A method for preparing frozen fried eggs from fresh eggs, in which the fresh eggs are broken into corresponding molds impregnated with oi, introduced into a convection oven at a temperature of 232 to 252? C. for a period of 130 to 150 seconds to be fried, and subsequently introduced into a blast chiller at a temperature of ?23 to ?13? C. for a period of 15 to 25 minutes to be frozen, and ultimately packaged in a unitary manner so that, when defrosted, each fried egg has a similar texture to that of a recently made fried egg.

An electrostatic spray chilling system is configured to rapidly cool foodstuffs. A conveyor traverses foodstuffs through a chilling tunnel. A chilled primary airflow is provided to the chilling tunnel to cool the foodstuffs. As the foodstuff is traversed through the chilling tunnel, spray modules generate and apply sprays of electrostatically charged fluid onto the foodstuff. The charged fluid droplets are attracted to the grounded foodstuff. The charged fluid droplets can be guided onto the foodstuff by secondary fans, configured to generate subflows of the chilled primary air, and by air guiding baffles.

An electrostatic spray chilling system is configured to rapidly cool foodstuffs. A conveyor traverses foodstuffs through a chilling tunnel. A chilled primary airflow is provided to the chilling tunnel to cool the foodstuffs. As the foodstuff is traversed through the chilling tunnel, spray modules generate and apply sprays of electrostatically charged fluid onto the foodstuff. The charged fluid droplets are attracted to the grounded foodstuff. The charged fluid droplets can be guided onto the foodstuff by secondary fans, configured to generate subflows of the chilled primary air, and by air guiding baffles.

The disclosure provides for compositions and methods for preparation of meat substitutes containing clover hemoglobin. Even when oxidized, clover hemoglobin retains a red appearance, thereby avoiding common off-color events that plague other meat substitutes, such as those made using soybean hemoglobin.

The present disclosure relates to a method of producing a grain powder including: (a) immersing a grain raw material into water; (b) freezing the immersed grain raw material at 196 C. to 50 C.; (c) grinding the frozen grain raw material to obtain a ground product, wherein the ground product has an average particle size smaller than a cell size of the grain raw material, and (d) freeze-drying the ground product at 80 C. to 20 C. to obtain the grain powder.

Methods and systems for pre-prepared pizza sheets including cheese, toppings, and spices. Cheese, toppings, and spices are melted together to create a composite. As an alternative, water is applied and ingredients are frozen together. Amounts of ingredients may be predetermined to ensure consistency. The pizza sheets are frozen or refrigerated until they are placed on prepared dough and baked. Pizza sheets may be prepared and shipped on transport trays or plastic sheets which can be vertically stacked.

A method for preparing an infant food consumable by hand comprises grinding at least one frozen plant base to form grains with a grain size of less than one millimeter, mixing the ground at least one frozen plant base with a natural texturizing agent in a proportion between 2% and 30% by weight based on the final mass of the mixture, and oil and/or at least one aromatic compound in a proportion between 2% and 20% by weight based on the final mass of the mixture, dosing the mixture to prepare individual portions, cooking the individual portions thus prepared in moist heat, freezing the cooked individual portions, and packaging the frozen cooked individual portions.

A method for crystallizing aqueous carbohydrate-containing substances, comprising: purifying the aqueous substance containing carbohydrates; mixing said aqueous substance with a water-absorbing medium; distributing the above mixture in a layer on a high temperature resistant container; heating the mixture layer of the previous step in a microwave apparatus; cooling the mixture layer; re-heating and cooling the mixture layer until it reaches a humidity of 2 to 4%; spraying the crystallized mixture-layer, removing the water-absorbing medium from the crystals obtained; and recovering said crystals. A crystallized or granular product obtained by such a crystallization method.

The invention provides a method for treating rootor tuber juice, comprising a) a pretreatment of the rootor tuber juice to remove rootor tuber lipids to a level below 28 g/kg dry weight; b) cooling the rootor tuber juice to a temperature of ?0.3? C. to ?16? C. to form ice crystals; and c) separating the ice crystals from the rootor tuber juice to obtain, as a first rootor tuber juice product, a concentrated rootor tuber juice. In addition, the invention provides methods to obtain protein depleted rootor tuber juice products, as well as products comprising rootor tuber free amino acids, and uses thereof.

The disclosure discloses a Chinese meal package and a preparation method thereof. The Chinese meal package is prepared from the following raw materials in part by weight: a component A, a component B, a component C and a component D according to a ratio of 1 to 1 to 1 to 1.