A Cardamine hupingshanensis selenium-enriched Chinese yellow rice wine and a production method are provided. The production method is performed as follows. Fresh C. hupingshanensis is selected, followed by preparing the C. hupingshanensis into a juice containing effective components of C. hupingshanensis, or C. hupingshanensis powder. Glutinous rice raw materials are soaked in clear water, followed by taking out and steaming to obtain steamed glutinous rice. The steamed glutinous rice is cooled and mixed with distillers' yeast for pre-fermentation, after a temperature of fermented material rising to a harrowing temperature, a pre-fermented product is obtained by harrowing regularly. A post-fermentation is performed, followed by performing a pressure filtration. A pressure filtrate is put aside for clarification, followed by filtering and sterilizing, then adding the juice. Alternatively, the C. hupingshanensis powder is added into the pre-fermented product, followed by post-fermenting, then performing pressure filtration and filtering and sterilizing pressure filtrate.

Disclosed are a red ginseng and/or a red ginseng extract obtained by subjecting (raw) ginseng to ultrasonic treatment and ultrahigh-pressure treatment and then steaming and drying the ginseng, and a method of preparing the same. Also disclosed are a whole ginseng composition including the red ginseng extract prepared by the method, a ginseng leaf extract and a ginseng berry extract, and a method of preparing the same. Advantageously, the red ginseng and the red ginseng extract produced by ultrasonic treatment and ultrahigh-pressure treatment according to the present invention have a lower maximum stress than the conventional red ginseng concentrate in terms of physical properties, reduced inconvenience during ingestion and storage, and increased active ingredient contents.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

A method of using a storage and cooking device having multiple thermal containers includes disposing a first food item in a first thermal container, a second food item in a second thermal container, and a third food item in a third thermal container. A volume of fluid is cooled and circulated through at least a portion of the device such that thermal energy from at least one of the first, second, or third food item is transferred to the cooled fluid. The device is transitioned from a first operating mode to a second operating mode in response to a criterion being satisfied. When in the second configuration, the volume of fluid is heated and circulated through at least a portion of the device such that thermal energy is transferred from the volume of fluid to at least one of the first, second, or third food item.

The patent discloses halophilic bacteria and a method for fermenting fish paste, belonging to the technical field of solid-state fermentation of aquatic products using microorganisms. Four kinds of screened halophilic bacteria were used as mixed starter culture to produce fish paste. The effects of the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time and salinity on fish paste were studied by determining physical and chemical indexes and performing sensory evaluation. The fish paste has the characteristics of high safety, low salinity, high flavor and nutrition value. This method of fish paste processing needs short fermentation time. The fermented products of fish paste with better flavor can be obtained by using the mixed starter culture.

A device for cooking food may include a steam-generating chamber, which may provide steam to a cooking chamber at a regulated steam temperature, that may comprise a liquid-heating element and an atomizer. The liquid-heating element may heat a liquid to a regulated liquid temperature, which may be less than a boiling temperature of the liquid. The regulated steam temperature may be based on the regulated liquid temperature. The cooking chamber may include an air-heating element, which may heat the air within the cooking chamber. The air-heating element may be heated to a regulated heater temperature less than the boiling temperature of the liquid. The cooking chamber may receive the steam, and maintain the air within the cooking chamber at a regulated air temperature based on the regulated heater temperature of the air-heating element and the regulated steam temperature of the steam.

A process and apparatus for heating an oven using nebulized water particles and compressed air including the steps of heating water contained in reservoir that is located outside of a cooking chamber by transferring water within the reservoir through a water heater to reach a desired end point temperature that is less than boiling, heating compressed air by sending compressed air through an air heater that is submerged within the water of the reservoir, conveying the heated water and the heated compressed air to a nebulizer, nebulizing the heated water into heated water particles and introducing the heated water particles into the cooking chamber via the heated compressed air.

The present disclosure provides for a method of preparing at least one oyster in a skillet. The at least one oyster is shucked to form a cupped-oyster on a half shell. The skillet is partially filled with a liquid solution, warmed to a temperature of at least 160 F., and the cupped-oyster is placed in the skillet upside down. The cupped-oyster is cooked for at least 2 minutes and then removed from the liquid solution. A method of preparing at least two dozen oysters in a roasting pan is presented. The at least two dozen oysters are shucked to form cupped-oysters on a half shell. The roasting pan is partially filled with a liquid solution, warmed to a temperature of at least 160 F., and the cupped-oysters are placed in the roasting pan upside down. The cupped-oysters are cooked for at least 3 minutes and then removed from the liquid solution.

A process for producing noodle strips in which a dough sheet is slit into noodle strips using a rotary slitting device comprising at least a pair of cutting blade rolls, scraping members and air flow supply means. The dough sheet is passed through the cutting blade rolls, to thereby slit the dough sheet into noodle strips; the noodle strips are peeled off from the cutting blade rolls using the scraping members, to thereby separate into upper and lower noodle strip bundles; and air flow is supplied to the slit noodle strips from the air flow supply means. There is provided a process capable of stably realizing generally straight noodle strips with no strong longitudinal waves even in a mass production line.

An electrically operated food processor for preparing a cooked product, which exhibits a basic unit, a vessel with an agitator that can be inserted into the basic unit, a cooking container that sits on the vessel, a heating device allocated to the vessel, a temperature sensor, a transceiver device for communicating with the temperature sensor, and an evaluator for evaluating the measurement data received from the temperature sensor. In order to provide an electric food processor with an alternative connection between the temperature sensor and evaluator, the temperature sensor can be a surface acoustic wave sensor (SAW sensor).