A method for producing a multi-slice bacon shingle is provided, comprising introducing a bulk meat product, such as a pork belly or other non-pork meat product, into a slicer; setting the slicer to control predetermined slicing parameters, namely blade speed, extent of overlap between adjacent bacon slices, and separation between successive bacon shingles; slicing the bulk meat product into bacon slices in accordance with the slicing parameters to produce a plurality of bacon shingles, wherein the adjacent bacon slices of each bacon shingle form a predetermined overlap between the adjacent bacon slices; and cooking the bacon shingles to a predetermined cook condition, wherein the adjacent bacon slices are caused to adhere to one another at the predetermined overlap.

A method for producing a multi-slice bacon shingle is provided, comprising introducing a bulk meat product, such as a pork belly or other non-pork meat product, into a slicer; setting the slicer to control predetermined slicing parameters, namely blade speed, extent of overlap between adjacent bacon slices, and separation between successive bacon shingles; slicing the bulk meat product into bacon slices in accordance with the slicing parameters to produce a plurality of bacon shingles, wherein the adjacent bacon slices of each bacon shingle form a predetermined overlap between the adjacent bacon slices; and cooking the bacon shingles to a predetermined cook condition, wherein the adjacent bacon slices are caused to adhere to one another at the predetermined overlap.

The embodiments disclose a method including processing ingredients including carbon, essential vitamins, essential minerals, trace minerals, fulvic acid, and humic acid for preparation of black shot products, blending the ingredients processed into powders into powder based products, concentrating the ingredients processed into a liquid blend to create concentrated syrup products, blending the ingredients into a fresh fruit flavored smoothie, and blending the ingredients into a black shot beverage.

The embodiments disclose a method including processing ingredients including carbon, essential vitamins, essential minerals, trace minerals, fulvic acid, and humic acid for preparation of black shot products, blending the ingredients processed into powders into powder based products, concentrating the ingredients processed into a liquid blend to create concentrated syrup products, blending the ingredients into a fresh fruit flavored smoothie, and blending the ingredients into a black shot beverage.

A nut paste preparation for food and beverages is formed by processing blanched, unroasted nuts into a nut based flour having a mean particle size between about 0.002 and 0.012 inches. The processing occurs without adding water and oil. The temperature during processing does not exceed 140 degrees Fahrenheit. The nut based flour is sheared without adding water and oil to form a nut paste. The temperature during shearing does not exceed 120 degrees Fahrenheit. The nut paste after shearing has a mean particle size of about 1 to about 40 microns.

A food and beverage paste preparation is formed by delivering a flour derived from nuts, seeds, grain or beans into a shear mixer. The flour may have a mean particle size between about 0.002 and 0.012 inches and a moisture content between about 4 to about 6 percent. The flour is sheared without adding water for mixing to form a food and beverage paste. The temperature during shearing does not exceed 120 degrees Fahrenheit and the food and beverage paste after shearing has a mean particle size of about 1 to about 40 microns.

In some examples, a system may be configured to generating flour having a uniform particle size of less than 100 Microns from whole insects. For example, the may include generating a slurry from whole insects by adding water while blending the whole insects using one or more mixers to generate an insect slurry. In some cases, the water is added to the insect parts to reduce the viscosity and to assist in separating the whole insects into parts. In some cases, the insect slurry may be filtered.

In some examples, a system may be configured to generating flour having a uniform particle size of less than 100 Microns from whole insects. For example, the may include generating a slurry from whole insects by adding water while blending the whole insects using one or more mixers to generate an insect slurry. In some cases, the water is added to the insect parts to reduce the viscosity and to assist in separating the whole insects into parts. In some cases, the insect slurry may be filtered.

A solvent-free method to extract THCA from cannabis, said method comprising: providing a source of THCA-containing cannabis plant; providing a source of natural oil; combining said source of THCA-containing cannabis and said source of natural oil into a blend; milling said blend; optionally, heating the blend during the milling; and extracting a THCA-containing liquid generated during the milling.

A solvent-free method to extract THCA from cannabis, said method comprising: providing a source of THCA-containing cannabis plant; providing a source of natural oil; combining said source of THCA-containing cannabis and said source of natural oil into a blend; milling said blend; optionally, heating the blend during the milling; and extracting a THCA-containing liquid generated during the milling.