A sushi maker kit having a frame member with first, second, third, fourth side walls and a ledge capturing portion is provided. The first, second, third and fourth side walls define an open region. The ledge capturing portion extends upwardly from the first, second, and third side walls proximate to a first end of the frame member. The sushi maker kit further includes an insert member having a plate portion and a keel portion. The keel portion is coupled to and extends from the plate portion in a first direction. The plate portion has a ledge portion at a first end thereof. The ledge portion is removably received in the ledge capturing portion such that the keel portion extends into the open region of the frame member when the insert member is in a first operational position relative to the frame member.

Aspects of the present disclosure relate to compositions comprising rice bran extract, method of making rice bran extract and method of using same.

A coated food substrate including a food substrate with a vegetable coating comprising vegetables which must not be either potato or corn, where the vegetables are in comminuted form and preferably have a particle size in the range of about 50 to 500 μm and where the comminuted vegetables may be applied as a coating which optionally may also include vegetable pieces in the range of about 0.5 to 2 mm in the largest cross-section.

A fully-automated sushi making apparatus, comprising a fixed plate (1), a container module (2), an annular shielding module (3), a center shielding module (4), a dispensing module (7), a ring-shaped isolation module (5), a cylindrical pushing module (6), an extraction module (8), a recovery module (9), and a controller (10). The controller controls vertical drive units (52, 62, 81) and horizontal drive units (31, 41, 51, and 61) to drive the connected annular shielding module, ring-shaped isolation module, and cylindrical pushing module to perform layerwise removal of rice from the container module, then drives the center shielding module, the dispensing module, and the cylindrical pushing module to add sushi ingredients into the hollow center of the rice removed from the container module, and finally drives the extraction module, the annular shielding module, and the center shielding module to move in unison to extract the completed sushi.

A breading and sifting apparatus is disclosed. The breading and sifting apparatus may include a frame, a plate, and a breading lug adapter. The breading and sifting apparatus may be configured to accommodate work surface in a lowered position and in an elevated position, as well as in a left-handed configuration and a right-handed configuration.

Aspects of the present disclosure relate to compositions having rice bran extract, method of making rice bran extract and method of using same.

Breadcrumbs have a grain size distribution in which the proportion of a fraction of breadcrumbs that have a grain size 2.36 mm is 8-21 mass % and the proportion of a fraction of breadcrumbs that have a grain size ≤1.18 mm is ≤45 mass %, and have a bulk density of 270-600 ml/100 g. A breadcrumb powder shaker container includes: the breadcrumbs or breadcrumb mix; and a shaker container containing a breadcrumb powder to be shaken out including the breadcrumbs or the breadcrumb mix, the shaker container having a shake-out hole. The shake-out hole has a maximum diametric length of 10-55 mm. This enables simply applying the breadcrumbs or the breadcrumb mix directly to a food material, enabling a high-quality cooked breadcrumb-coated food item, while retaining the flavor of the food material to a high level irrespective of the amount of oil used in deep frying.

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

The present invention addresses the problem of developing a fat-processed starch which is excellent in terms of all of three properties, i.e., “workability during the preparation of a coating material for fries,” “function required of coating materials for fries (adhesion to ingredients)” and “moderate slurry viscosity.” The fat-processed starch of the present invention is produced by a process comprising the steps: adding a fat with which an emulsifying agent has been mixed to a starch having a water content adjusted to 25 to 45 mass %, in an amount of 0.02 to 0.4 mass % in terms of the weight of the fat excluding the emulsifying agent relative to the weight of dry matter of the starch, and mixing the fat and the starch; adjusting the water content of the mixture is 0.2 to 0.5 time that of the starch before the addition of the fat; and aging the starch having the adjusted water content.

The present invention includes a process for making a liquid codfish fritter mix easy to use and ready for cooking without the need of adding other ingredients.