A batter for fried food products which can produce fried food products which have a coating having a crispy texture with good meltability in the mouth. The batter for fried food products includes 1 mass % or more of a modified wheat flour and a viscosity of a 10 mass % aqueous suspension of the modified wheat flour is 1,000 mPa.Math.s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.

The present invention relates to a method for producing a preserved food item (1) from a raw material (2), in particular for producing a snack product, comprising the following steps: treating the raw material (2) by applying an electric field; bringing the treated raw material (2) into contact with an aqueous medium (3); and preserving the raw material (2) into a food item (1) after the step of bringing into contact. In order to avoid occurring impurities during the production of preserved food items and to provide a consistent product quality the invention comprises the following method steps: determining a measured value (4) characterizing a product property of the preserved food item (1) and/or an ingredient of the aqueous medium (3); and outputting a control signal (5) as a function of the determined measured value (4). The present invention further related to and installation (6) for producing a preserved food item (1) from a raw material (2), Installation (6) for producing a preserved food item (1) from a raw material (2).

Methods for the production of a variety of tortilla products involve initial extrusion of one or more grain(s) and/or legume(s) using a twin-screw extruder, followed by mixing the extrudate with water and other ingredients to form a tortilla dough. The dough is then subdivided and formed into a flat tortilla shape, followed by cooking. The grain(s) and/or legume(s) may be previously extruded as a part of a continuous process. High quality tortilla products may be produced using a wide variety of grain(s) and/or legume(s), including gluten-free ingredients.

A food product includes a thread obtained from a tuber that is wound and twisted in such a way to form a spherical ball. A production method for the food product provides for placing the spherical ball in a perforated spherical mold. A device for producing the food product allows formation of the spherical ball inside the mold.

Fried snack chips formed Pleurotus eryngii mushrooms having a low fat content and methods of making them. The pleurotus Slicing the material (e.g., a stipe of a fruiting body of a Pleurotus eryngii mushroom eryngii mushroom snack chips described herein may have a meat-like transverse to the stipe) at a thickness of between 1-3 mm flavor rich in umami and may have less than 40% fat by weight, despite being fried in oil.

The disclosure relates to the technical field of food processing, particularly to a grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat. The grilling method comprises: Step 1, dispensing to-be-grilled meat into boxes with sealing covers, and adding edible oil into the boxes, wherein a ratio of edible oil to the weight of meat is 25˜50 mL/1000 g, and sealing the covers; Step 2, carrying out plasma treatment on the meat sealed in Step 1; and Step 3: placing the meat treated using plasma onto a grill and grilling. The grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat is simple, convenient, and easy to operate; it is not needed adding unessential food additives, thereby significantly reducing the content of polycyclic aromatic hydrocarbons in meat products, saving cost and improving safety while remaining the flavor of food itself.

An automated food frying system includes a plurality of functional stations for dispensing a predetermined amount of raw food, transferring the raw food to a fry basket, frying the raw food, transferring the cooked food to a mixing bowl, mixing the cooked food with seasonings, transferring the cooked food to a receiving pan, and cleaning the mixing bowl. Related methods are described.

A fryer includes a cooking chamber for holding a cooking medium and at least one heating element positioned within the cooking chamber. The fryer further includes a conveyor belt for selectively advancing food product through the cooking chamber. The conveyor belt includes first and second chains coupled together by a plurality of elongate members extending therebetween. The conveyor belt further includes a plurality of paddles coupled to the first and second chains and extending therebetween to define a plurality of compartments. Each of the plurality of paddles includes a screen, and each compartment is sized to receive at least a portion of the food product. The conveyor belt defines a continuous loop.

Provided are a fried food having a favorable appearance and an improved coating texture, and a batter for producing the same. The batter for fried foods contains a pregelatinized crosslinked starch. The pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, and a starch solution obtained by adding 1000 parts by mass of water to 100 parts by mass of the pregelatinized crosslinked starch has a viscosity of 500 mPa.Math.s or less when the viscosity is measured with a rotary viscometer under conditions of a product temperature of 25° C. and 12 to 30 rpm.

An object of the invention is to provide a method for reducing the sulfur-containing-compound content of volatile substances from fried food.

The invention provides a method for reducing the sulfur-containing-compound content of volatile substances from fried food, wherein a foodstuff is fried using an oil and fat composition containing an edible oil and fat and the following component A. Component A: One, two, or more oils and fats selected from (1) to (5). (1) A roasted oil, (2) a decoction oil, (3) an n-3 edible oil and fat, (4) an overheated oil, (5) olive oil.