The present invention relates to a packaged liquid non-alcoholic beverage comprising a protein wherein the package is flexible, allowing the beverage composition to be broken up in the package by hand after freezing. A further aspect of the invention is a method of preparing a frozen non-alcoholic beverage.

The present disclosure discloses an artificial rice and a preparation method thereof. The method includes the following steps: pre-curing quinoa by microwave irradiation after pretreatment; evenly mixing the pre-cured taro whole powder and the pre-cured quinoa powder with a banana powder, a kiwifruit powder and a molecular distillation monoglyceride; and quantitatively adding a tempered composite material into a twin-screw extrusion machine through a feeder; setting a working temperature of a cavity of each machine section of the twin-screw extrusion machine, in which a temperature gradient in Zone I is 45 C. to 65 C., Zone II 75 C. to 95 C., Zone III 115 C. to 135 C., Zone IV 105 C. to 115 C., Zone V 20 C. to 35 C., a rotation speed of a screw is 120 rpm to 370 rpm; obtaining the artificial rice after drying and polishing.

A granule preheating device, which preheats a granular food material stored at a low temperature to a predetermined preheating temperature suitable for processing before processing the granular food material with a food processing machine, includes: a housing that accommodates the granular food material, a stirring shaft that rotates a stirring blade to stir the granular food material in the housing, a microwave irradiation device that irradiates microwaves from above the granular food material in the housing, and a control device that controls at least the microwave irradiation device so as to preheat the granular food material being stirred by the stirring shaft until the temperature is uniformly increased to the predetermined preheating temperature of 25 C. or higher and 30 C. or lower suitable for processing within a predetermined preheating time of 10 minutes or less.

According to one embodiment, provided is a method for manufacturing a solid bouillon seasoning (A), said method comprising a step for preparing a mixture (E) which comprises a raw edible meat (B) and a bouillon (C) having a higher inosinic acid concentration (mass %) compared to the edible meat (B), and a step for drying the mixture (E) by the microwave vacuum drying method.

The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 20.sup.34, the loss factor of 6.3.sup.9.0, the moisture content of 45.sup.55% and the water activity of 0.920.sup.0.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.

A texturized food analogue production system includes a first heating element, a second heating element, and a pump. The pump may be configured for moving a dough into the first heating element and across the second heating element. The second heating element includes a microwave applicator. A method for heating and protein texturization of a meat or non-meat dough includes heating the dough to a first temperature in a first heating element using shear heating and heating the dough to a second temperature using microwaves emitted from a second heating element.

A method is provided for producing at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain. The first melted cheese has an initial moisture content of less than 35%, or alternatively, the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product.

A beverage preparation package including a container defining a multiplicity of openings, and a beverage preparation composition positioned in the container. The beverage preparation composition includes a microwave susceptor and a beverage precursor. In some cases, the beverage preparation composition includes a particulate beverage precursor and a particulate microwave susceptor. The particulate beverage precursor typically includes a plant material, such as coffee beans, tea leaves, herbs, or the like. Preparing a beverage includes contacting water with a beverage preparation package including a beverage preparation composition and water, irradiating the water with microwave radiation to vaporize at least a portion of the water, thereby imparting a flavor from the beverage preparation composition to the water to yield the beverage. The beverage preparation composition can be separated from the beverage.

A method of increasing the accessibility of higher molecular weight beta-glucan in beta-glucan-containing products includes microwave treating kilned groats at a power and for a period of time to increase the volume of the groats from about 5% to about 80% with a resulting viscosity of the oat beta-glucan is greater than about 500 cP as measured by Rapid Visco Analyzer. The method can further include tempering the kilned groats prior to microwave treating to increase the moisture content of the groats to a range from about 15% to about 25%.

A heated product sales system includes a first apparatus configured to heat and cook a product; and a second apparatus configured to suspend a sale of the product until a certain time period has elapsed after the heating and cooking.