A new and novel composition of matter using dry, dehydrated spices and sweetener to formulate a dry spice mixture called Quick Fix Yum Yum Mix. Quick Fix Yum Yum Mix produces a sauce, commonly known as Yum Yum sauce when mayonnaise and water are added. The dry spice mix is comprised of spray dried butter powder derived from pasteurized cream & nonfat dry milk and mixed with powdered garlic, powdered paprika, granulated sugar, and powdered tomato. These spices and sweetener are thoroughly mixed together and the mixture is then ready for use and placed in light weight, shelf stable packaging. This provides a new method of producing Yum Yum sauce at need. When mayonnaise and water are added to the dry spice mix it produces Yum Yum sauce for dipping and salad dressing. This product is sensorily highly acceptable and is microbiologically safe.

A new and novel composition of matter using dry, dehydrated spices and sweetener to formulate a dry spice mixture called Quick Fix Yum Yum Mix. Quick Fix Yum Yum Mix produces a sauce, commonly known as Yum Yum sauce when mayonnaise and water are added. The dry spice mix is comprised of spray dried butter powder derived from pasteurized cream & nonfat dry milk and mixed with powdered garlic, powdered paprika, granulated sugar, and powdered tomato. These spices and sweetener are thoroughly mixed together and the mixture is then ready for use and placed in light weight, shelf stable packaging. This provides a new method of producing Yum Yum sauce at need. When mayonnaise and water are added to the dry spice mix it produces Yum Yum sauce for dipping and salad dressing. This product is sensorily highly acceptable and is microbiologically safe.

The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.

The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.

The purpose of the present invention is to provide: a spice that is useful for cooking bento lunches, side dishes, etc., that have a long shelf life; and a mixed spice that contains the aforementioned spice. According to the present invention, at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian spice, and oregano is used, thereby making it possible to reduce unique unpleasant odors derived from meats and other food products, the unpleasant odors being produced in association with the elapse of time after cooking with heat.

The purpose of the present invention is to provide: a spice that is useful for cooking bento lunches, side dishes, etc., that have a long shelf life; and a mixed spice that contains the aforementioned spice. According to the present invention, at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian spice, and oregano is used, thereby making it possible to reduce unique unpleasant odors derived from meats and other food products, the unpleasant odors being produced in association with the elapse of time after cooking with heat.

The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.

The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.

Disclosed is a method of manufacturing marinated tuna for a tuna burger, and more particularly to a method of manufacturing marinated tuna for a tuna burger, in which tuna is covered or mixed with a marinating mixture for removing a fishy taste from the tuna and kept refrigerated, so that the unique flavor or smell and fishy taste of the tuner, which consumers do not like, can disappear while improving the texture of the tuna, thereby providing the tuna burger that the majority of ordinary consumers will like.

An RF process for treating seasoning components. An efficient process for treating seasoning components is described, including exposing the components to RF radiation to elevate the temperature of the components substantially uniformly throughout the components to a level sufficient to eliminate harmful microbes while substantially preserving organoleptic properties.