A spray retort system includes a vessel having an interior and a load defined by at least one paperboard container. The at least one paperboard container comprises a body having a top end, a bottom end, and an exposed edge, and the load is positionable within the interior of the vessel. The system further includes at least one nozzle positioned within a top interior portion of the vessel to spray processing fluid onto a top of the load and a first supplemental nozzle arranged on the top interior portion of the vessel to spray processing fluid downwardly along the exposed edge of the at least one paperboard container.

There is disclosed a super critical hydrolysis extraction apparatus including a pressure container comprising a body and a lid coupled to the body to close a space formed therein to accommodate an object; a contact unit configured to open and close C the body, while moving the lid forward and backward; and a pipeline unit comprising a supply line where a liquid for filling in the pressure container and a discharge line for discharging the liquid of the pressure container.

The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space (3) for accommodating food items, a wall (1) and a temperature-control device (5). The invention further relates to a method for the simultaneous high-pressure and temperature treatment in a high-pressure tank.

A container includes a metal end applied and sealed to an all-thermoplastic container body by a crimp-seaming or double-seaming operation. The metal end has an outer curl joined to a chuck wall that extends down from the curl. One or both of the inner surface of the container side wall and the outer surface of the chuck wall has/have a heat-sealable material thereon. The metal end is crimp-seamed or double-seamed to the container body and the heat-sealable material(s) are heated to soften or melt such that the interface between the chuck wall and the side wall is fused. The interface is oriented along a direction relative to internal pressure exerted on the metal end such that stress on the interface caused by the internal pressure is predominantly shear stress.

A method for deep vacuum packaging of a food product and a system for implementing this method. The food product and at least one additive are placed in a mixing device. The mixing device is evacuated and its contents are mixed to ensure a penetration of the additive(s) in the food product and to outgas the mixture until an absolute pressure is less than or equal to 30 mbar. The temperature of the food product is less than the boiling temperature of the liquid and the additives contained therein at a particular pressure. At least a portion of the mixture cold blanched is packaged in a tight container. The container is optionally pasteurised/sterilized in a short time by controlling the pressure and temperature conditions such that the container does not open or become crushed under the effect of a pressure difference between the inside of the container and the autoclave.

A preparation method for a convenient and instant dumpling with a long normal-temperature shelf life includes the following steps: preparation of dough.fwdarw.pressing of dough wrapper.fwdarw.preparation of dumpling wrapper.fwdarw.preparation of stuffing.fwdarw.kneading of dumpling.fwdarw.pre-cooking.fwdarw.canning.fwdarw.sterilization and finished product. By improvement processes in the angle of dough wrapper, stuffing, water migration, dough wrapper adhesion, and taste preservation, the product performance is improved, so that the product may be stored at the normal temperature for at least 12 months and the taste quality may still maintain the same level as fresh dumplings.

A preparation method for a convenient and instant dumpling with a long normal-temperature shelf life includes the following steps: preparation of dough.fwdarw.pressing of dough wrapper.fwdarw.preparation of dumpling wrapper.fwdarw.preparation of stuffing.fwdarw.kneading of dumpling.fwdarw.pre-cooking.fwdarw.canning.fwdarw.sterilization and finished product. By improvement processes in the angle of dough wrapper, stuffing, water migration, dough wrapper adhesion, and taste preservation, the product performance is improved, so that the product may be stored at the normal temperature for at least 12 months and the taste quality may still maintain the same level as fresh dumplings.

A food processor is disclosed and includes a main body, a grinding container mounted in a portion of the main body and forming a space therein, a grinder rotatably disposed in the grinding container, a grinding motor for rotating the grinder, a drying container mounted under the grinding container inside the main body and forming a space therein, a heating device for supplying heated air to the drying container, and a discharge container detachably mounted under the drying container inside the main body and forming a space therein. The grinding container has a surface facing the drying container that is openable toward the drying container, and the drying container includes one side surface formed so as to be openable toward the discharge container.

A food processor is disclosed and includes a main body, a grinding container mounted in a portion of the main body and forming a space therein, a grinder rotatably disposed in the grinding container, a grinding motor for rotating the grinder, a drying container mounted under the grinding container inside the main body and forming a space therein, a heating device for supplying heated air to the drying container, and a discharge container detachably mounted under the drying container inside the main body and forming a space therein. The grinding container has a surface facing the drying container that is openable toward the drying container, and the drying container includes one side surface formed so as to be openable toward the discharge container.

An objective of the present invention is to provide a method of producing a container-packed processed food with noodles, wherein the container-packed processed food with noodles is prevented from collapsing by cooking or boiling, and maintained in an appropriate firmness even after stored for a long period of time, without impairing an original taste of a raw material of the noodles. The above objective is solved by a method of producing container-packed processed food with noodles, including: subjecting noodles to boil heat treatment and steam heat treatment, and subjecting the treated noodles to freeze treatment to obtain frozen noodles; and subjecting a container filled with the frozen noodles and a seasoning liquid containing a starch degradation product having a DE value of 4 to 18 in the range of 25% by mass and 40% by mass to heat sterilization treatment to obtain a container-packed processed food with noodles.