A refrigerating and freezing device and an aging device thereof. The aging device comprises: an inner housing defining an aging chamber; an outer housing, at least part of the circumferential side wall of the outer housing and at least part of the circumferential side wall of the inner housing being spaced apart to form an air supply channel, and the air supply channel being communicated with the aging chamber by means of a plurality of air supply ports disposed in the circumferential side wall of the inner housing; and a circulating fan, configured to controllably drive airflow in the air supply channel to flow to the aging chamber by means of the air supply ports. The plurality of air supply ports are arranged on the circumferential side wall of the inner housing in a manner of becoming gradually dense from top to bottom.

A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The inventive extreme vacuum cooling (EVC) technology and apparatus for food rapid cooling and food flavor infusion can work in ultra low pressure conditions with adaptive chamber pressure control to avoid liquid splash inside the food chamber. The disclosed EVC cooling and food flavor infusion apparatus has a one-unit design for handing small payloads, and a dual-module design to handle larger payloads. It can accelerate the food marinating and brining process with substantial time savings. Using the EVC apparatus, large amounts of meats, vegetables, and fruits can be prepared with various flavor infusion recipes. Plant-forward and high-volume food service kitchens can become more time and energy efficient, less labor intensive, and higher throughput food preparation operations.

The object of the present invention is to provide a method for producing the reproducible seafood imitating product which can reproduce the flesh of the seafood better than before.

A method for producing the seafood imitating product of the present invention is provided. The present invention is a method for producing the seafood imitating product including dietary fiber which comprises heat mixing dietary fiber, tapioca powder, thickener and water to obtain a flesh solution, solidifying the flesh solution to obtain a solidified body and freezing the solidified body.

The present disclosure relates to a premix for food product such as hashbrown and croquettes, the premix comprising quinoa such as quinoa flakes, corn flour such as yellow corn flour, and rice flour. The present disclosure also relates to food products for cooking or par-cooking and food products comprising the premix of the present disclosure. Further, the present disclosure includes methods of preparing food products of the present disclosure.

An electric field generating device includes an electrode and a voltage applying device that applies a voltage to the electrode. The electric field generating device is configured to generate an electric field in an indoor space of a container. The electric field generating device is provided with a supporting member that supports the electrode to be movable between a predetermined use position at which an electric field can be generated in the indoor space of the container and a predetermined housing position that differs from the use position, and a fixing member that fixes the electrode immovably at the use position.

An apparatus and method for processing grain material to generate a consistently high densified grain with a desired length, shape and size. The densified grain processing apparatus comprises a die assembly, a cooling assembly and a break-off assembly. The method includes receiving the grain material by the die assembly and forcing the grain material through an extrusion passageway that evenly distributes the grain material into a plurality of orifices thereby producing a high density shaped grain before the grain material exits the die assembly. A coolant is pumped to a coolant passage by means of an at least one pump and cools the shaped grain by passing the shaped grain through at least one of the cooling tube inside a cooling chamber. The break-off assembly then breaks off a predetermined length of the shaped grain.

A method to freeze items includes placing an item to be frozen in a freeze chamber of a blast freezer and freezing the item. The method includes applying a pulsed electrostatic field to the item for one or more time intervals while freezing the item. The method may further include, in response to application of the pulsed electrostatic field to the item: alternately pulling charged particles within the item in opposing directions and alternately accumulating charges on a surface of the item opposite to the pulsed electrostatic field. The method may further include creating microscopic ultrasonic vibrations on the surface of the item in response to the alternate pulling and accumulating. The method may further include transmitting the microscopic ultrasonic vibrations internally into the item to inhibit formation of ice crystals within the item during the freezing.

A method to freeze items includes placing an item to be frozen in a freeze chamber of a blast freezer and freezing the item. The method includes applying a pulsed electrostatic field to the item for one or more time intervals while freezing the item. The method may further include, in response to application of the pulsed electrostatic field to the item: alternately pulling charged particles within the item in opposing directions and alternately accumulating charges on a surface of the item opposite to the pulsed electrostatic field. The method may further include creating microscopic ultrasonic vibrations on the surface of the item in response to the alternate pulling and accumulating. The method may further include transmitting the microscopic ultrasonic vibrations internally into the item to inhibit formation of ice crystals within the item during the freezing.

The application relates to a composition comprising separately by weight: a) from about 25% to about 50% by weight of a native rice flour; b) from about 5% to about 15% by weight of a rice flour which has been heat-moisture treated; c) from about 10% to about 20% of a flour which has been thermally inhibited; and d) from about 15% to about 35% of a reduced protein pulse flour selected from the group consisting of pea flour, faba bean flour, lentil flour, chickpea flour, and mixtures thereof.

Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.