This invention relates to an apparatus for assembling food products.

This invention relates to an apparatus for assembling food products.

A multi-functional food processing machine suitable for processing green beans or any other suitable ingredient is presented. The multi-functional food processing machine contains a tumbler chassis, a tumbler drum, a motor, and a cutting element. The tumbler chassis contains an inlet hopper, and an outlet spout. The tumbler drum contains a plurality of gaps and a plurality of tumbler fins. The motor is torsionally engaged to the tumbler drum. The plurality of gaps is peripherally distributed about the tumbler drum. The plurality of tumbler fins is peripherally connected within the tumbler drum. The inlet hopper traverses into the tumbler drum. The outlet spout traverses from the tumbler drum to the tumbler chassis, opposite to the inlet hopper. The cutting element is operatively engaged to the tumbler drum, where the cutting element is configured to cut bean tips that passes through the plurality of gaps.

A multi-functional food processing machine suitable for processing green beans or any other suitable ingredient is presented. The multi-functional food processing machine contains a tumbler chassis, a tumbler drum, a motor, and a cutting element. The tumbler chassis contains an inlet hopper, and an outlet spout. The tumbler drum contains a plurality of gaps and a plurality of tumbler fins. The motor is torsionally engaged to the tumbler drum. The plurality of gaps is peripherally distributed about the tumbler drum. The plurality of tumbler fins is peripherally connected within the tumbler drum. The inlet hopper traverses into the tumbler drum. The outlet spout traverses from the tumbler drum to the tumbler chassis, opposite to the inlet hopper. The cutting element is operatively engaged to the tumbler drum, where the cutting element is configured to cut bean tips that passes through the plurality of gaps.

A battering process for providing a battered food product including the steps of coating a food product with a predust and a dry batter prior to misting the food product with a combination of water, oil, and an emulsifier to form an edible coating on the food product. Setting the edible coating on the food product in a steam oven before thermally processing the food product, misting the edible coating on the food product with water, and freezing and packing the food product to be reheated.

Novel coating systems for coating solid particles which comprise PUFAs (and/or salts thereof) are provided wherein the coating system includes at least one cyclodextrin. Compositions coated with such a coating system and the use of such compositions in the production of food, feed, dietary supplements and/or pharmaceutical products are also described.

Novel coating systems for coating solid particles which comprise PUFAs (and/or salts thereof) are provided wherein the coating system includes at least one cyclodextrin. Compositions coated with such a coating system and the use of such compositions in the production of food, feed, dietary supplements and/or pharmaceutical products are also described.

Provided is a dusting flour composition which is useful for improving the adhesion between a food ingredient and batter and maintaining the texture of the coating of fried food products after cooking. The dusting flour composition contains 5 mass % or more of a modified wheat flour, in which a viscosity of a 10 mass % aqueous suspension of the modified wheat flour is 1,000 mPa.Math.s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.

Provided is a dusting flour composition which is useful for improving the adhesion between a food ingredient and batter and maintaining the texture of the coating of fried food products after cooking. The dusting flour composition contains 5 mass % or more of a modified wheat flour, in which a viscosity of a 10 mass % aqueous suspension of the modified wheat flour is 1,000 mPa.Math.s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.

A popcorn seasoning machine is disclosed. The popcorn seasoning machine includes a receptacle having a forced air system. A user then inputs a selected seasoning and popcorn into the device and depresses a control button for injecting air into the interior of the container for mixing popcorn and the seasoning. As a result, the seasoning is evenly distributed on the popcorn to facilitate an enjoyable popcorn eating experience. The device further includes an air pump therein which manually provides are to a vent platform to a top end of the receptable. The top end also includes a hingedly attached dome which seals the top end of the receptacle.