A method of preparing a food item includes the steps of placing a first food element in a package base, placing a second food element in the package base, adding a package top to create a package, and drawing the first food element around the second food element by vacuum sealing the package. The method also includes the step of forming a food item in which the first food element substantially envelops the second food element by cooking the first and second food elements in the sealed package. Each food element retains its identity after cooking.

An apparatus for producing soymilk includes heating units for heating a soybean soup, a defoaming unit for defoaming a heated soybean soup, an extracting unit for separating a defoamed soybean soup into soymilk, bean curd refuse and a liquid residue, and pipe lines for returning the separated liquid residue between the defoaming unit and the heating unit to refeed the separated liquid residue to the defoaming unit. The pipe lines for refeeding the separated liquid residue to the defoaming unit are connected to a liquid residue discharge port of the extracting unit from which the separated liquid residue is taken out and refed to the defoaming unit with a transfer pump.

A plant-based food product and methods of producing thereof. The plant-based food product may include a gel matrix formed from about 20% to 80% w/w of a liquid and about 15% to 50% w/w of a flour, a plant-derived protein or a combination thereof. The gel matrix may be formed by mixing the components, optionally pressurizing the mixture within a cooking container and heating at a maintained temperature to form a gel matrix to provide a plant-based food product that mimics the characteristics of meat fat. The gel matrix may be incorporated into plant-based meats or other non-meat base products as a visual, taste and/or mouthfeel mimicker of fat.

The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.

The purpose of the present invention is to provide a method for producing a dainty-food-like food product that efficiently takes advantage of soybean protein and has favorable texture. A dainty-food-like food product that is thin in thickness and provides favorable texture can be obtained by causing 100 parts by weight of textured soybean protein to absorb water in a specific amount range of 100-300 parts by weight, and flattening and applying pressure on the resultant material while heating said material at 100° C. or higher.

Provided is a method of cooking for a food-cooking appliance having a reception means designed to receive the food products, a motion-inducing means positioned inside the reception means, and at least one main heating means. The method includes: a first cooking step during which the relative rotation of the reception means and of the motion-inducing means is neutralized and at least one main heating means is operated in order to regulate the temperature to a first set-point value; and a second cooking step during which the relative rotation of the reception means and of the motion-inducing means is active and at least one main heating means is operated in order to regulate the temperature to a second set-point value higher than the first.

An example oven can include: a main body defining a cooking cavity; a front portion of the main body defining a front opening for receiving a food item and acting as an air vent; a baking stone positioned to support the food item; a tray assembly including a grate positioned in the main body; and a gas burner positioned adjacent to the baking stone and the tray assembly; wherein the gas burner is configured to combust a gas to heat the cooking cavity; wherein the gas burner is positioned to ignite fuel on the grate of the tray assembly to further heat the cooking cavity; and wherein the gas burner is positioned to heat at least a portion of the baking stone.

The efficiency of a device for cooling or heating objects on a belt that moves through a path of a helix, in which gaseous cooling or heating medium is circulated within the device, is improved by positioning fans that circulate the cooling or heating medium so that the fans are distanced from the top of the helix.

An example oven can include: a main body with a cooking cavity; a front portion of the main body having a front opening for receiving a pizza and acting as an air vent; a wood burning tray assembly including a grate positioned in the main body; and a gas burner positioned adjacent to the wood burning tray assembly; wherein the gas burner is configured to combust a gas to heat the cooking cavity; and wherein the gas burner is positioned to ignite wood on the grate of the wood burning tray assembly to further heat the cooking cavity.

The present technology provides a dual zone multi-purpose cooking apparatus with a removable divider between the zones and separate horizontally opening doors for each zone. The multi-purpose cooking apparatus has a cooking chamber that is dividable into two separate cooking chambers that each are able to cook in multiple configurations, such as air frying, grilling, baking, toasting, broiling, or other suitable cooking configuration. The multi-purpose cooking apparatus controls the cooking configuration in each chamber separately to allow different cooking configurations to operate simultaneously. The two chambers are divided by a removable dividing wall. The dividing wall, when inserted between the chambers, separates the heat and the air flow that are provided by separate heating elements and fans in each of the chambers. When the dividing wall is removed, the two chambers combine to form a single, larger chamber.