A powdered, water-soluble Full Spectrum Hemp Oil is formed using organic materials and natural products to form a non-GMO, fast acting, whole plant hemp extract without harsh chemicals such as hexane. The Full Spectrum Hemp Oil may be extracted using CO2 concurrent gas extraction to avoid use of chemical additives.

A method for producing an avocado food product with a reduced instance of pathogens, the method comprising: (a) removing the pip and peel from an avocado leaving the flesh of the avocado; (b) macerating the avocado flesh; (c) exposing the avocado flesh to an atmosphere comprising steam for a predetermined time; wherein the steam is generated at or greater than about atmospheric pressure.

The invention relates to a method for preparing a heat treated and tempered cheese wrap, as well as the cheese wrap itself. The method includes melting previously refrigerated cheese into a disc shape, and subjecting the cheese disc to alternating heating and cooling steps to produce a pliable, low to no carbohydrate, and gluten free cheese wrap. The product can be used, for example, as a snack or as a bread substitute in sandwich wraps and roll ups.

A freezer bag block maker includes two container portions that are removably attachable to form a container. The two container portions are attached along an interface which divides the container into two equal portions along a short side of the container. One or more fasteners such as elastomeric bands join the container portions together such as by surrounding the container portions. A plastic bag is insertable into an interior space defined by the container to retain a food item within the bag in a desired shape as the food item freezes. The bag and frozen items may then be removed from the bag, having the desired frozen shape.

This disclosure relates generally to lupin protein, and more specifically to modifying lupin protein to improve its use as a protein feedstock, for example in food processing. Provided herein is a method of forming a protein feedstock comprising modified lupin protein that has a decreased thermal stability compared to unmodified lupin protein, the method comprising providing a solution of lupin protein, passing ultrasound waves through the solution of lupin protein in a manner to form the modified lupin protein and collecting the modified lupin protein. Also provided is a protein feedstock comprising modified lupin protein, the modified lupin protein having a decreased thermal stability compared to unmodified lupin protein, wherein the modified lupin protein is formed by subjecting unmodified lupin protein to ultrasound waves, as well as compositions and food products comprising the protein feedstock.

This disclosure relates generally to lupin protein, and more specifically to modifying lupin protein to improve its use as a protein feedstock, for example in food processing. Provided herein is a method of forming a protein feedstock comprising modified lupin protein that has a decreased thermal stability compared to unmodified lupin protein, the method comprising providing a solution of lupin protein, passing ultrasound waves through the solution of lupin protein in a manner to form the modified lupin protein and collecting the modified lupin protein. Also provided is a protein feedstock comprising modified lupin protein, the modified lupin protein having a decreased thermal stability compared to unmodified lupin protein, wherein the modified lupin protein is formed by subjecting unmodified lupin protein to ultrasound waves, as well as compositions and food products comprising the protein feedstock.

A method for preparing semi-finished products in a package with the possibility of their further automated heating and/or cooking, according to which the components of semi-finished products are preliminarily prepared, they are accelerated cooling and placed in a portioned container. Sealing a container with a semi-finished product, treating it with ultraviolet radiation and applying a barcode to the container with a program for warming up and/or cooking in a microwave oven, which contains an indication of the power level of the microwave source, which is sufficient for uniform and complete heating and/or cooking of all components that make up the semi-finished product, as well as time. Shock freezing of a semi-finished product is carried out and its storage and/or transportation is carried out. Before eating a semi finished product, it is heated and/or cooked in a microwave oven equipped with a barcode reader.

The invention relates to a folding cooling rack for baking food, including the main frame and the cooling rack, the main frame as mentioned is equipped with legs and connecting rod component on its left and right ends, the legs as mentioned are equipped with first fixing rail at its front and back ends, the first fixing rail as described is connected respectively at both of its ends to the legs as mentioned by the first nut device, the legs as mentioned are also equipped with a chute. The connecting rod component is composed of two connecting rod, the two connecting rod component as described are flexibly connected at the center by rivet connection device, the connecting rod components as described are connected to pulley connecting rod below their front end, the pulley connecting rod as mentioned is equipped with plastic pulley at each end, the plastic pulley as mentioned is flexibly connected to the chute, using multiple connecting rod component and cooling rack, the efficiency of the use of cooling rack is greatly improved, while manpower, material and time are saved; by using height control groove and pulley connecting rod, the height can be flexibly adjusted according to the use of the rack, and the operation is simple, it can easily be operated and used by one person.

The invention relates to a folding cooling rack for baking food, including the main frame and the cooling rack, the main frame as mentioned is equipped with legs and connecting rod component on its left and right ends, the legs as mentioned are equipped with first fixing rail at its front and back ends, the first fixing rail as described is connected respectively at both of its ends to the legs as mentioned by the first nut device, the legs as mentioned are also equipped with a chute. The connecting rod component is composed of two connecting rod, the two connecting rod component as described are flexibly connected at the center by rivet connection device, the connecting rod components as described are connected to pulley connecting rod below their front end, the pulley connecting rod as mentioned is equipped with plastic pulley at each end, the plastic pulley as mentioned is flexibly connected to the chute, using multiple connecting rod component and cooling rack, the efficiency of the use of cooling rack is greatly improved, while manpower, material and time are saved; by using height control groove and pulley connecting rod, the height can be flexibly adjusted according to the use of the rack, and the operation is simple, it can easily be operated and used by one person.

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.