A system and process for sous vide cooking and enzyme tenderization of food. In an exemplary embodiment, a tenderizer applicator applies a selected enzyme tenderizer to uncooked protein pieces at a temperature below an activation temperature of the tenderizer; a packaging machine vacuum seals the uncooked protein pieces with inactive tenderizer in pouches; a sous vide cooker cooks the pouches a first temperature to activate the enzyme tenderizer for a first time interval to provide a selected tenderization of the protein pieces, then cooks the pouches of tenderized protein pieces at second temperature higher than the first temperature to deactivate the selected tenderizer for a second time interval to cease tenderization of the protein pieces and completely cook the tenderized protein pieces; and a chiller chills the cooked tenderized protein pieces in the pouches to cease cooking the protein pieces.

A system and process for sous vide cooking and enzyme tenderization of food. In an exemplary embodiment, a tenderizer applicator applies a selected enzyme tenderizer to uncooked protein pieces at a temperature below an activation temperature of the tenderizer; a packaging machine vacuum seals the uncooked protein pieces with inactive tenderizer in pouches; a sous vide cooker cooks the pouches a first temperature to activate the enzyme tenderizer for a first time interval to provide a selected tenderization of the protein pieces, then cooks the pouches of tenderized protein pieces at second temperature higher than the first temperature to deactivate the selected tenderizer for a second time interval to cease tenderization of the protein pieces and completely cook the tenderized protein pieces; and a chiller chills the cooked tenderized protein pieces in the pouches to cease cooking the protein pieces.

The present invention relates to a method for preparing animal meat enriched with Omega-3 polyunsaturated fatty acids comprising providing animal meat enriched with Omega-3 polyunsaturated fatty acids; identifying meat from at least one portion of the animal; and separating the meat from the at least one portion of the animal from the remainder of the animal.

The present invention relates to noodle products comprising a high-lipid microalgal flour, and to noodle doughs suitable for preparing such noodle products. More particularly, the noodle dough comprises from 0.05% to 15% w/w of a microalgal flour comprising at least 50% of lipid by dry weight. The resulting noodle products show a reduced cooking time compared to regular noodles free of such microalgal flour.

The present invention relates to noodle products comprising a high-lipid microalgal flour, and to noodle doughs suitable for preparing such noodle products. More particularly, the noodle dough comprises from 0.05% to 15% w/w of a microalgal flour comprising at least 50% of lipid by dry weight. The resulting noodle products show a reduced cooking time compared to regular noodles free of such microalgal flour.