Devices and methods for automating the process of making flatbread, such as roti. In some embodiments, an apparatus includes a housing, an ingredient metering assembly, a mixing bowl assembly, a mixing actuator assembly, a cooking assembly, and an electronic assembly. The housing defines an interior volume and has several access openings with corresponding lids and/or covers. The ingredient metering assembly includes a flour container assembly, a flour delivery system, a water reservoir, and an oil reservoir. The mixing bowl assembly includes two bowls and a measurement system. The mixing actuator assembly includes a mixing mount, a mixing motor, a mixing paddle assembly, and a lower motor. The cooking assembly includes two platens and an actuator assembly. The electronic assembly includes a power source, a control module, and a LCD input/output screen. All components are integrated within the housing such that the apparatus is a consumer grade countertop appliance.

An adaptive cooking system includes an oven with at least one heating element configured to heat the oven, at least one steam generator configured to produce steam within the oven, and at least one fan configured to circulate air within the oven. The adaptive cooking system further includes at least one thermometer configured to detect a temperature of air circulating within the oven. A controller is communicatively coupled to the oven components. The controller is configured to cause the fan to circulate air within the oven for a predetermined amount of time. For example, the fan may initially circulate air within the oven while the heating element and the steam generator are turned off or powered down. The controller is further configured to detect a temperature of the air and control the heating element and the steam generator based on the temperature of the air.

Provided is a method for producing fermented blood sausage having high antioxidant activity, comprising (1) preparing hemoglobin antioxidant peptide through Plastein reaction; (2) brining and primarily fermenting livestock or poultry meat; (3) deodoring and breaking livestock or poultry blood; (4) filling and secondary fermentation; (5) obtaining a finished product after drying. Compared with prior arts, the present disclosure uses Plastein reaction of blood to prepare a highly active antioxidant peptide, the fermented blood sausage has a total antioxidant capacity up to 6.89 U/mg protein, with an increase rate of 58%. The blood was deodorized, and total amount of free amino acids in secondary fermentation by lactic acid bacteria in combination with yeasts reached 12.74 mg/g, with an increase rate of 42%, providing the fermented blood sausage with better flavor and chewiness. The present disclosure also provides a new approach to comprehensive utilization of livestock or poultry blood resources.

A method for using a baking tray includes providing a baking tray, the baking tray comprising a baking cup formed in a baking tray body, the baking cup defining a baking cavity and an aperture formed through the baking cup; inserting a dough into the baking cavity; and baking the dough in the baking tray to form a baked good.

According to an embodiment of the present disclosure, a recipe providing system may include a user cooking apparatus that generates identification information on a product to be cooked and cook the product to be cooked according to a recipe, and a recipe providing device that generates the recipe based on performance of the user cooking apparatus and the identification information on the product to be cooked.

A method of operating and controlling a grill includes the steps of activating a master control to connect a heat control system of the grill with an external source of energy, and determining whether an element or burner control is an “on” position. If the determination confirms that an element or burner control is in an “on” position, a visual indication is provided to identify the particular element or burner control that is in the “on” position. If the determination confirms that an element or burner control is in an “on” position, activation of an associated heating element or burner is prohibited.

Example methods and apparatus for presenting location-based food movement notifications in connection with cook programs of grills are disclosed. An example grill includes a cookbox, a lid, a cooking chamber, a controller, and a lighting module. The cooking chamber is defined by the cookbox and the lid. The controller implements a cook program to cook an item of food within the cooking chamber. The cook program includes a food movement step requiring the item of food to be added to the cooking chamber, to be removed from the cooking chamber, or to be moved within the cooking chamber. In response to determining that the cook program has advanced to the food movement step, the controller causes the lighting module to present a location-based food movement notification indicating a location within the cooking chamber at which the food movement step is to be performed.

Methods of heating compositions comprising at least 20% (w/w) individually distinguishable edible inclusions are provided herein. The method of heating as disclosed herein comprises applying a first ohmic heating treatment to the composition, wherein the composition has at the end of the first ohmic heating treatment a temperature from 60° C. to 95° C.; applying a first holding step to the composition, wherein the temperature of the composition is at most 5° C. lower than the temperature of the composition after the first ohmic heating treatment; applying a second ohmic heating treatment to the composition, wherein the composition has at the end of the second ohmic heating treatment a temperature ranging from 75° C. to 110° C.; and applying a second holding step to the composition, wherein the temperature of the composition is at most 5° C. lower than the temperature of the composition after the second ohmic heating treatment, wherein the steps are performed as a continuous process with an initial back pressure of at least 4 bar.

Implementations claimed and described herein provide system and methods for controlling griddle temperature. In one implementation, a temperature measurement of a region of a griddle top is obtained. The temperature measurement is captured using one or more sensors. A set temperature range is obtained for the region of the griddle top. The temperature measurement is compared to the set temperature range. One or more burners are adjusted based on whether the temperature measurement is within the set temperature range. The temperature of the region of the griddle top is maintained within the set temperature range using the one or more burners.

Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.