A modular system for autonomous food assembly includes: a skid operable in a first configuration configured to transiently install on a vehicle and in a second configuration configured to transiently install in a kiosk; a set of food dispensing modules configured to transiently install on the skid and store and dispense food based on food orders; and a fixed infrastructure configured to distribute power from a first power source in the truck to the set of food dispensing modules in the first configuration, from a second power source in the fixed kiosk to the set of food dispensing modules in the second configuration, and to the set of food dispensing modules; a controller installed on the skid and configured to receive food orders and control the set of food dispensing modules to dispense food orders from the truck in the first configuration and from the kiosk in the second configuration.

A system that includes a plurality of banana containers is provided. Each banana container has a first container end to receive an unpeeled banana and a second container end. The system includes a gas dispensing regulator connected to a plurality of banana containers. The gas dispensing regulator includes a plurality of gas meters having a one-to-one correspondence with the plurality of banana containers. A corresponding meter is connected to the second container end of a corresponding banana container to dispense a corresponding amount of ripening gas into the corresponding banana container. The system can limit the pressure of the ripening gas in the banana container using the closing device to vary the ripening rate of the bananas. This can avoid spoiling the taste of the bananas.

Provided is vegetarian kimchi including 1 to 4 weight % sweet pumpkin and 0.1 to 0.5 weight % red ginseng extract.

Provided is vegetarian gat-kimchi including 1 to 4 weight % sweet pumpkin.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55° Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80° C. and 120° C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between −1° C. and −40° C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40° C. and 110° C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0° C. and 40° C., to thereby produce the fruit or vegetable product.

Provided is a method for producing a noodle-like fried vegetable food product which is effectively prevented from damage such as cracking and breaking in a packaging step in the process of production of the noodle-like fried vegetable or during transportation and which, when reconstituted with hot water, has the texture of the original vegetable and can be eaten like noodles; and such a noodle-like fried vegetable food product. A method for producing a noodle-like fried vegetable food product according to one embodiment comprises forming a noodle-like vegetable by cutting a vegetable into a noodle-like shape; providing an oil frying container provided with a retainer; placing the noodle-like vegetable in the retainer of the oil frying container to form a mass of the noodle-like vegetable; and frying the noodle-like vegetable mass placed in the retainer with oil. The method further comprises compressing the noodle-like vegetable mass in the middle of the frying of the noodle-like vegetable mass with oil or immediately after the frying with oil.

An aspect of the present invention is a frozen strawberry having: a breaking load of not less than 10000 g and not more than 30000 g; and a breaking strain factor of not less than 15%.

A food processing system is provided with: a heating unit equipped with a heating mechanism for indirectly heating food; a cooling unit equipped with an air blowing cooler for cooling the food heated by the heating unit; and a conveyor for transferring the food through the heating unit and the cooling unit. The integrated food processing system allows a large amount of sterilized food having a good texture, good taste and long shelf life to be provided.

Disclosed is a food product comprising a packaged quantity of raw fish, the fish having been combined, in the preferred embodiment, with diced vegetables, egg whites, seasonings, and other selected ingredients, thereby forming a food mixture. The entirety of the food mixture is inserted into a container, the container comprising a semi-elastic material and having the contour of an oblong, oval-shaped tubular food casing. Thereupon, the tubular food casing is sealed in an airtight manner. The tubular food casing, may also be vacuum sealed. The container may further be subjected to a process of flash freezing. The sealed tubular food casing, upon being accessed, may be thawed or reduced in temperature so as to allow a consumer to cut individually-sized sections of the tubular food casing for cooking in any selected manner, including baking, broiling, or frying.

A pickling device may include a housing having a first open end and a second closed end opposite the first open end. The housing may define a pickling cavity extending between the first open end and the second closed end, and the pickling cavity may be to receive food to be pickled. The pickling device may have a disc-shaped insert to be positioned in the pickling cavity and over the food to be pickled, a lid to be coupled to the first open end of the housing, and a positive pressure source to be removably coupled to the lid and configured to pressurize the pickling cavity during a pickling process without application of heat.