A method of preparing a meat product is disclosed. The method can comprise providing meat having a first texture, the first texture comprising a plurality of loosely-bound or unbound pieces of the meat. The meat with the first texture can be placed in a chamber. The temperature and the pressure in the chamber can be simultaneously increased to change the first texture to a second texture comprising a single unified body of meat, the second texture of the meat being sliceable.

The present invention is a method for pasteurization of Curry, a sauce or simmer sauce made with onion, tomato and plethora of spices, mostly used in Indian or other Asian cuisines. CAPS uses 5 things to achieve such long shelf-life2-step unique cooking process, ingredients mainly spices, HPP (high pressure pasteurization), PET containers and refrigeration. We are not using HPP here for a 2.5-5 log cycle reduction in microorganisms as done by all products now as our cooking process itself brings microbes level to <10. However as evident from the lab reports, HPP does play a role in extending the shelf-life as we compared both pre-HPP and post-HPP samples. Our choice of PET containers (recycle code 1) has a role too on account of its 50 times less OTR than the microwavable PP containers (recycle code 5) used mostly for the restaurant take-outs.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

Systems, apparatuses, and methods for producing and using a sugar cane syrup, juice, or powder. In one embodiment, the invention is directed to a system and associated processes for processing sugar cane using a cold processing pipeline in a manner that retains its natural nutritional value while producing a syrup, juice, or powder without significant separation of the natural nutrients or use of harmful chemicals.

The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entr?es, with the cup being suitable for microwave cooking of an egg-based entr?e. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

The invention relates to a high hydrostatic pressure process for reducing the level of micro-organisms in commercial dairy products.

The invention relates to a system for the treatment of food by means of high pressure and temperature, comprising a circuit (C) through which a fluid (F) circulates, going through a receptacle (1) provided with a treatment chamber (11) in which the food to be treated is introduced, the circuit (C) comprising pumping means which increase the pressure of the fluid (F) and maintain a constant circulation of fluid (F) in the circuit (C), and heat transfer means which increase the temperature of a first flow (F) of fluid (F) and reduce the temperature of a second flow (F) of fluid (F); and the receptacle (1) comprising a peripheral chamber which receives the second flow (F) of fluid (F), and closure caps comprising a first conduit configured for allowing the passage of the first flow (F) of fluid (F) to the treatment chamber and a second conduit configured for allowing the passage of the second flow (F) of fluid (F) to the peripheral chamber.

A system and method are disclosed for processing packaged seafood containing shrimp or other non-crab shellfish species. Embodiments of the disclosed method provide a pasteurized shellfish product having a longer refrigerated shelf-life than experienced with conventional shellfish processing methods, and the shellfish product produced retains more of its original sensory qualities, such as texture, flavor and odor, than are retained by shellfish made according to current processing methods.

The present invention specifically relates to a storage tank vacuum-pumping device and a method for keeping long-time food fresh utilizing the storage tank. The storage tank vacuum-pumping device comprises a shell, a seal ring, an air pumping assembly, an electric switch key, an air exhaust valve button, a pressure valve, a pressure valve spring and a pressure valve linkage switch, wherein the seal ring is fixed at the bottom of the shell; an air inlet pipe of the air pumping assembly is in communication with the storage tank, and the air pumping assembly is electrically connected with the electric switch key; both the electric switch key and the air exhaust valve button extend out from the top of the shell; a first closed pipeline which is in communication with the storage tank is arranged in the shell, the pressure valve is installed in the first closed pipeline, and the pressure valve spring is fixed between the first closed pipeline and the pressure valve; and the pressure valve linkage switch is aligned with the pressure valve, and the pressure valve linkage switch is connected with the electric switch key in series. In the present invention, by the automatic control of the pressure valve and the pressure valve linkage switch, the storage tank can keep a vacuum state for a long time, and then effectively keep food fresh for a long time.