A coating material for a food product includes a manipulated pH of the environment to produce a coating material that is particularly suitable for use in the extrusion coating of food products.

A coating material for a food product includes a manipulated pH of the environment to produce a coating material that is particularly suitable for use in the extrusion coating of food products.

A pre-seasoned, ready to cook or packaged frozen food product comprising a base food component such as meat or poultry, coated with a Jamaican jerk spice seasoning comprising herbs, spices and salt for a predefined period of time, followed by aseptic packaging and freezing for attaining optimum shelf life. The seasoning composition may comprise either a dry mix of spices or a wet marinade.

A method for processing rapeseed includes dehulling and separating the rapeseed into kernel fractions and husk fractions. The kernel fractions are subjected to one or more pressings so as to obtain oil and an oil cake, the oil cake having solid content and oil content. The oil cake is subjected to at least one further milling process so as to provide an output that is a base material, filler material or additive for human foods.

A method for processing rapeseed includes dehulling and separating the rapeseed into kernel fractions and husk fractions. The kernel fractions are subjected to one or more pressings so as to obtain oil and an oil cake, the oil cake having solid content and oil content. The oil cake is subjected to at least one further milling process so as to provide an output that is a base material, filler material or additive for human foods.

This invention relates to a recipe and a method of making homemade potato salad made of boiled potatoes; boiled eggs; stalks of celery; pickle relish; Yellow mustard; sweet pepper relish; Hellman's mayonnaise; and black pepper.

An imitation salmon lox product and its method of manufacture. The product includes carrots that are wrapped in nori sheets and salt cured to extract water from the cells of the carrots. The salt cured carrots are then smoked, sliced, marinaded, vacuum sealed, and refrigerated. The result is an imitation salmon lox product with the taste and consistency of traditional salmon lox.

An imitation salmon lox product and its method of manufacture. The product includes carrots that are wrapped in nori sheets and salt cured to extract water from the cells of the carrots. The salt cured carrots are then smoked, sliced, marinaded, vacuum sealed, and refrigerated. The result is an imitation salmon lox product with the taste and consistency of traditional salmon lox.

The present disclosure is related to a paste seasoning composition with an ingredient, wherein the ingredient has a minimum value of values obtained by differentiating loads at a deformation ratio of 50% or less calculated by the following measurement method of less than 2 N/% and a maximum value of values obtained by differentiating loads within 2% from the deformation ratio of 0 N/% or more; an oil and fat, wherein an extremely hardened oil and fat contained in the oil and fat is 0% by mass or more and 19% by mass or less; and water.

A preparation method for a convenient and instant dumpling with a long normal-temperature shelf life includes the following steps: preparation of dough.fwdarw.pressing of dough wrapper.fwdarw.preparation of dumpling wrapper.fwdarw.preparation of stuffing.fwdarw.kneading of dumpling.fwdarw.pre-cooking.fwdarw.canning.fwdarw.sterilization and finished product. By improvement processes in the angle of dough wrapper, stuffing, water migration, dough wrapper adhesion, and taste preservation, the product performance is improved, so that the product may be stored at the normal temperature for at least 12 months and the taste quality may still maintain the same level as fresh dumplings.