Abstract: A method and apparatus for producing a restructured food product from small forms thereof, by comminuting such small forms to provide a fluent paste, injecting the paste under high pressure into mold cavities where the paste is rapidly heated while it is confined within the mold cavity and maintained at an elevated pressure, whereby a restructured food product is formed which has generally the same characteristics and qualities of the original food product and which retains the organoleptic properties of the original products that are frequently lost in conventional food processing methods.

Abstract: A method and apparatus for producing a restructured food product from small forms thereof, by comminuting such small forms to provide a fluent paste, injecting the paste under high pressure into mold cavities where the paste is rapidly heated while it is confined within the mold cavity and maintained at an elevated pressure, whereby a restructured food product is formed which has generally the same characteristics and qualities of the original food product and which retains the organoleptic properties of the original products that are frequently lost in conventional food processing methods.

Abstract: A method and apparatus for rapidly cooking food which includes pressing food directly against a very hot cooking surface with a liquid interface therebetween while the food is submerged in a heated cooking liquid, such as a water-base broth. The cooking surface is preferably formed with a plurality of dispersed dimples which collect and contain the liquid interface at the cooking surface when the food is pressed thereagainst. The apparatus includes two pans located at the entending ends of a connecting conduit with a perforated compression plate for pressing food against the bottom surface of each pan, and a burner is disposed beneath each pan. Controls are provided for alternately lowering the pans to positions immediately above these respective burners and to permit the cooking liquid to flow into the lowered pan, and for automatically energizing and de-energizing the burners when the pans are lowered and raised with respect thereto.

Abstract: A method and apparatus for rapidly cooking food which includes pressing food directly against a very hot cooking surface with a liquid interface therebetween while the food is submerged in a heated cooking liquid, such as a water-base broth. The cooking surface is preferably formed with a plurality of dispersed dimples which collect and contain the liquid interface at the cooking surface when the food is pressed thereagainst. The apparatus includes two pans located at the extending ends of a connecting conduit with a perforated compression plate for pressing food against the bottom surface of each pan, and a burner is disposed beneath each pan. Controls are provided for alternately lowering the pans to positions immediately above these respective burners and to permit the cooking liquid to flow into the lowered pan, and for automatically energizing and de-energizing the burners when the pans are lowered and raised with respect thereto.