The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.

The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.

A plant for the production of puffed pasta or puffed legumes comprising a cooker/dryer assembly, which is supplied with pasta or raw legumes and is designed to carry out a partial cooking of the pasta or of the legumes and a partial drying thereof, a puffing assembly, where the pasta or the legumes are puffed, and a collecting tank, into which the pasta or the legumes that have been subjected to the puffing process are conveyed. The cooker/dryer assembly comprises a cooking pipe, which is designed to house pasta or legumes in a running manner, heating means, which are designed to heat the pipe, moving means, which are designed to rotate the pipe around a longitudinal axis thereof, inclination means, which are designed to incline the pipe, a plurality of controlled running partitions, which are housed inside the pipe and are designed to slow down the running of pasta or legumes inside the pipe, and a plurality of mixing blades, which are housed inside the pipe and are designed to mix pasta or legumes inside the pipe.

A plant for the production of puffed pasta or puffed legumes comprising a cooker/dryer assembly, which is supplied with pasta or raw legumes and is designed to carry out a partial cooking of the pasta or of the legumes and a partial drying thereof, a puffing assembly, where the pasta or the legumes are puffed, and a collecting tank, into which the pasta or the legumes that have been subjected to the puffing process are conveyed. The cooker/dryer assembly comprises a cooking pipe, which is designed to house pasta or legumes in a running manner, heating means, which are designed to heat the pipe, moving means, which are designed to rotate the pipe around a longitudinal axis thereof, inclination means, which are designed to incline the pipe, a plurality of controlled running partitions, which are housed inside the pipe and are designed to slow down the running of pasta or legumes inside the pipe, and a plurality of mixing blades, which are housed inside the pipe and are designed to mix pasta or legumes inside the pipe.

A peeling method includes a first decompression step, a pressure-heating step, and a second decompression step. In the first decompression step, an object with a skin to be peeled is placed in a pressure chamber being sealed, and an inside of the pressure chamber is decompressed to a predetermined first negative pressure state. In the pressure-heating step, the inside of the pressure chamber is pressure-heated to a predetermined pressure-heating state after the first decompression step. In the second decompression step, the inside of the pressure chamber is decompressed to a predetermined second negative pressure state after the pressure-heating step.

A peeling method includes a first decompression step, a pressure-heating step, and a second decompression step. In the first decompression step, an object with a skin to be peeled is placed in a pressure chamber being sealed, and an inside of the pressure chamber is decompressed to a predetermined first negative pressure state. In the pressure-heating step, the inside of the pressure chamber is pressure-heated to a predetermined pressure-heating state after the first decompression step. In the second decompression step, the inside of the pressure chamber is decompressed to a predetermined second negative pressure state after the pressure-heating step.

A method for making a quick-cook grain or pulse via flat plate compression or gun puffing by controlling the porosity of the grain or pulse. Further, the grain or pulse made in accordance with this invention retains the texture, flavor and appearance of the original grain or pulse.

A method for making a quick-cook grain or pulse via flat plate compression or gun puffing by controlling the porosity of the grain or pulse. Further, the grain or pulse made in accordance with this invention retains the texture, flavor and appearance of the original grain or pulse.

Provided is a method for preparing a processed pork snack containing a high concentration of pork-derived collagen by a process, including the following steps: step (1) of washing and cutting of raw material pork); step (2) of pork boiling; step (3) of pork cooling and fat removal; step (4) of cutting according to size, water removal, cutting and preservative addition; step (5) of natural drying, drying at 18 to 30 C.; step (6) of baking at low-temperature drying in an oven; step (7) of boiling; step (8) of natural drying; step (9) of heating and puffing at instantaneous high temperature under pressure; and step (10) of treating the puffed collagen with a carrier such as a sweetener or a preservative.

Provided is a method for preparing a processed pork snack containing a high concentration of pork-derived collagen by a process, including the following steps: step (1) of washing and cutting of raw material pork); step (2) of pork boiling; step (3) of pork cooling and fat removal; step (4) of cutting according to size, water removal, cutting and preservative addition; step (5) of natural drying, drying at 18 to 30 C.; step (6) of baking at low-temperature drying in an oven; step (7) of boiling; step (8) of natural drying; step (9) of heating and puffing at instantaneous high temperature under pressure; and step (10) of treating the puffed collagen with a carrier such as a sweetener or a preservative.