snack food with a bar-like body and a food portion that comprises at least one type of chopped nuts, chopped grains, and chopped dried fruit wrapped at one end of the bar-like body. The food portion is bound into a solid body by means of a food binder. A nut food is applied to a bar-like body to manufacture the food into a lollipop shape, and the food portion can be stably fixed on the bar-like body by means of a special structure of a fixing end of the bar-like body. The proportions of the nuts, grains, and/or fruit in the present invention is greater than half of the weight of the food portion; thus, the food has rich nutrition, does not cause excess sugar intake, and is a snack food suitable for consumers of all ages.

The present invention provides a snack food with a bar-like body and a food portion that comprises at least one type of chopped nuts, chopped grains, and chopped dried fruit wrapped at one end of the bar-like body. The food portion is bound into a solid body by means of a food binder. A nut food is applied to a bar-like body to manufacture the food into a lollipop shape, and the food portion can be stably fixed on the bar-like body by means of a special structure of a fixing end of the bar-like body. The proportions of the nuts, grains, and/or fruit in the present invention is greater than half of the weight of the food portion; thus, the food has rich nutrition, does not cause excess sugar intake, and is a snack food suitable for consumers of all ages.

A retainer for temporarily holding in place a pair of inclined roof panels of a decorative edible structure includes a first hook surface on a body for engaging a first lower edge of a first inclined roof panel and a second hook surface on the body for engaging a second lower edge of a second inclined roof panel. The first and second hook surfaces are spaced apart from each other along the body, and when in use, the body holds the first and second hook surfaces in engagement with the first and second lower edges. Decorative edible structures using such retainers, a kit of parts including such retainers, and corresponding methods of constructing decorative edible structures using such retainers are also disclosed.

A retainer for temporarily holding in place a pair of inclined roof panels of a decorative edible structure includes a first hook surface on a body for engaging a first lower edge of a first inclined roof panel and a second hook surface on the body for engaging a second lower edge of a second inclined roof panel. The first and second hook surfaces are spaced apart from each other along the body, and when in use, the body holds the first and second hook surfaces in engagement with the first and second lower edges. Decorative edible structures using such retainers, a kit of parts including such retainers, and corresponding methods of constructing decorative edible structures using such retainers are also disclosed.

A stick-type food preparation system according to the present invention comprises: a forming apparatus for covering a filling-ingredient stick, which is formed by skewering a filling ingredient with a stick, with dough; an applying apparatus for applying a topping to a dough stick which is formed from the filling-ingredient stick in the forming apparatus; and a deep fryer for deep-frying in oil a semi-finished product which is formed by applying the topping to the dough stick in the applying apparatus.