Abstract: A die and cutter assembly for an extruder includes an elongated extrusion member having a first, open end and a second, closed end. The first, open end is attachable in fluid communication with a first manifold of the extruder, and the second, closed end is formed by a removable extrusion end cap. An extension is formed on the elongated extrusion member. A filling passageway is formed in a wall of the elongated extrusion member, which is attachable to a second manifold of the extruder. A first filling passageway extension is in communication with and removably mounted to the filling passageway. The first filling passageway extension generally transverse to the filling passageway and extends into the extension of the elongated extrusion member. An extrusion die is formed on the extension of the elongated extrusion member. A cutter member has an opened drivable end, an elongated cutter wall, and an opened cutter end with a cutting surface for cutting extrudate to a desired length as the extrudate exits the die.

Abstract: A die and cutter assembly for an extruder for producing an extruded food piece containing a filling includes an elongated annular extrusion member with an extrusion wall formed on a first end thereof, a closed extrusion end formed adjacent said extrusion wall, and an opened feed end formed on a second, opposite end of said elongated annular extrusion member attachable in fluid communication with a manifold of the extruder. Furthermore, a filling tube extends into the elongated annular extrusion member and includes an extension formed on the elongated annular extrusion member substantially at a right angle thereto. A tube extension is formed on the filling tube substantially at a right angle thereto and located within the extension of the elongated annular extrusion member.

Abstract: The invention includes a process for preparing a unified serving of a batter-cooked food, for example shrimp tempura in the shape of a ring, that comprises the steps of: providing multiple pieces of a food to be cooked; coating each piece with a batter; frying the coated pieces in a mold in a hot oil or fat medium in order to cook the food, expand the batter, and join the battered pieces into a shaped food product reflecting the shape of the mold; and removing the shaped food product from the oil or fat and the mold. The cooking mold is preferably a deep-frying cooking vessel assembly comprising a generally U-shaped channel of flat metal. The cooking vessel assembly is configured with apertures and with a handle and/or a scraper. The apertures and handle are configured to provide quick submerging and quick fryer medium contact around the food being deep-fried in the cooking vessel assembly. The cooking vessel assembly is further configured to shape food items to be deep-fried in the cooking vessel assembly.

Abstract: An extruder for producing a food piece in a shape of a natural food piece. The extruder has a pressure vessel for containing a mash, a manifold communicating with the pressure vessel, and at least one die and cutter assembly communicating with the manifold. The die and cutter assembly has an extrusion member with an extrusion wall, a closed extrusion end, an opened feed end attachable to the manifold, at least one extrusion die formed in the extrusion wall, and a tubular cutter member which is reciprocably slidable on the extrusion wall. An opened cutter end has at least one cutting surface. The improvement is where the extrusion die has a shape generally configured to a cross-sectional shape of the food piece and configured to provide a substantially constant transverse flow rate of the mash through the die at substantially all portions of the die. The cutter member is reciprocated at speeds sufficient that a pressure of the mash in the extrusion member is not substantially changed during a reciprocation.