A process for producing food having fried organoleptic properties with low oil content such as instant noodles with good aroma, taste, mouthfeel, colour and other characteristics by incorporating an antioxidant into the dough and cooking it in a stream of circulated air at a temperature of 100° C. or above.

A food product prepared by soaking a predetermined quantity of chia seeds in liquid under a dark environment and under a temperature in a range of 32 degrees Fahrenheit to 40 degrees Fahrenheit for a predetermined period to obtain pearls of chia seeds; and adding the pearls of chia seeds to a food product. The food product can be Boba drink without tapioca starch.

A system for rehydrating a food item includes a housing, a casing, an actuator, a moisture source, and a plate. The moisture source includes an outlet and an enclosed vessel having liquid. The liquid is released by steam or pressure as moisture into a first end of a conduit. The system has a plate with a top surface, a bottom surface and an opening traversing between the two. A casing couples with the top surface of the plate. The second end of the conduit couples with the opening. The casing has a pivot point. An actuator couples the casing on a first end and the housing at a second end. The actuator moves the casing from a first position to a second position by rotation about the pivot point. In the first position, the moisture flows towards the plate and in the second position moisture flow is idled.

A self-contained meal assembly comprises a heating bag, a food pouch, and a heating element. In operation, a heating element is placed along a bottom portion of a heating bag, a food pouch is placed inside proximate the heating element, a predetermined amount of water or other nonflammable aqueous liquid is added, and the heating bag is resealed thereby allowing an exothermic reaction to occur within the heating bag. One or more steam vents formed through a heating bag allow steam to discharge from the interior of the heating bag during operation. The configuration of the steam vent(s) allows a controlled release of high temperature steam from the heating bag as it circulates within the heating bag to the steam vent(s) at a safe discharge angle relative to the sides of the heating bag.

A temperature-regulated apparatus for food and drink preparation and storage, particularly for refrigeration and sous vide cooking. The apparatus is preferably a consumer electronic device comprising a compartment, base, reservoir, tube network, heating and cooling element, and an air pump system. The apparatus is controlled electronically and wirelessly in connection with a hardware and software system.

Improved steam ovens and methods for operating steam ovens include selectively operating a gas heating element below a water reservoir at the bottom of a cooking cavity with water present therein, a convection heating element in the cooking cavity, and a convection fan adjacent the cooking cavity in order to achieve and maintain a predetermined cooking temperature within the cooking cavity. Alternatively, where there is no heating element below a water reservoir in the cooking cavity, a convection system can be operated in order to direct heated air such that it impinges directly on water in the water reservoir, thereby converting the water to steam

A turkey cooking apparatus provides a pot and a specially configured insert (e.g., basket) that rests upon the pot bottom. A lower funnel shaped section and upper tube shaped section are provided inside the pot. The insert (e.g., basket) sits upon funnel shaped portion. The insert has a central opening that is receptive of the tubed portion. Both the insert and the tube section can have openings that enable steam to travel upwardly to cook the turkey carcass.

Methods of producing ready-to-eat pasta that has improved taste, texture, and color are disclosed. The methods include blanching pasta in acidified water, draining, cooling, and packaging the pasta, and thermally processing the packaged pasta. Also disclosed are products containing ready-to-eat pasta sealed in a container, wherein the pasta has a pH above about 4.5, and wherein the container is substantially free of added liquid.

A method includes inserting a food item into an inner volume of a thermal container. A liquid circulating through a liquid jacket at least partially surrounding and fluidically isolated from the inner volume of the thermal container is cooled such that thermal energy from the food item is transferred to the cooled liquid. After the cooling, thermal energy from a first heating element is transferred to the liquid circulating through the liquid jacket such that thermal energy from the heated liquid is transferred to the food item. Thermal energy from a second heating element is transferred to the food item in response to a criterion being satisfied. The second heating element is different from the first heating element and is disposed in the inner volume of the thermal container.

The invention relates to a rapid food cooking device and a rapid cooking method thereof. The rapid food cooking device comprises an independent water tank(100), a check unit(200), a rapid evaporation unit(300) and a cooking unit(400). The independent water tank (100)is used for containing water for generating steam, the water, for generating the steam, in the independent water tank (100)is constantly and quantitatively supplied to the rapid evaporation unit(300), the rapid evaporation unit(300) receives the quantitative water, for generating the steam, supplied by the independent water tank(100), the water for generating the steam is rapidly heated to the boiling point in the rapid evaporation unit(300), the liquid water for generating the steam is transformed into the gaseous cooking steam, the cooking unit(400) is used for containing food needing to be cooked, the check unit(200) is arranged between the independent water tank(100) and the rapid evaporation unit(300), and the check unit(200) has an opened state for discharging water and a closed state for checking.