A tofu packing device includes a pack covering device and a pack supply device. The pack covering device is configured to cover a plurality of cakes of tofu with packs in a state in which the packs are upside down, the plurality of cakes of tofu being aligned at predetermined intervals in front, rear, left and right directions on a conveying surface of a transfer conveyor. The pack supply device is configured to continuously supply the packs to the pack covering device from a lateral side of the transfer conveyor.

A tofu transfer mechanism is configured to transfer tofu from a first production device to a second production device in a tofu continuous production device. The tofu transfer mechanism includes: a transfer member disposed so as to bridge a terminal end of the first production device and a starting end of the second production device, the starting end of the second production device facing the terminal end of the first production device; and a folding-back guide unit configured to guide an endless conveyor of the second production device at the starting end of the second production device such that the endless conveyor of the second production device is bent downward at an acute angle with respect to a conveyance surface on which the tofu is conveyed.

A tofu transfer mechanism is configured to transfer tofu from a first production device to a second production device in a tofu continuous production device. The tofu transfer mechanism includes: a transfer member disposed so as to bridge a terminal end of the first production device and a starting end of the second production device, the starting end of the second production device facing the terminal end of the first production device; and a folding-back guide unit configured to guide an endless conveyor of the second production device at the starting end of the second production device such that the endless conveyor of the second production device is bent downward at an acute angle with respect to a conveyance surface on which the tofu is conveyed.

Tofu products and methods of making the same. The tofu products may include one or more layers. A first layer may include added fat, and a second layer may include no added fat. The fat may be introduced into the soymilk prior to curdling. The first and second layers may be layered to form a layered tofu product such as a bacon analog.

An injection machine includes a needle assembly including a plurality of injector needles arranged into a pattern to cover a horizontal injection area, the injector needles include side exit ports located proximally with respect to a tip of the needle. The injection machine also includes a conveyor positioned below the needle assembly. Particularly, the conveyor includes perforations on a top surface of the conveyor, wherein the perforations allow the plurality of injector needles to be lowered to place the side exit ports of the injector needles at or just above the top surface of the conveyor.

A process for making a shelf-stable food, not requiring preservatives or refrigeration and in a form that is convenient for use as a snack food. A block of tofu or wheat gluten is first frozen so as to cause the formation of ice crystals that form cavities within the block. The frozen block is then thawed, cut into smaller pieces and drained of excess water. The thawed pieces are dried in a microwave-vacuum dehydrator to produce a crunchy food product.

A process for making a shelf-stable food, not requiring preservatives or refrigeration and in a form that is convenient for use as a snack food. A block of tofu or wheat gluten is first frozen so as to cause the formation of ice crystals that form cavities within the block. The frozen block is then thawed, cut into smaller pieces and drained of excess water. The thawed pieces are dried in a microwave-vacuum dehydrator to produce a crunchy food product.

In variants, a food product can be made from a waste product from an edible lipid extraction process.

Provided herein are plant-based compositions that can mimic meat, meat products and other foods. Also provided herein are methods for producing and using such compositions.

Some embodiments of the present disclosure include a fruit flavored tofu pudding made with fruit juice and a method of making the same. In some embodiments, the method may include mixing water, sugar, coagulants, a pH buffer agent, fruit juice, and optional natural flavorings and colorings in a preliminary mixture; adding an appropriate amount of the pH buffer agent to have a pH of the preliminary mixture be slightly above the isoelectric point of soy protein; adding soymilk to the preliminary mixture after a desired pH has been attained, creating a mixture; and coagulating and pasteurizing the mixture, resulting in a fruit flavored tofu pudding having a smooth and elastic texture.