A MATZHU is prepared by using leaves of Gramineae (Graminae) and Bambusoideae plant as raw materials. The MATZHU has a stable emerald color and an average powder particle size of 800 to 10,000 meshes. The MATZHU also has a total amount of dietary fiber of ≥60%, a content of lignin of ≥20% and a content of minerals of ≥7%. The MATZHU includes at least three or more bamboo leaf characteristic components, such as orientin, isoorientin, vitexin, isovitexin, adenosine, δ-hydroxylysine and p-coumaric acid. The method for the MATZHU preparation includes, in turn, performing blanching and color protection, drying and superfine grinding the raw materials. By utilizing the thermal stability and the light stability of the MATZHU, the MATZHU may be used as a raw food material, a functional ingredient, or a dietary supplement.

A method of preparing the instant whole wheat crisps includes: using whole wheat grains as raw materials, fully soaking the whole wheat grains to make the whole wheat grains absorb water until saturating, and then performing cooking, extruding, sheeting, and microwave vacuum drying to obtain the instant whole wheat crisps. In the present disclosure, no artificial additive is added in the processing process, and the wheat grains are extruded and dried at a low temperature, which conforms to the current trend of “clean label” foods. Moreover, the whole wheat grains are processed into crisps, which are unadulterated whole wheat foods and conforms to the current trend of whole grains.

A method of preparing the instant whole wheat crisps includes: using whole wheat grains as raw materials, fully soaking the whole wheat grains to make the whole wheat grains absorb water until saturating, and then performing cooking, extruding, sheeting, and microwave vacuum drying to obtain the instant whole wheat crisps. In the present disclosure, no artificial additive is added in the processing process, and the wheat grains are extruded and dried at a low temperature, which conforms to the current trend of “clean label” foods. Moreover, the whole wheat grains are processed into crisps, which are unadulterated whole wheat foods and conforms to the current trend of whole grains.

A line for heating, drying, disinfecting, pasteurizing and/or sterilizing a substance with an apparatus that includes at least one, preferably a multitude, solid-state radio frequency source(s) and a further heat treatment apparatus. A method for heating, drying, disinfecting, pasteurizing and/or sterilizing a substance with an apparatus that includes at least a solid-state RF energy source microwave heating step and a further heat treatment step.

A line for heating, drying, disinfecting, pasteurizing and/or sterilizing a substance with an apparatus that includes at least one, preferably a multitude, solid-state radio frequency source(s) and a further heat treatment apparatus. A method for heating, drying, disinfecting, pasteurizing and/or sterilizing a substance with an apparatus that includes at least a solid-state RF energy source microwave heating step and a further heat treatment step.

The present invention aims to provide a method and an apparatus for producing a lyophilized body, each of which can achieve energy saving, low cost, and a reduction in processing time and can provide a lyophilized body less damaged by a freezing process and a drying process. The present invention relates to a method for lyophilizing a substance using an electromagnetic wave, and the lyophilization method includes freezing the substance under irradiation of at least an electromagnetic wave and reduced-pressure drying the frozen substance under irradiation of at least an electromagnetic wave.

The present invention aims to provide a method and an apparatus for producing a lyophilized body, each of which can achieve energy saving, low cost, and a reduction in processing time and can provide a lyophilized body less damaged by a freezing process and a drying process. The present invention relates to a method for lyophilizing a substance using an electromagnetic wave, and the lyophilization method includes freezing the substance under irradiation of at least an electromagnetic wave and reduced-pressure drying the frozen substance under irradiation of at least an electromagnetic wave.

A method of treating a meat-substance containing a bone structure. The bone marrow is coagulated with microwaves generated by a solid-state RF energy source. The microwave heating may be carried out prior to a heat treatment of the meat-substance and/or may be carried out after slaughtering and before the fresh slaughtered meat-substance is frozen.

The present invention includes meat chips and methods of making meat chips comprising: blending a meat product and a high oleic oil, and optionally a seasoning, into a meat batter; extruding the meat batter into a casing; cooking to the meat batter; slicing the meat batter into meat slices; and microwaving at a temperature not exceeding 200° F. the meat slices into a meat chip.

A method for the thermal treatment of bulk materials in a rotary tube with at least one infrared light unit. Bulk material is introduced into the rotary tube, which is provided on its inner wall with at least one mixing element and in the interior space of which the pressure of the ambient atmosphere prevails. A heat treatment of the bulk material is performed by at least one electrical infrared light unit, which is arranged at the center of the rotary tube and the light cone of which is directed onto the bed of bulk material that lies on the inner wall of the rotary tube. The bulk material is discharged from the rotary tube. Water vapor is directed onto the surface of the bulk material. The vapor is introduced into the interior space of the rotary tube through a nozzle tube.