The invention relates to olive processing, and includes methods for producing low-acid olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life, have flavor infusions, and/or can be stuffed with various flavored stuffings.

Systems and methods for forming vegetable product food holders. The method may include placing a first layer of vegetable product into a mold and forming the first layer of vegetable product to the mold. The method may also include various other steps. For example, the method may include placing a second layer of vegetable product into the mold and forming the second layer of vegetable product to the mold. For example, the method may include perforating the first layer of vegetable product while under within the mold, and/or chilling the first layer of vegetable product while inside the mold. The method may include increasing the flexibility of the vegetable product prior to insertion into the mold by perforating the vegetable product using an array of prongs.

The present disclosure relates to flavor enhancers for providing a fat-type flavor.

The invention relates to olive processing, and includes methods for producing low-acid olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life, have flavor infusions, and/or can be stuffed with various flavored stuffings.

A seasoning provision device according to the present invention comprises: a work unit provided to acquire the weight of a food material to be loaded thereon; a seasoning provision unit provided to form a semi-finished product by providing seasoning of a seasoning serving amount, which is a predetermined weight, to the food material loaded on the work unit; and a processor electrically connected to the work unit and the seasoning provision unit, wherein the processor controls the seasoning provision unit so that seasoning is provided according to the seasoning serving amount determined on the basis of the weight of the food material acquired by the work unit.

A coated, continuous outer-skinned food product is provided. The coated, continuous skinned food product includes an outer skin having an exterior surface. A pulp portion is positioned internal to the outer skin and an inner core is positioned internal to the pulp portion. One or more layers of coating materials is applied to the exterior surface of the outer skin. The outer skin provides a continuous, uninterrupted protective layer enveloping the pulp portion and the inner core.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

An expandable bowl has an open top and a plurality of configuration changing side members connecting the open top to a base member. The configuration changing side members are designed to allow a user to pull the base member to changing the side members from a collapsed configuration to an expanded configuration, thereby increasing the overall volume of the bowl. The expandable bowl may be useful for various products, such as pre-packaged salads, where the salads may be packaged and displayed in the collapsed configuration, thereby minimizing shelf space, and may be changed to the expanded configuration by a user to permit tossing of the salad without risking spillage of the contents of the bowl.

The present invention relates to a family of compounds derived from 5-bromo-7-azaindole to which alkyl chains have been incorporated in one of the nitrogens to make them soluble in organic solvents as well as the incorporation in the position 5 of 4-(diphenylamino)phenylboronic acid derivatives. These structural modifications increase the emission of the derivative in a solid state. The incorporation of aldehyde and 2-cyano-but-2-enoic acid derivatives in position 3 facilitates the attachment thereof in different systems. Given this characteristic, they may be applicable in the development of solid-state luminescent materials used in applications of detection, biomedical applications, solid-state illumination, as well as optoelectronic devices.

A method for processing dried fresh jujube slices includes the following steps: preparing jujube slices, coring and removing stems, quick-freezing and retaining freshness of the jujube slices, thawing frozen jujube slices, protecting color treatment, expanding jujube slices under differential pressure, preparing superfine mixed seasoning powder, and coating of the superfine mixed seasoning powder. For one hand, this method solves problems that the dried fresh jujube slices will be deeply oxidized and brown when dried by the hot air at a high temperature of 90-110 C., the jujube slices with compacted cells will become harder and be difficult to chew because of 6-8 h rapid dehydration. On the other hand, it solves problems that exist in freeze drying at a vacuum degree of 1.3-13 Pa, and at a low temperature of 10-50 C., such as high energy consumption, long processing cycle, high equipment investment, small size of slices, and poor taste.