A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The inventive extreme vacuum cooling (EVC) technology and apparatus for food rapid cooling and food flavor infusion can work in ultra low pressure conditions with adaptive chamber pressure control to avoid liquid splash inside the food chamber. The disclosed EVC cooling and food flavor infusion apparatus has a one-unit design for handing small payloads, and a dual-module design to handle larger payloads. It can accelerate the food marinating and brining process with substantial time savings. Using the EVC apparatus, large amounts of meats, vegetables, and fruits can be prepared with various flavor infusion recipes. Plant-forward and high-volume food service kitchens can become more time and energy efficient, less labor intensive, and higher throughput food preparation operations.

A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The inventive extreme vacuum cooling (EVC) technology and apparatus for food rapid cooling and food flavor infusion can work in ultra low pressure conditions with adaptive chamber pressure control to avoid liquid splash inside the food chamber. The disclosed EVC cooling and food flavor infusion apparatus has a one-unit design for handing small payloads, and a dual-module design to handle larger payloads. It can accelerate the food marinating and brining process with substantial time savings. Using the EVC apparatus, large amounts of meats, vegetables, and fruits can be prepared with various flavor infusion recipes. Plant-forward and high-volume food service kitchens can become more time and energy efficient, less labor intensive, and higher throughput food preparation operations.

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Marbleized meat products are prepared by providing a fat composition comprising fat and an emulsifier, the fat composition being at a temperature of from about 70 to about 120 C., wherein substantially all of the fat is from an animal source; and providing a water composition at a temperature of from about 15 to about 32 C. The fat composition and the water composition are mixed at a ratio of from about 5% to about 30% fat composition to form a homogeneous fat-containing liquid brine composition at a temperature of at least about 25 C., wherein a fat-containing liquid brine composition is substantially free of Allergenic Protein. The composition is cooled to a temperature at or less than about 10 C. and injected into a meat portion to provide a marbleized meat product. The average temperature of the marbleized meat product does not exceed about 7 C.

The present invention relates to a plant-based wrapping paper for wrapping food. The plants (raw materials) may be fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said wrapping paper, its use for wrapping food or its use as packaging material.

The invention concerns a method for the storage and/or aging of meat in which raw meat is stored in the presence of an alkaline and/or alkaline earth metal carbonate, which is made available in a matrix (1) of aligned and/or non-aligned fibers (2), and an element for use in the storage and/or aging of meat, which comprises a layer of ordered and/or unordered fibers and optionally further layers, which element contains alkaline and/or alkaline earth metal carbonates and/or hydrogen carbonates. By means of the claimed method, aging of raw meat can be carried out in a simple manner without having to give up the taste quality achieved by dry aging.

The invention concerns a method for the storage and/or aging of meat in which raw meat is stored in the presence of an alkaline and/or alkaline earth metal carbonate, which is made available in a matrix (1) of aligned and/or non-aligned fibers (2), and an element for use in the storage and/or aging of meat, which comprises a layer of ordered and/or unordered fibers and optionally further layers, which element contains alkaline and/or alkaline earth metal carbonates and/or hydrogen carbonates. By means of the claimed method, aging of raw meat can be carried out in a simple manner without having to give up the taste quality achieved by dry aging.

Methods, packaging, and packets for wet aging meat are described herein. For example, in one or more embodiments of the present disclosure a package for wet aging meat includes a cut of meat having a fat layer portion and an edible meat portion, an adsorptive material to adsorb gases emitted from the cut of meat wherein the adsorptive material is positioned on the fat layer portion, a salt material positioned on the adsorptive material or on the fat layer portion with the adsorptive material, and wherein the cut of meat with the adsorptive material and salt material is sealed in a packaging material to form the package.

The brine filtering device includes a pre-filtering unit having first and second pre-filtration drums arranged to rotate coaxially about a horizontal axis and a safety filtering unit having a safety filter sleeve submerged in a tank and connected to an outlet. The first and second pre-filtration drums have their lower regions submerged in brine contained in a tub. An inlet hopper receives brine to be filtered and forces it into the first pre-filtration drum through an upper region of its filtering wall. Brine exits a lower region of the first pre-filtration drum and is collected in the tub. Brine enters into the second pre-filtration drum through a lower region of its filtering wall. Brine is poured into tank through an open side wall of the second pre-filtration drum.

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.