The present invention relates to a method of storing and transporting cooked tapioca pearls in edible oil at low temperature (0° F. to 41° F.). Even though retrogradation happens under these conditions, the texture of tapioca pearls can be restored like just cooked by reheating in the oil to above starch gel temperature. The restored texture of tapioca pearls can be kept unchanged as long as the temperature is above their gel temperature.

A method to create a shredded jackfruit product is described and includes: pre-heating a mixer or tumbler; adding dried shredded jackfruit to the mixer or tumbler; adding a hot brine to the mixer or tumbler; sealing the mixer or tumbler; placing the mixer or tumbler in a vacuum; and tumbling the tumbler at a rate for a time period until the hot brine is absorbed in the dried shredded jackfruit to form a final shredded jackfruit product. A method to create a minced product from shredded jackfruit is also described and includes: chilling shredded jackfruit to a temperature; transferring the chilled shredded jackfruit to a grinder; grinding the chilled shredded jackfruit; preparing a binding agent emulsion using a device; and preparing a minced product.

A method of making a food kit for on-demand preparation of fresh filled pasta having much the same properties as homemade fresh pasta includes making first components consisting of unit portions of single or double sheets of fresh pasta with a predetermined flat shape; cooling, vacuum packaging, high-pressure pasteurizing and refrigerating the pasteurized unit portion so as to maintain their structure and physical-rheological properties unaltered, and avoid pre-gelatinization of starches; and making second components consisting of pre-dosed pralines of filling, which later undergo pasteurization, packaging and possibly freezing. The first and second components are packaged and collected in a container for fresh or frozen storage, and are ready to be joined together in their present state or after thawing, for on-demand preparation of fresh filled pasta before cooking, thereby avoiding exchange of water, salts and other ingredients between the components.

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

A device for reheating food components refrigerated preserved in packaging is provided that includes a housing, a water tank for holding water and a lid for closing the water tank, an immersion basket with compartments for packaging units of refrigerated preserved food for insertion into the water tank, at least one electric heating element for heating the water, a pump for circulating the water, and a control unit. The control unit is configured, during a heating method, to regulate the power supply to the electric heating element such that the water temperature is maintained at a heating temperature of 80°-90° C. The uses of the device for reheating food components refrigerated preserved in packaging units is also provided. Refrigerated preserved food components are provided by a method in which the food components, after their hot preparation at a temperature of at least 75° C., are filled into packaging units, sealed and cooled in a water bath of less than 3° C. to a core temperature of less than 3° C.

Provided is a method of fresh preserving meat products by controlling the intake process of the packaged meat, storing the meat in a temperature-controlled environment the keeps the meat at or near the freezing point of the meat without forming or growing ice crystals, and shipping the meat at a time where the seasonal price of the meat is favorable.

Food preservation can include depositing dry ice and food within packaging. The packaging can include a flexible liner defining a wall aperture and an internal chamber. The internal chamber can receive the deposited dry ice and food and have an internal atmosphere. The packaging can include a check valve mounted to the flexible liner and covering the wall aperture. The check valve can be configured to occupy: (i) a closed state blocking fluid communication between the internal chamber and ambient via the wall aperture and (ii) an open state enabling fluid flow from the internal chamber, through the wall aperture, and into ambient.

A basket system for improving the process of defrosting frozen objects, such as food product packages, where multiple objects are positioned in a permeable walled immersion basket to be lowered into, moved within, and removed from, a defrosting liquid. The system includes flow channel defining spacer plates made of thermally conductive material structured to be positioned within the immersion basket in layers between the multiple objects to be defrosted. Defrosting liquid, such as in a temperature-controlled water bath, may flow freely through the permeable walls of the immersion basket, through the channels created by the spacer plates, and into contact with the plates and the multiple objects being defrosted. The system helps prevent the multiple frozen objects from forming a solid block that would inhibit the defrosting process.

Food preservation can include depositing dry ice and food within packaging. The packaging can include a flexible liner defining a wall aperture and an internal chamber. The internal chamber can receive the deposited dry ice and food and have an internal atmosphere. The packaging can include a check valve mounted to the flexible liner and covering the wall aperture. The check valve can be configured to occupy: (i) a closed state blocking fluid communication between the internal chamber and ambient via the wall aperture and (ii) an open state enabling fluid flow from the internal chamber, through the wall aperture, and into ambient.

A bloom-resistant method of freezing and packaging a fresh food product.