Provided is an edible straw that can have an improved durability in use and during transportation. A method for manufacturing an edible straw S includes: applying an edible adhesive F on at least one surface of an edible item sheet 100 shaped into a sheet and made, as an edible item, of cereals such as rice and wheat or other starch materials; forming the edible item sheet 100 on which the adhesive F is applied into a tubular shape with a space through which beverages and the like are to be passed, and heating and baking the tubular body from at least one of an inner wall side and an outer wall side of the tubular body.

Provided is an edible straw that can have an improved durability in use and during transportation. A method for manufacturing an edible straw S includes: applying an edible adhesive F on at least one surface of an edible item sheet 100 shaped into a sheet and made, as an edible item, of cereals such as rice and wheat or other starch materials; forming the edible item sheet 100 on which the adhesive F is applied into a tubular shape with a space through which beverages and the like are to be passed, and heating and baking the tubular body from at least one of an inner wall side and an outer wall side of the tubular body.

A frozen stuffed fish ball with low soup loss and the method of preparing the same. By combining hydrocolloid and oil pre-emulsification technology, the problems of taste of powder, soup loss of fish balls after freeze-thaw cooking and the taste of frozen stuffed fish balls after freeze-thaw cooking are solved. The use of konjac gum and carrageenan or curdlan respectively, combined with oil pre-emulsification technology, also effectively improves the texture and brightness of the outer skin of fish balls. Compared with a single addition of conventional technology, the hardness, elasticity and brightness are increased, solving loosen structure, brightness and other problems due to freeze-thaw cycle. Further, it may be used in the fish ball processing line for preparing fish ball with fillings and other stuffed surimi products.

A frozen stuffed fish ball with low soup loss and the method of preparing the same. By combining hydrocolloid and oil pre-emulsification technology, the problems of taste of powder, soup loss of fish balls after freeze-thaw cooking and the taste of frozen stuffed fish balls after freeze-thaw cooking are solved. The use of konjac gum and carrageenan or curdlan respectively, combined with oil pre-emulsification technology, also effectively improves the texture and brightness of the outer skin of fish balls. Compared with a single addition of conventional technology, the hardness, elasticity and brightness are increased, solving loosen structure, brightness and other problems due to freeze-thaw cycle. Further, it may be used in the fish ball processing line for preparing fish ball with fillings and other stuffed surimi products.

A countertop device for producing an extruded food product that includes a housing, an outer auger, an inner auger, and an extruder. The housing has a first inlet configured to permit shell material to be introduced into a conveyance chamber and a second inlet configured to permit filling material to be introduced into the conveyance chamber. The outer auger is configured to convey shell material from the first inlet to an outlet end of the conveyance chamber. The inner auger is concentric to the outer auger and is configured to convey filling material from the second inlet to an outlet end of the conveyance chamber. The extruder is at the outlet end of the conveyance chamber and is configured to shape filling material into the inner filling of the extruded food product and to shape shell material into the outer layer of the extruded food product.

A countertop device for producing an extruded food product that includes a housing, an outer auger, an inner auger, and an extruder. The housing has a first inlet configured to permit shell material to be introduced into a conveyance chamber and a second inlet configured to permit filling material to be introduced into the conveyance chamber. The outer auger is configured to convey shell material from the first inlet to an outlet end of the conveyance chamber. The inner auger is concentric to the outer auger and is configured to convey filling material from the second inlet to an outlet end of the conveyance chamber. The extruder is at the outlet end of the conveyance chamber and is configured to shape filling material into the inner filling of the extruded food product and to shape shell material into the outer layer of the extruded food product.

The present invention, in an embodiment, is a product having an outer shell and an inner filling. In the embodiment, each of the outer shell and inner filling include a legume and an additive such as vitamins and minerals. In the embodiment, the outer shell and the inner filling are substantially free of grain-based flour, the product is a ready-to-eat food, the outer shell is crispy, and the inner filling is creamy.

A process for producing foodstuff products provided with a respective decoration having a given configuration, the process including the steps of: making a plurality of foodstuff products each having a surface cavity and a profile in plan view that is predetermined to reproduce the given configuration of the respective decoration; advancing the foodstuff products on a conveying line in a direction of advance; via a camera, detecting, for each foodstuff product, the respective cavity; determining one or more data indicating a volume of the cavity of the foodstuff product; providing a fluid foodstuff material dispensing unit, including a plurality of rows of nozzles transverse to the direction of advance; dispensing an amount of fluid foodstuff material in the cavity of each foodstuff product substantially equal to the volume of the cavity.

A process for producing foodstuff products provided with a respective decoration having a given configuration, the process including the steps of: making a plurality of foodstuff products each having a surface cavity and a profile in plan view that is predetermined to reproduce the given configuration of the respective decoration; advancing the foodstuff products on a conveying line in a direction of advance; via a camera, detecting, for each foodstuff product, the respective cavity; determining one or more data indicating a volume of the cavity of the foodstuff product; providing a fluid foodstuff material dispensing unit, including a plurality of rows of nozzles transverse to the direction of advance; dispensing an amount of fluid foodstuff material in the cavity of each foodstuff product substantially equal to the volume of the cavity.

A spread for a snack product includes a dough piece, particularly produced from potatoes, bread doughs and/or rice. The spread has a cheese component that consists of fresh cheese and cheese of at least one further cheese type, and a sauce component having a cream content and a starch content added to the spread. A snack product which includes the spread arranged on the dough piece is also provided. Furthermore, a method for producing a snack product includes pressing the spread into or folding the spread into the dough piece in frozen form.