A process for fractionating a feed mixture derived from dried brewer's spent grains (BSG) or distiller's grains (DDG) or distiller's dried grains and mixed with solubles (DDGS) is disclosed. The process includes using a single-step tribo-electrostatic separation process and device to separate the feed mixture by supplying the feed mixture to a tribo-electric separator and simultaneously charging and separating the feed mixture into at least two subfractions, with one of the subfractions having a protein composition higher than the feed mixture and higher than that could be obtained otherwise.

The present application discloses a nutritional composition for protecting liver. The nutritional composition comprises the following components of raw materials in parts by weight: indica rice 60-83, polished round-grained rice 11-29, lycium barbarum 1-4, finger citron 1.5-5, citron 0.05-0.2, and Chinese date 1-3.5. The present invention, in view of the liver's characteristics of preferring free activity and disliking depression, complies with the liver's physiological function characteristics for regulation, and provides the prescription based on the method of nourishing yin blood so as to disinhibit the liver, and it is suitable to cooperate with staple foods for long-term consumption, is easily accepted by people due to the good taste, and can achieve certain efficacies of soothing the liver and nourishing the liver.

Chips infused with meat are produced according to the disclosed method. The method includes preparing a dough mixture by mixing at least one of a grain component and a vegetable component with water in a mixer and transporting the dough mixture from the mixer into an extruder. In the extruder, a ground meat product is introduced into the dough mixture to form a meat-infused dough mixture which is then extruded and cooked to make the chips. Typically, after extrusion, the meat-infused dough mixture will be cut and fried.

A method for producing a marinated meat product having an extended shelf life and/or reduced microbial activity by vacuum tumbling meat pieces in the presence of at least one peroxycarboxylic acid. The meat pieces may be treated with the desired marinade at the same time as being treated with the at least one peroxycarboxylic acid or separately. The marinated meat pieces may be packaged in the presence of at least one peroxycarboxylic acid to extend the shelf-life of the marinated meat product.

An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range. The present invention provides an anthocyanin pigment preparation, comprising: an anthocyanin pigment; and an emulsifier, wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.

A food bar includes a mixture of dry ingredients including a protein and a binder including a sweetener. The food bar is able to maintain an initial texture so that the amount of force required to cut the food bar after storage of the food bar is substantially the same as the amount of force required to cut the food bar initially.

A method and device for handling cheese blocks, which in particular can be assigned to a so-called cassette press with round or cornered cheese moulds. A rapid reloading of cheese blocks can be achieved. Compressed cheese curd is released from the inner wall of a mould and after a turning operation is evacuated from the mould, with the mould rotated, lowered and shaken or blown. Before the shaking or blowing, a pick-up plunger retracts into the mould up to the cheese block; the mould is then raised, rotated and guided back into the cheese press. The pick-up plunger with the cheese block is then lowered and the cheese block is fixed in position on the pick-up plunger by a clamping unit, is swivelled through 180 towards a secondary mould and is guided, i.e. pushed into the latter; the clamping unit is then opened and the pick-up plunger retracts.

A method and device for handling cheese blocks, which in particular can be assigned to a so-called cassette press with round or cornered cheese moulds. A rapid reloading of cheese blocks can be achieved. Compressed cheese curd is released from the inner wall of a mould and after a turning operation is evacuated from the mould, with the mould rotated, lowered and shaken or blown. Before the shaking or blowing, a pick-up plunger retracts into the mould up to the cheese block; the mould is then raised, rotated and guided back into the cheese press. The pick-up plunger with the cheese block is then lowered and the cheese block is fixed in position on the pick-up plunger by a clamping unit, is swivelled through 180 towards a secondary mould and is guided, i.e. pushed into the latter; the clamping unit is then opened and the pick-up plunger retracts.

A viscous food dispensing system includes a chute inlet configured to funnel particulate food product into a sleeve and a transport device having an over-center cutout. The transport device is configured to rotate within the sleeve to convey the particulate food product. A processing surface extends downward from the chute inlet towards a curved base of the sleeve along a portion of the transport device. The processing surface is spaced laterally apart from the transport device to define a processing zone between the processing surface and the transport device. The particulate food product is processed as the particulate food product is captured between a leading edge of the over-center cutout and the processing surface while the transport device is rotating.

Food coating compositions and their methods of making are disclosed herein. In one embodiment, the method includes mixing a porous coating composition with at least one flavor composition, wherein at least a portion of the at least one flavor composition is absorbed into pores of the porous coating composition; heating an oil feedstock to a temperature greater than the melting point of the oil feedstock to form a liquid oil; mixing the liquid oil with the at least one flavor composition prior to, contemporaneous with, or after the at least one flavor composition is mixed with the porous coating composition to provide an oil-flavor-porous coating mixture; and cooling the oil-flavor-porous coating mixture to 25 C. or less to form a food coating composition, wherein the liquid oil solidifies as an exterior coating for the porous coating composition and the flavor composition absorbed within the pores of the porous coating composition.