[Problem to be Solved] An object of the present invention is to provide a method for producing instant fried noodles having a lower fat or oil content than usual fried noodles.

[Solution] Instant fried noodles having a remarkably lower fat or oil content than usual fried noodles and having good texture can be produced by forming dough, which has been prepared by kneading a raw material powder with kneading water added thereto by an ordinary method, into a noodle belt by extrusion using an extruding machine, performing strong rolling for reducing a thickness of the noodle belt after passing through a rolling roll to less than 10% of the thickness of the noodle belt before passing though the rolling roll, with the noodle belt rolled out to a desired thickness by performing rolling three times or less, cutting the resultant noodle belt with a cutting blade roll to obtain raw noodle strings, and thereafter steaming and drying by frying the noodle strings.

A method for cooking fowl and/or other unitary food articles utilizing multiple immersions into hot cooking fluid includes cooking central portions of fowl, or other unitary food articles, for longer durations than one or both end portions of the fowl or unitary food articles by cooking central portions twice and cooking one or both end portions only once.

The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three layers comprising a first layer of animal fat, a second layer of flavorings and a third layer of an oil coating of the flavorings.

The disclosure discloses a production method of marbled beef, and belongs to the field of food processing. The processing steps of the method are: freezing, thawing of beef, preparation of a gel emulsion, injection, wrap shaping, quick freezing, cutting and packaging, and hot dipping. The preparation method of the process of the disclosure can realize high-efficiency and standardized industrial production. By injecting beef with the formulated gel emulsion, the fat content and high-quality protein content of the beef can be increased, thereby improving the sensory properties and flavor of the beef, and producing high-quality beef. The gel emulsion for preparing marbled beef of the disclosure is liquid and is low in viscosity when the temperature is higher than 40 C., and therefore the gel emulsion is convenient for injection into beef, and can be uniformly dispersed in beef to form a delicate marble pattern. When the temperature is lower than 20 C., the gel emulsion forms a solid in beef tissue. The beef prepared according to the method of the disclosure shows a white fat pattern at low temperature (0-25 C.), and is closer to natural marbled beef in appearance and structure.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

A food holding wrapper is fabricated from malleable, thermally transmissive sheet material, and mechanically deformed to cause face-to-face contact with exterior food surfaces. A fluid filled cooking chamber provides heat to chambered fluid with sous vide cooking temperatures and durations. With air as the cooking fluid, the chamber heats fluid within the chamber to temperatures above boiling causing thermal coloring of outer food surfaces. User input directs a projected food serving time and a degree of thermal food surface coloringFluid within the cooking chamber is propelled by a motor driven impeller. The food containment wrapper which is coated on its interior surfaces with a nonstick coating. The food filled containment wrapper is vented to outside air. A user can enter a description of the food being cooked and a projected serving time, and a duration and start time of each required cooking processes is calculated from the projected serving time.

Suction device includes swirl flow-forming body that forms a swirl flow to apply suction to material by use of Bernoulli's principle, and case that houses swirl flow-forming body, and guides flow of a fluid flowing out of concave part of swirl flow-forming body. Case includes guide part, flange part, and cover part. Guide part controls flow of a fluid flowing out of concave part of swirl flow-forming body and flowing along end face, such that the fluid flows in a direction away from a position of material. Flange part forms, between flange part and end face, a flow path for a fluid to flow out of concave part. Cover part is fixed on the top surface of main body of swirl flow-forming body.

The present invention discloses a slow cooker capable of frying food. The slow cooker includes a main body assembly, a ceramic inner container, a glass lid assembly and an airfryer head assembly, where the ceramic inner container is located inside the main body assembly, the glass lid assembly and the main body assembly are fitted to each other, the airfryer head assembly is fitted with the main body assembly, the glass lid assembly is used when the food is slowly stewed, and the airfryer head assembly used when the food is fried. By using the slow cooker of the present invention, it not only can realize slow stewing of food, but also can incorporate the function of food frying, thus realizing multi-purpose use of one machine.

Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclosed are: a fried and dried instant processed meat product containing pregelatinized starch; and a method for producing the fried and dried instant processed meat product. The method includes: preparing a material for the instant processed meat product, pregelatinized starch, and water; kneading the material for the instant processed meat product, the pregelatinized starch, and the water to obtain a kneaded product; shaping the kneaded product; and frying and drying the shaped kneaded product to obtain a fried and dried product.

A characteristic of edible oil may be evaluated using a spectrometer. For example, optical reflectance data may be obtained from edible oil in situ in a frying apparatus housing the edible oil, the reflectance data corresponding to a specified range of infra-red wavelengths. A model profile corresponding to the characteristic being assessed may be obtained, such as from a repository housing a secured library of such profiles. The model profile may define a regression vector for use in transforming the reflectance data to generate a value corresponding to the characteristic being assessed. A criterion may be applied to the value to establish a simplified representation of the characteristic for presentation to a user for assessment of oil quality.