The present invention relates to a method for manufacturing a porous red ginseng. The porous red ginseng according to the present invention forms a uniform porosity therein and thus obtains a crispy mouthfeel and an excellent flavor without an additional process such as an addition of fructose, etc., such that the resulting red ginseng may be not only directly eaten as an original form or slices of the red ginseng, but also have a very high content of ginsenoside and a low content of moisture therein, thus achieving a very excellent storage quality.

The present invention relates to a method of thawing and an apparatus for performing the method.

The invention relates to a method and apparatus of tempering an organic product in an enclosed structure using a liquid maintained at a predefined temperature. The method includes, introducing the organic product through at least one access means of the enclosed structure into the liquid, circulating the liquid from the enclosed structure through a heating unit and back into the enclosed structure to increase a temperature of the liquid up to a predefined temperature, and supplying a gaseous substance into the enclosed structure for a predefined time period based on a temperature of the liquid in the enclosed structure. The organic product is removed through the access means of the enclosed structure when a core temperature of the organic product reaches the predefined temperature.

A method of making a porous, dehydrated food product comprises subjecting a food product to pulsed electric field treatment to form pores in the cell membranes of the food product, freezing the treated food product, and exposing the treated frozen food product to microwave radiation in a vacuum chamber at a pressure that is less than atmospheric and at which the boiling point of water is above 0 C., causing the frozen food product to thaw and water to evaporate to produce the porous, dehydrated product. The process is faster than freeze-drying and consumes less energy. The pulsed electric field treatment does not result in structural damage to the product, despite the thawing of the frozen product during the drying process.

A method of making a porous, dehydrated food product comprises subjecting a food product to pulsed electric field treatment to form pores in the cell membranes of the food product, freezing the treated food product, and exposing the treated frozen food product to microwave radiation in a vacuum chamber at a pressure that is less than atmospheric and at which the boiling point of water is above 0 C., causing the frozen food product to thaw and water to evaporate to produce the porous, dehydrated product. The process is faster than freeze-drying and consumes less energy. The pulsed electric field treatment does not result in structural damage to the product, despite the thawing of the frozen product during the drying process.

A method for preparing seafood alternatives from vegetation is provided. The method includes preparing the vegetation, wherein the preparing the vegetation includes cutting the vegetation into two or more pieces, brining the vegetation in a brining solution, cooking the vegetation, and marinating the vegetation in a marinade configured to give the vegetation a seafood flavor.

A method for preparing seafood alternatives from vegetation is provided. The method includes preparing the vegetation, wherein the preparing the vegetation includes cutting the vegetation into two or more pieces, brining the vegetation in a brining solution, cooking the vegetation, and marinating the vegetation in a marinade configured to give the vegetation a seafood flavor.

Systems and methods for washing and thawing objects, such as vegetables and fruits, where large amounts of lifting of heavy items is minimized, complex and expensive pumping and manifold systems and structures are not required; and system cost and daily maintenance is reduced. The system includes a structure for holding a volume of fluid, a vertical motion structure driven by an electric motor or the like that raises and lowers a basket carrier between an elevated position and a lowered position. In the lowered position, one or more baskets are positioned on a basket carrier and are repeatedly lowered into and raised from the volume of fluid.

The present invention relates to a method of thawing and an apparatus for performing the method.

Disclosed is a frozen vegetable subjected to dry heat treatment prior to freezing, the frozen vegetable exhibiting a drip loss during natural thawing of 7.20% or less, the frozen vegetable exhibiting a change in bulk density relative to fresh product of 1.90 or less. The frozen vegetable of the present invention is useful in that the frozen vegetable presents appealing voluminosity, generates little drip, is free of wateriness, and has crunchy texture.