A vegetable food product and a method of making a dehydrated vegetable food product are provided. A quantity of vegetables is cut to a predetermined size. The quantity of cut vegetables is cooked. The quantity of cut vegetables has surface moisture removed. A flavoring material is imparted into the quantity of vegetables. The quantity of cut vegetables is substantially dehydrated, wherein each of the cut vegetables has a jerky-like texture, wherein shearing through the jerky-like texture requires a force of at least 30 N until a 95% strain is achieved utilizing a TA-HD Plus Texture Analyzer Device. The quantity of vegetable may include a quantity of potatoes.

A combination for improving intestinal micro-ecology and preventing chronic diseases includes an inulin, a galactooligosaccharide and a dietary fiber composite, wherein the ratio of the inulin, the galactooligosaccharide and the dietary fiber composite in a formula is (1-75):(1-75):(5-95). Preferably, the ratio is (10-50):(10-50):(25-50). A balanced nutritious food includes cereal flour and the ratio of the cereal flour to the combination in a formula is (50-95):(5-50). Preferably, the ratio is (70-95):(30-5). Moreover, provided is an application in preparing foods or medicaments for preventing inflammatory bowel disease, improving gastrointestinal motility and preventing constipation, preventing diabetes, preventing cardiovascular and cerebrovascular diseases, and regulating intestinal flora to enhance immune ability.

A method of peeling tubers includes providing a peeler device defining a cavity surrounded by a peeling mechanism, inputting tubers to be peeled into the cavity, directing electromagnetic radiation from an illumination device into the cavity,-detecting electromagnetic radiation reflected into lens of a camera from tubers located in the cavity during a peeling operation by the peeling mechanism, and operating the peeler device based on the reflected electromagnetic radiation detected by the camera. Also disclosed is an apparatus for carrying out the method.

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entr?es, with the cup being suitable for microwave cooking of an egg-based entr?e. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entr?es, with the cup being suitable for microwave cooking of an egg-based entr?e. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

A method of manufacturing food additives uses banana stem inner core (banana pseudostem) as a flavor enhancer, texture modifier, and/or process improvement additive. Such banana-pseudostem food additives can be used in food product recipes as taste modifiers, carriers of tasting agents, flavor enhancers, flavor retainers, flavor accepters, or flavoring agents. Also, such banana-pseudostem food additives can be used as texture modifiers, food product softeners, water retainers, volume modifiers, and color modifiers.

A method of manufacturing food additives uses banana stem inner core (banana pseudostem) as a flavor enhancer, texture modifier, and/or process improvement additive. Such banana-pseudostem food additives can be used in food product recipes as taste modifiers, carriers of tasting agents, flavor enhancers, flavor retainers, flavor accepters, or flavoring agents. Also, such banana-pseudostem food additives can be used as texture modifiers, food product softeners, water retainers, volume modifiers, and color modifiers.

A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating the potatoes, gelatinizing the pretreated potatoes, and then liquefying the gelatinized potatoes under sufficient shear.

A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating the potatoes, gelatinizing the pretreated potatoes, and then liquefying the gelatinized potatoes under sufficient shear.

An example modular meal system includes two or more modular meal components. Example modular meal components include a tray, a meal component disposed within the tray, and a sauce component disposed within the tray. The meal component is selected from a protein component, a starch component, a vegetable component, an appetizer component, and a dessert component. Each modular meal component is configured and/or formulated to reach at least 165 F. or at least 167 F. when heated from frozen for a heating time period within the range of from about 20 minutes to about 60 minutes and at a heating temperature within the range of about 350 F. to about 450 F.