The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The present invention pertains to the field of oral electrolyte solutions (OES), particularly OES for calves. Particularly the present invention is in the fields of reducing diarrhea, reducing body weight loss, reducing fecal water loss and/or improving blood acid-base balance in a calf suffering from diarrhea.

The present invention pertains to the field of oral electrolyte solutions (OES), particularly OES for calves. Particularly the present invention is in the fields of reducing diarrhea, reducing body weight loss, reducing fecal water loss and/or improving blood acid-base balance in a calf suffering from diarrhea.

A method is provided for treating pathogens with a lipid-based carrier and organic acids. More specifically the lipid carrier may have a pKa of 2.5-4.0 and/or may be acid oil, such as Acidulated Vegetable Oil. Furthermore, compositions consistent with the method are provided wherein the lipid-based carrier increases antipathogenic action of the organic acid. For example, the carrier may have a pKa that increases the antimicrobial action of the organic acid and/or an additional essential oil. The carrier may be acid oil, such as Acidulated Vegetable Oil derived from soapstocks and/or gums, but is not limited to same. The organic acid may include, but is not limited to, formic acid, acetic acid, propionic acid, butyric acid, and combinations thereof.

A method is provided for treating pathogens with a lipid-based carrier and organic acids. More specifically the lipid carrier may have a pKa of 2.5-4.0 and/or may be acid oil, such as Acidulated Vegetable Oil. Furthermore, compositions consistent with the method are provided wherein the lipid-based carrier increases antipathogenic action of the organic acid. For example, the carrier may have a pKa that increases the antimicrobial action of the organic acid and/or an additional essential oil. The carrier may be acid oil, such as Acidulated Vegetable Oil derived from soapstocks and/or gums, but is not limited to same. The organic acid may include, but is not limited to, formic acid, acetic acid, propionic acid, butyric acid, and combinations thereof.

A liquid seasoning includes a seasoning liquid and ingredients, wherein the seasoning liquid and the ingredients are prepared by subjecting a raw material including at least an onion ingredient and an organic acid to a heat treatment, wherein an amount of cycloalliin in the liquid seasoning with respect to an amount of the onion ingredient swollen in the seasoning liquid is 0.30% by mass or more, and wherein pH of the seasoning liquid is 2.5 to 4.5.

A liquid seasoning includes a seasoning liquid and ingredients, wherein the seasoning liquid and the ingredients are prepared by subjecting a raw material including at least an onion ingredient and an organic acid to a heat treatment, wherein an amount of cycloalliin in the liquid seasoning with respect to an amount of the onion ingredient swollen in the seasoning liquid is 0.30% by mass or more, and wherein pH of the seasoning liquid is 2.5 to 4.5.

The disclosure relates to the technical field of food processing, particularly to a grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat. The grilling method comprises: Step 1, dispensing to-be-grilled meat into boxes with sealing covers, and adding edible oil into the boxes, wherein a ratio of edible oil to the weight of meat is 25˜50 mL/1000 g, and sealing the covers; Step 2, carrying out plasma treatment on the meat sealed in Step 1; and Step 3: placing the meat treated using plasma onto a grill and grilling. The grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat is simple, convenient, and easy to operate; it is not needed adding unessential food additives, thereby significantly reducing the content of polycyclic aromatic hydrocarbons in meat products, saving cost and improving safety while remaining the flavor of food itself.

The disclosure relates to the technical field of food processing, particularly to a grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat. The grilling method comprises: Step 1, dispensing to-be-grilled meat into boxes with sealing covers, and adding edible oil into the boxes, wherein a ratio of edible oil to the weight of meat is 25˜50 mL/1000 g, and sealing the covers; Step 2, carrying out plasma treatment on the meat sealed in Step 1; and Step 3: placing the meat treated using plasma onto a grill and grilling. The grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat is simple, convenient, and easy to operate; it is not needed adding unessential food additives, thereby significantly reducing the content of polycyclic aromatic hydrocarbons in meat products, saving cost and improving safety while remaining the flavor of food itself.

An acetic acid-containing seasoning liquid includes acetic acid; at least one free amino acid selected from nine kinds of free amino acid groups consisting of valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, and arginine; and a free amino acid other than the free amino acid groups. The acetic acid is contained in an amount of 0.1% by mass or more. A total content mass ratio of the nine kinds of free amino acid groups to total free amino acids is in a range of 0.20 to 0.70. A content mass ratio of the total free amino acids to the acetic acid is in a range of 0.01 to 0.30.