An RF process for treating seasoning components. An efficient process for treating seasoning components is described, including exposing the components to RF radiation to elevate the temperature of the components substantially uniformly throughout the components to a level sufficient to eliminate harmful microbes while substantially preserving organoleptic properties.

A method for preparing microbial contamination free spices and food products is provided. The invention relates to method for preparing cryogenic grinded and cold pasteurized (gamma irradiated) spices and spice related products which retains essential oils, aroma taste and color of the products and is free of any microbial contamination. The invention also relates to such microbial contamination free food products and spices thereof.

A method for preparing microbial contamination free spices and food products is provided. The invention relates to method for preparing cryogenic grinded and cold pasteurized (gamma irradiated) spices and spice related products which retains essential oils, aroma taste and color of the products and is free of any microbial contamination. The invention also relates to such microbial contamination free food products and spices thereof.

The invention relates to a particulate meat seasoning composition comprising: a) 10-70 wt. % of farinaceous component comprising: 5-30% by weight of the farinaceous component of semolina component having a particle size of more than 100 μm to 1,200 μm, said semolina component being selected from wheat semolina, rice semolina, maize semolina, rye semolina, tapioca semolina and combinations thereof; 70-95% of by weight of the farinaceous component of flour component having a particle size of 10 μm to 100 μm, said flour component being selected from wheat flour, rice flour, maize flour, rye flour, tapioca flour and combinations thereof; b) 30-90 wt. % of one or more seasoning ingredients selected from sodium chloride, potassium chloride, sodium glutamate, spices, herbs, vegetables, fruit, sucrose and yeast extract, inosine 5′-monophosphate, guanosine 5′-monophosphate and protein hydrolysate;
wherein the farinaceous component has a multimodal particle size distribution with at least one maximum below 100 μm and at least one maximum above 100 μm. This particulate meat seasoning composition that can suitably be applied onto meat products, such as steaks and bigger cuts of meat, before these meat products are cooked, e.g. by pan frying and/or roasting in the oven. The seasoning composition not only improves the flavour of the cooked meat product, but also improves the juiciness of the cooked, ready-to-eat meat product.

The invention relates to a particulate meat seasoning composition comprising: a) 10-70 wt. % of farinaceous component comprising: 5-30% by weight of the farinaceous component of semolina component having a particle size of more than 100 μm to 1,200 μm, said semolina component being selected from wheat semolina, rice semolina, maize semolina, rye semolina, tapioca semolina and combinations thereof; 70-95% of by weight of the farinaceous component of flour component having a particle size of 10 μm to 100 μm, said flour component being selected from wheat flour, rice flour, maize flour, rye flour, tapioca flour and combinations thereof; b) 30-90 wt. % of one or more seasoning ingredients selected from sodium chloride, potassium chloride, sodium glutamate, spices, herbs, vegetables, fruit, sucrose and yeast extract, inosine 5′-monophosphate, guanosine 5′-monophosphate and protein hydrolysate;
wherein the farinaceous component has a multimodal particle size distribution with at least one maximum below 100 μm and at least one maximum above 100 μm. This particulate meat seasoning composition that can suitably be applied onto meat products, such as steaks and bigger cuts of meat, before these meat products are cooked, e.g. by pan frying and/or roasting in the oven. The seasoning composition not only improves the flavour of the cooked meat product, but also improves the juiciness of the cooked, ready-to-eat meat product.

The present invention relates to a method for cooking hot pepper gimbap and hot pepper gimbap cooking thereof, characterized by comprising: hot pepper fillings making process for adding black pepper and cooking oil to hot pepper fillings, including green Cheongyang chili pepper(green Ttaeong Cho), red Cheongyang chili pepper(red Ttaeong Cho), and carrot, and frying; seasoning mixing process for mixing hot pepper fillings and powder seasoning, including condiments and powder seasoning, together and frying again; cooling process for cooling hot pepper fillings with the powder seasoning at room temperature; mixing process for sprinkling black sesame over the rice and mixing the cooled hot pepper fillings with it; and hot pepper gimbap making process for spreading the mixed rice on the dried seaweed sheet and rolling it.

The present invention relates to a method for cooking hot pepper gimbap and hot pepper gimbap cooking thereof, characterized by comprising: hot pepper fillings making process for adding black pepper and cooking oil to hot pepper fillings, including green Cheongyang chili pepper(green Ttaeong Cho), red Cheongyang chili pepper(red Ttaeong Cho), and carrot, and frying; seasoning mixing process for mixing hot pepper fillings and powder seasoning, including condiments and powder seasoning, together and frying again; cooling process for cooling hot pepper fillings with the powder seasoning at room temperature; mixing process for sprinkling black sesame over the rice and mixing the cooled hot pepper fillings with it; and hot pepper gimbap making process for spreading the mixed rice on the dried seaweed sheet and rolling it.

A food condiment and method of preparing such condiment is provided. The food condiment may be used as salad dressings, marinades, dipping sauces, and the like. The food condiment includes mayonnaise, ketchup, mustard, pepper, crab seasoning, dried parsley; spice seasoning, salt, soy sauce, and hot sauce. The ingredients may be intermixed in a variety of mixing orders. In one intermixing method, the oil based ingredients and the water based ingredient are mixed with an emulsifier to create a stable emulsion at room temperature.

The embodiments herein relate to a composition of real fruit drink concentrate, a method of making the real fruit drink concentrate and a method of making hot as well as cold real fruit drinks. The real fruit drink concentrate comprises a plurality of fruits, spices, herbs, flowers, lemon juice, sugar and water. The method of preparing a real fruit drink concentrate comprises preparing a mixture. The mixture is prepared by mixing fresh or frozen fruit pieces, spices, sugar, lemon juice and a quantity sufficient water in a container. The mixture is cooked in a pre-heated oven at 420° F. till the caramelization of fruits and sugar occurs. A boiling water is added to the mixture and cooked again. The total cooking time is 45 minutes and the boiling water is added after at least ⅔.sup.rd of the total cooking time. The mixture is canned. The canning is done by using a boiling water bath for 5-10 minutes. The mixture is stored in sealed jars in a cool dark place.

The embodiments herein relate to a composition of real fruit drink concentrate, a method of making the real fruit drink concentrate and a method of making hot as well as cold real fruit drinks. The real fruit drink concentrate comprises a plurality of fruits, spices, herbs, flowers, lemon juice, sugar and water. The method of preparing a real fruit drink concentrate comprises preparing a mixture. The mixture is prepared by mixing fresh or frozen fruit pieces, spices, sugar, lemon juice and a quantity sufficient water in a container. The mixture is cooked in a pre-heated oven at 420° F. till the caramelization of fruits and sugar occurs. A boiling water is added to the mixture and cooked again. The total cooking time is 45 minutes and the boiling water is added after at least ⅔.sup.rd of the total cooking time. The mixture is canned. The canning is done by using a boiling water bath for 5-10 minutes. The mixture is stored in sealed jars in a cool dark place.