Abstract: A flavor of smoke generated by combustion, incomplete combustion, or thermal decomposition of a plant material may be improved by heating the smoke with a secondary heater. In particular, a dried smoked fish may be produced by drying boiled fish by a hot blast for a predetermined time so as to reduce a water content thereof to 30% or less by mass, and keeping the dried fish under an atmosphere of the smoke with the improved flavor. The temperature of hot blast is preferably decreased from 120° C. or higher at the initial drying step, to lower than 120° C. at the final drying step. According to this method, a favorable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced.

Abstract: A drum dryer provided with a liquid splash and scatter preventing equipment, which enables continuous operation by preventing a scattering liquid from making dry powder in the case in which the equipment is provided above a neighborhood of a liquid concentration section. A double drum type drum dryer including a liquid splash and scatter preventing equipment is provided in a horizontal above a neighborhood of a liquid concentration section between drums and has a cooling function.

Abstract: To provide a drum dryer provided with a liquid splash and scatter preventing equipment, which enables continuous operation by preventing a scattering liquid from making dry powder in the case where the equipment is provided above a neighborhood of a liquid concentration section. A double drum type drum dryer comprising a liquid splash and scatter preventing equipment provided in a horizontal above a neighborhood of a liquid concentration section between drums and having a cooling function.

Abstract: A method for producing a frozen food includes heating food, such as by grilling. The food is dipped in a sauce to provide a flavored sauce, such as a charcoal-flavored sauce. The food is preferably dipped in the sauce from one to ten times. The food is preferably packaged with the flavored sauce, and is steamed. Preferably, the food is steamed with the sauce at a temperature from 80 to 105° C. for a time interval from 3 to 60 minutes. The previously steamed food is frozen.

Abstract: A production method of Chinese fried meat dumplings includes loading meat dumplings on a conveyer, steaming the meat dumplings on the conveyer, and frying the meat dumplings by increasing a temperature of the conveyer from 50° C. to 200-280° C. in 1-8 minutes as the conveyer moves the meat dumplings toward downstream.

Abstract: A production method of Chinese fried meat dumplings includes loading meat dumplings on a conveyer, steaming the meat dumplings on the conveyer, and frying the meat dumplings by increasing a temperature of the conveyer from 50° C. to 200-280° C. in 1-8 minutes as the conveyer moves the meat dumplings toward downstream.

Abstract: A process for preparing an oriented fibrous protein product which comprisesholding a flowable mixture of protein-containing materials in an injection machine and then injecting said flowable mixture through a nozzle at ram pressures between 500 and 3000 kg/cm.sup.2 into an environment at substantially atmospheric pressure or into a mold.