The present disclosure provides a method for manufacturing a cooked grilling sausage. In the present disclosure, lean animal meat is subjected to a high-voltage pulsed electric field treatment to promote dissolution of salt-soluble proteins in the lean animal meat and to promote hydration of the salt-soluble proteins during curing. This process helps a resulting minced meat form a three-dimensional gel-like texture, thus making the cooked grilling sausage chewy, tender, and juicy. A raw material of the cooked grilling sausage includes lean animal meat, animal fat, sucrose, salt, Chinese liquor, complex phosphates, and crushed ice. By using the complex phosphates with a low viscosity instead of a plant-derived texture restructuring gum, a hydrophilic colloid stabilizer, and a water-retaining agent, a texture of the fresh lean animal meat can be transformed into a tender, elastic, and juicy texture of the cooked grilling sausage with a high water-holding capacity.

The present disclosure provides a method for manufacturing a cooked grilling sausage. In the present disclosure, lean animal meat is subjected to a high-voltage pulsed electric field treatment to promote dissolution of salt-soluble proteins in the lean animal meat and to promote hydration of the salt-soluble proteins during curing. This process helps a resulting minced meat form a three-dimensional gel-like texture, thus making the cooked grilling sausage chewy, tender, and juicy. A raw material of the cooked grilling sausage includes lean animal meat, animal fat, sucrose, salt, Chinese liquor, complex phosphates, and crushed ice. By using the complex phosphates with a low viscosity instead of a plant-derived texture restructuring gum, a hydrophilic colloid stabilizer, and a water-retaining agent, a texture of the fresh lean animal meat can be transformed into a tender, elastic, and juicy texture of the cooked grilling sausage with a high water-holding capacity.

A method for producing dry pasta comprising the steps of: preparing with durum wheat flour, or soft wheat flour, and water a dough having humidity comprised between 25% and 35%; placing the dough in a chamber in which a vacuum is created comprised between 0.1 bar and 0.5 bar; pushing the dough through a drawing device by applying to the dough pressure comprised 80 bar and 110 bar, to obtain food pasta in the form of units of long pasta or units of short pasta; conveying and delivering said pasta to a dryer; drying said pasta in said dryer until the humidity of the pasta is not greater than 12.5%, said drying including heating said pasta in said dryer to a set temperature and maintaining the pasta at said set temperature for a set interval of time; extracting said dried pasta from said dryer;
wherein said heating is obtained by passing the pasta inside an oscillating electromagnetic field having a frequency comprised between 10 MHz and 100 MHz. An apparatus for producing dry food pasta including a kneading and drawing device configured for producing both long pasta and short pasta, a first dryer configured for drying long pasta produced by said kneading and drawing device, a second dryer configured for drying short pasta produced by said kneading and drawing device; said first dryer and said second dryer are equipped with a plurality of pairs of electrodes between which an electromagnetic field oscillating at a frequency comprised 10 MHz and 100 MHz is created by a generator of oscillating electromagnetic field.

A method for producing dry pasta comprising the steps of: preparing with durum wheat flour, or soft wheat flour, and water a dough having humidity comprised between 25% and 35%; placing the dough in a chamber in which a vacuum is created comprised between 0.1 bar and 0.5 bar; pushing the dough through a drawing device by applying to the dough pressure comprised 80 bar and 110 bar, to obtain food pasta in the form of units of long pasta or units of short pasta; conveying and delivering said pasta to a dryer; drying said pasta in said dryer until the humidity of the pasta is not greater than 12.5%, said drying including heating said pasta in said dryer to a set temperature and maintaining the pasta at said set temperature for a set interval of time; extracting said dried pasta from said dryer;
wherein said heating is obtained by passing the pasta inside an oscillating electromagnetic field having a frequency comprised between 10 MHz and 100 MHz. An apparatus for producing dry food pasta including a kneading and drawing device configured for producing both long pasta and short pasta, a first dryer configured for drying long pasta produced by said kneading and drawing device, a second dryer configured for drying short pasta produced by said kneading and drawing device; said first dryer and said second dryer are equipped with a plurality of pairs of electrodes between which an electromagnetic field oscillating at a frequency comprised 10 MHz and 100 MHz is created by a generator of oscillating electromagnetic field.

A method for producing rice with a low glycemic index and a low glycemic load includes, in sequence, preparing husked brown rice, humidifying the rice with water at room temperature until reaching a moisture content equal to 18-22%, resting the rice for 24-60 minutes, heating the rice to a temperature of 80-85 C., cooling the rice in an environment at a temperature lower than the room temperature until the rice reaches a temperature of 10 C., reconstituting the rice for 24-72 hours, maintaining the moisture content, until the rice reaches the room temperature, heating the rice again until the rice externally reaches a temperature of 60-65 C., corresponding to an internal temperature greater than 70 C., cooling the rice to reach the room temperature, refining the rice having a moisture content equal to 18-22% and drying until reaching a moisture content equal to 12-13%.

A method for producing rice with a low glycemic index and a low glycemic load includes, in sequence, preparing husked brown rice, humidifying the rice with water at room temperature until reaching a moisture content equal to 18-22%, resting the rice for 24-60 minutes, heating the rice to a temperature of 80-85 C., cooling the rice in an environment at a temperature lower than the room temperature until the rice reaches a temperature of 10 C., reconstituting the rice for 24-72 hours, maintaining the moisture content, until the rice reaches the room temperature, heating the rice again until the rice externally reaches a temperature of 60-65 C., corresponding to an internal temperature greater than 70 C., cooling the rice to reach the room temperature, refining the rice having a moisture content equal to 18-22% and drying until reaching a moisture content equal to 12-13%.

A method is proposed for the production of water-redispersible food preparations in dry form. The method involves providing an aqueous food preparation; gently heating the preparation from step (a) to temperatures in the range of about 50 to about 100 C. for a period of about 1 to about 30 minutes; gently drying the preparation from step (b) at temperatures in the range of about 50 to about 80 C.; providing a water-impermeable lightweight packaging; filling the dried preparation from step (c) into the plastic packaging from step (d); and sealing the filled packaging.

A method is proposed for the production of water-redispersible food preparations in dry form. The method involves providing an aqueous food preparation; gently heating the preparation from step (a) to temperatures in the range of about 50 to about 100 C. for a period of about 1 to about 30 minutes; gently drying the preparation from step (b) at temperatures in the range of about 50 to about 80 C.; providing a water-impermeable lightweight packaging; filling the dried preparation from step (c) into the plastic packaging from step (d); and sealing the filled packaging.