A vertical electric cooker and smoker having lower air intake vents and upper exhaust vents which together create a more balanced flow and distribution of smoke and reduce the operating pressure of the system to allow a much larger load of wood chips to be used without refilling. A smoke box is also provided for holding and properly combusting the larger quantity of wood chips in an oxygen deficient environment. The smoke box has a false bottom and discharges the smoke through a circuitous exhaust flow path. Also, the electric heating elements of the cooking and smoking apparatus are contained in an assembly which provides an air gap beneath the smoker box and also shields the smoker box to prevent the wood chips in the smoker box from becoming overheated.

Fruit and warm water are added to a vessel in a smoker, together with brown sugar and/or white sugar. The mixture of fruit, water, and sugar is smoked in the smoker until the fruit softens to the touch; the smoking step generally is performed such that the water is maintained at a temperature from 50? C. to 80? C. (approx. 122? F. to 176? F.) and generally lasts about two hours. The fruit is then simmered in a syrup formed from the water and sugar, with the syrup covering the fruit during the simmering step; generally, the fruit and syrup are simmered until the syrup begins to boil, typically at approximately 104? C. (219? F.). After simmering, the fruit and syrup are optionally separated. The process produces both treated fruit and syrup possessing a smoky flavor.

Fruit and warm water are added to a vessel in a smoker, together with brown sugar and/or white sugar. The mixture of fruit, water, and sugar is smoked in the smoker until the fruit softens to the touch; the smoking step generally is performed such that the water is maintained at a temperature from 50? C. to 80? C. (approx. 122? F. to 176? F.) and generally lasts about two hours. The fruit is then simmered in a syrup formed from the water and sugar, with the syrup covering the fruit during the simmering step; generally, the fruit and syrup are simmered until the syrup begins to boil, typically at approximately 104? C. (219? F.). After simmering, the fruit and syrup are optionally separated. The process produces both treated fruit and syrup possessing a smoky flavor.

A method for making a liquid (e.g. water or oil)-based food ingredient, having grill flavour properties, comprises: combusting in the presence of oxygen, an intimate mixture of (i) 2-15 parts by weight smoke source and (ii) 1 part by weight flavour source, to generate smoke; and combining the smoke with a liquid carrier, yielding the food ingredient, wherein the flavour source comprises a lipid having an oleic acid content (whether free or esterified) of 20% or higher.

The present disclosure relates to smoke flavoring compositions, to methods for making such compositions, and to methods for imparting a smoke flavoring to food by burning such compositions. For example, in certain embodiments, the disclosure provides a dried smoke flavoring composition that includes one or more slumgum components, beeswax, and optionally, honey.

The present disclosure relates to smoke flavoring compositions, to methods for making such compositions, and to methods for imparting a smoke flavoring to food by burning such compositions. For example, in certain embodiments, the disclosure provides a dried smoke flavoring composition that includes one or more slumgum components, beeswax, and optionally, honey.

The present invention relates to a set of brine solutions for use in a method for in-line processing of food products, said method comprises the steps of a) co-extruding a food dough into a flow of co-extruded food products having a coating that comprises a protein, or a hybrid coating of a protein and a polymer, and b) subjecting the flow of co-extruded food products to a food product strengthening step, said food product strengthening step comprises the step of subjecting the flow of food products to a first brine solution comprising a salt solubilised in an aqueous medium, and a second brine solution comprising a buffer salt solubilised in an aqueous medium. The present invention further relates to a method for in-line processing of food products using the set of brine solutions of the present invention and a lactate salt comprising brine solution.

The present invention relates to a set of brine solutions for use in a method for in-line processing of food products, said method comprises the steps of a) co-extruding a food dough into a flow of co-extruded food products having a coating that comprises a protein, or a hybrid coating of a protein and a polymer, and b) subjecting the flow of co-extruded food products to a food product strengthening step, said food product strengthening step comprises the step of subjecting the flow of food products to a first brine solution comprising a salt solubilised in an aqueous medium, and a second brine solution comprising a buffer salt solubilised in an aqueous medium. The present invention further relates to a method for in-line processing of food products using the set of brine solutions of the present invention and a lactate salt comprising brine solution.

A food roasting apparatus. A main body has a heating chamber housing provided with a heating line, a rotating unit to rotate food, a water tank, and a falling substance guide for guiding oil falling from the food into the water tank. A steam control unit induces evaporated moisture to circulate in the heating chamber housing. A medicinal substance guide container disposed adjacent the steam control unit contains medicinal substances therein. An aroma of the medicinal substances permeates the food.

A food roasting apparatus. A main body has a heating chamber housing provided with a heating line, a rotating unit to rotate food, a water tank, and a falling substance guide for guiding oil falling from the food into the water tank. A steam control unit induces evaporated moisture to circulate in the heating chamber housing. A medicinal substance guide container disposed adjacent the steam control unit contains medicinal substances therein. An aroma of the medicinal substances permeates the food.