A movable pressing device for preparing dough filled with toppings. The device includes a base, a pivoting mechanism that is fixed to the base and a pressing plate operatively engaged with the pivoting mechanism. The pressing plate is horizontally and vertically movable with respect to the base with the pivoting mechanism. The pressing plate includes an outer edge portion that extends around the pressing plate, the outer edge portion comprises a jagged pattern along a bottom surface thereof, the pressing plate further comprises a central portion of the bottom surface of the pressing plate that extends radially inboard of the outer edge portion and through a center of the pressing plate. The central portion is upwardly recessed above the jagged pattern of the outer edge portion.

A movable pressing device for preparing dough filled with toppings. The device includes a base, a pivoting mechanism that is fixed to the base and a pressing plate operatively engaged with the pivoting mechanism. The pressing plate is horizontally and vertically movable with respect to the base with the pivoting mechanism. The pressing plate includes an outer edge portion that extends around the pressing plate, the outer edge portion comprises a jagged pattern along a bottom surface thereof, the pressing plate further comprises a central portion of the bottom surface of the pressing plate that extends radially inboard of the outer edge portion and through a center of the pressing plate. The central portion is upwardly recessed above the jagged pattern of the outer edge portion.

A sausage rolling machine utilizes gravity to reduce costs when rolling a food dough casing around a sausage. A first conveyor rotates in a first direction so as to move a food dough casing toward an edge of the first conveyor. A second conveyor is disposed below the first conveyor. A sausage dispenser dispenses a sausage. A hinged unit is disposed below the sausage dispenser and includes a hinge and a tray portion extending from the hinge. The hinged unit receives the food dough casing that is falling off the edge of the first conveyor when the hinged unit is at rest, initiates wrapping of the food dough casing around the sausage, and rotates the tray portion about the hinge, causing the sausage to roll onto the second conveyor while also causing the sausage to be partially wrapped by the food dough casing.

By interposing a batter containing trehalose between a microwave-absorbing heat generator which generates heat with microwave energy and a noodle-strip food, a crisp texture and a freshly pan-fried flavor and aroma can be exhibited by the batter upon microwave cooking.

By interposing a batter containing trehalose between a microwave-absorbing heat generator which generates heat with microwave energy and a noodle-strip food, a crisp texture and a freshly pan-fried flavor and aroma can be exhibited by the batter upon microwave cooking.

The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shortening, the shortening having a solid fat content of about 2% to about 30% at ambient temperature, a humectant, a sweetener, a leavening agent and water. The resultant uncooked batter is flourless and gluten-free and is extrudable in a continuous form. The ready-to-eat high-fiber food product produced by such batter contains about 5 grams or more of fiber per serving and substantially maintains, before and after being baked, a desired shape, structure and moisture content.

The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shortening, the shortening having a solid fat content of about 2% to about 30% at ambient temperature, a humectant, a sweetener, a leavening agent and water. The resultant uncooked batter is flourless and gluten-free and is extrudable in a continuous form. The ready-to-eat high-fiber food product produced by such batter contains about 5 grams or more of fiber per serving and substantially maintains, before and after being baked, a desired shape, structure and moisture content.

The disclosure relates to an apparatus for preparation of a potsticker food product, having: a bag; the potsticker food product within the bag; and wherein the bag defines at least one air gap through the bag. The disclosure further relates to a potsticker manufacturing process, having the steps of: placing a potsticker food product in a bag; sealing the bag; and creating at least one air gap through the bag. Additionally, the disclosure relates to a potsticker preparation process, having the steps of: microwaving a potsticker food product in a bag to create steam; and steaming and venting the steam through at least one air gap through the bag.

The disclosure relates to an apparatus for preparation of a potsticker food product, having: a bag; the potsticker food product within the bag; and wherein the bag defines at least one air gap through the bag. The disclosure further relates to a potsticker manufacturing process, having the steps of: placing a potsticker food product in a bag; sealing the bag; and creating at least one air gap through the bag. Additionally, the disclosure relates to a potsticker preparation process, having the steps of: microwaving a potsticker food product in a bag to create steam; and steaming and venting the steam through at least one air gap through the bag.

The frozen gyoza dumpling of the present invention contains frozen gyoza dumpling itself 1 and frozen batter liquid 2 attached to the gyoza dumpling itself, wherein not less than 40% weight of the total attached frozen batter liquid 2 attaches to outer peripheral edge part of the bottom surface 14 of the gyoza dumpling itself and extends downwardly and sidewardly from the outer peripheral edge. In addition, the container of the present invention preferably contains the frozen gyoza dumpling of the present invention, the inside of the container has a supporting surface to support not less than 60% of the bottom surface 14 of the gyoza dumpling itself 1, and a recess part to preferably receive the frozen batter liquid. In addition, the present invention provides a pack of frozen gyoza dumplings which uses the above-mentioned container, and a manufacture method of a frozen gyoza dumpling by using the above-mentioned container.