A method of applying thin layers of a peanut butter and a molten chocolate onto a frozen food product, in some instances fruit, that is at temperatures below 0° C. in such a way that reduces free oil migration out of the peanut butter and prevents discoloration and brittleness of the applied chocolate.

A process for preparing a ready-to-eat mature coconut in which coconuts are selected based on its flotation characteristics, higher floaters being more mature. An oval or circular groove is carved partially into the bottom of the coconut shell. The coconut is then sealed into a heat tolerant plastic bag in which it is cooked, then frozen. Pieces of coconut husk are roasted until they turn black, then boiled in water to obtain a vapor that condenses to a liquid extraction, which is added to the bag before sealing it. The sealed bag is then heated to obtain sweet coconut water, some separation of coconut meat from the coconut shell, and the expansion of the coconut water during the spraying of steam to slightly split the coconut shell along the carved groove whereby the tip of a spoon can be used to pry off the coconut shell.

The invention relates to a continuous process for freezing a flow of aqueous material in liquid form and moving the aqueous material through at least one tube from an inlet of the tube to an outlet of the tube so as to form a breakable or cuttable frozen extrusion without bursting the tube. The process creates an extruded material that comprises liquid aqueous material entrapped between frozen aqueous material to self-lubricate the extrusion as it moves through the tube. An apparatus for carrying out the process of the invention is also provided.

A method of applying thin layers of a molten chocolate onto a frozen food product, in some instances fruit, that is at temperatures below 0° C. in such a way that prevents discoloration and brittleness of the applied chocolate.

A cryogenic poultry chilling system including a rotatable carousel having a plurality of stations each configured and arranged to receive a poultry carcass suspended from leg hangers, the poultry carcass having an upward facing cavity opening and a downward facing neck opening, a tundish having an outlet port corresponding to each of the stations, and an injector extending downwardly from each of the tundish outlet ports configured and arranged to deliver cryogen into the cavity opening of a carcass in the corresponding station, and a cryogen delivery apparatus configured to deliver substantially liquid cryogen into the tundish.

Disclosed is a freshness preservation unit for a storage box of a refrigerator. At least one through hole is provided on at least one box wall of the storage box. The freshness preservation unit includes a housing wherein an accommodating space is formed. A freshness preservation film is provided in the accommodating space. The housing is provided with a fixing piece which is cooperatable with the box wall of the storage box such that the freshness preservation unit is assembled in the through hole of the storage box in a detachable manner. The freshness preservation unit realizes the functions of freshness preservation and storage for fruits and vegetables, and is assembled in the through hole of the storage box in a detachable manner, convenient to assembly and disassembly, convenient to cleaning and replacement, and low in the maintenance cost.

Method for preparing deep-frozen vegetable pieces, preferably potato pieces such as french fries, comprising of bringing the vegetable pieces into brief contact with an inert substance which has a temperature which is sufficiently low and for a period of time which is sufficiently long to impart to the outer layer of the vegetable pieces a temperature which is <0 C. while an inner part of the vegetable piece has a temperature which is >0 C.; slowly freezing the vegetable pieces until the pieces are fully deep-frozen by bringing the vegetable pieces into contact with air.

A pass-through system and method for treating and/or pre-cooling perishable products uses a conveyor system with a treatment chamber that is configured to be contained (or closed) to provide a sealed environment and enhanced with forced air flow to recirculate air and/or functional substances including, e.g., sanitizers, as well as ripening management and conditioning agents, across the surface of perishable products. The enhanced forced air is an integral part of the system for efficient treatment and can also be cooled to accomplish rapid cooling.

A method for preparing cut and frozen vegetables including the step of washing the vegetables in order to eliminate any residues of soil or other substances and materials that may have accumulated during picking. In a subsequent step, it is necessary to subject the vegetables to a mechanical treatment in order to isolate their edible part. One then proceeds by cutting the vegetables into granules with sizes comprised between 30 mm.sup.3 and 60 mm.sup.3 by using a cutting device. At this point, one proceeds by immersing the granules in water for a predefined limited time. At a later time, one proceeds by scalding, with jets of hot water, the granules and air drying them.

A method for preparing cut and frozen vegetables includes washing the vegetables to eliminate any residues of earth or other substances and materials which may have accumulated during the harvest. Next, the vegetables are mechanically treated to isolate the edible part thereof. Subsequently, the vegetables are cut into strips of thickness between 2 mm and 5 mm, and of width between 2 mm and 20 mm, through the use of a cutting device so as to define strips that can have a shape preferably chosen from that of spaghetti, tagliatelle, pappardelle and the like, more generally any long pasta format. Next, the method involves steam-cooking and air-drying the strips. Once the strips have dried, they are divided into portions corresponding to a preset quantity. Finally, such weighed portions are frozen to a temperature between 18 C. and 30 C.