Abstract: The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.

Abstract: A method is described for sterilizing a fiber based container that contains a food product without damaging the container. The method involves placing the filled container in an autoclave, and supplying steam into the closed autoclave to raised the temperature to a sterilization temperature and at a pressure above atmospheric. The temperature required for sterilizing the food product is greater than the critical temperature for the container. The cooling phase involves introducing cooling air into the autoclave to reduce the temperature below the critical temperature without introducing moisture, and then supplying cool water to lower the temperature of the container rapidly. The use of this method provides effective sterilization in a reduced cycle time.

Abstract: A disinfestation treatment chamber for treating fruit, flower and vegetable commodities subject to infestation by quarantine pests. The commodities are disinfested so as to meet quarantine restrictions without adversely affecting the quality of the commodity. The commodity is heated inside of the chamber in hot air having a relative humidity of 30-85% until the temperature of the commodity exceeds the thermal death point temperature of the target pest but is not so high as to adversely affect the quality of the commodity. The temperature of the commodity is held at this temperature until the pest is killed. The commodity is loaded into the treatment chamber in bins onto a low friction conveyor track system which transports the bins from one end of the chamber to the other. The commodities are treated while they are inside of the treatment chamber. After treatment of the commodities, the bins are unloaded using the low friction conveyor track system out of the opposite end of the treatment chamber.

Abstract: A cheesecake batter is baked in individual cups as it is continuously moved from one end of an oven to the other. Thereafter, it is cooled by being transferred to a cooling table covered with a hood. The cooling table and the hood are arranged in line with the other end of the oven, and the hood contains a downward laminar sterile air flow to envelop the baked cheesecake batter on the cooling table. In addition, the cooling table and the hood are spaced from the other end of the oven a distance in which the flow of heated vapor from the oven react and create a vacuum, thereby maintaining the baked cheesecake batter under constant sterile conditions, as it moves from the oven to the cooling table.

Abstract: A method for the preparation of meals and/or meal components is provided. The method includes the steps of storing base products in spaces provided therefor, pre-treating the base products, packing and vacuum drawing the obtained products, vacuum boiling the packed products, and storing the boiled products in a refrigerated storage room. The steps are realized substantially in this order. An apparatus for the preparation of meals and/or meal component according to this method is also provided.

Abstract: A full moisture shelf stable rice product, which comprises a cooked or precooked whole grain rice having a dry matter content of from about 30% to about 55% by weight, an acid in amount effective to obtain a pH of about 3.5 to about 4.5, and an oil in an amount sufficient to coat the surface of the rice.

Abstract: The invention encompasses a method that kills, or renders organically inactive, the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps. The method includes the steps of bottling the product, dipping the bottle in a heated bath whereby the product is heated, capping the heated product, and allowing the product to cool to form a vacuum seal. The method produces the aseptic packaging of natural juice products having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp.

Abstract: A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.

Abstract: A canning method for bread, includes a stepwise procedure for producing a dough and baking a finished bread within a standard food can while enabling the bread to be stored for very long periods without spoiling or becoming inedible. The method includes sterilizing steps and means for easy removal of the bread from the can. A paper wrapper enables the bread to be maintained uniformly moist.

Abstract: An improved grape storage and handling bag is disclosed. The bag has increased size and reduced venting. The bag of the invention has holes on one or both side walls of the bag to provide a percentage perforation ranging from 0.4 to 1.4%. The bag reduces water loss while still permitting SO.sub.2 ventilation. Grapes stored in the bags of this invention show reduced levels of water loss, stem browning, berry shatter, and decay. The grapes may be stacked in one or two layers. The bagged grapes are contained within a container and stacked in one or two layers within the containers.

Abstract: A process for producing packed tofu includes the steps of mixing soybean milk that has been heat-sterilized and cooled with (A) 0.01 to 0.3% by weight by volume of at least one coagulant selected from the group consisting of natural bittern, magnesium chloride, magnesium sulfate, calcium chloride, calcium primary phosphate, calcium sulfate, and calcium lactate and (B) 0.1 to 5 units, per gram of soybean milk protein, of transglutaminase either simultaneously or in the order (A) then (B), then packing and sealing the mixture in a container, then coagulating the mixture in the sealed container at a temperature of 70.degree. C. or lower by the action of the coagulant and transglutaminase, and thereafter heating the coagulated mixture to 75.degree. C. or higher in the sealed container to deactivate the transglutaminase and to complete the coagulation by the coagulant.

Abstract: A fish product is packed in a tomato base sauce which is specifically formulated to withstand the high temperatures of vacuum sealing. In order to avoid any degradation in flavor of the fish product and the sauce, and particularly to avoid the occurrence of a burnt taste in the fish product and the sauce, the amounts of sugar, salt and white pepper in both the fish product and the sauce are maintained within close limits.

Abstract: A process for producing pasteurized liquid egg products utilizing a vat or tank for holding raw egg product. The raw egg product is transferred to a suitable package at amibient temperatures or after preheating. The package containing the raw egg product is then heated and maintained at a suitable temperature in order to pasteurize the liquid raw egg products in the packets. The containers holding the pasteurized liquid egg product is then cooled at a rate sufficient to refrigerate the containers and to inhibit germination of the bacterial spores in the liquid egg product found in the containers. The containers are then stored in refrigeration conditions for distribution and use.

Abstract: This invention relates to a process for preparing a soya based foodstuff suitable as a taste alike replacement and substitute for meat based produce. The process includes the steps of providing a partially prepared soya based foodstuff, of predetermined mass and volume, having a solid constituent and a fluid constituent respectively at a predetermined mass and volume ratio, the solid constituent including soya concentrate at a predetermined percentage dehydration; and sealing the foodstuff in a container of predetermined volume thus enabling the solid constituent to absorb the fluid constituent at least partially, allowing the solid constituent to expand in the container volume to a predetermined degree in accordance with the percentage dehydration and the container volume so that the solid constituent is compressed to a predetermined and required extent.

Abstract: A method for heat preservation of a container filled with material is accomplished by means of heating and a pressure which is maintained during the holding time of the preservation process. The container of a material of laminate type is, after the holding time of the heat preservation, subjected to a supporting pressure during the cooling time of the process. A container intended to contain goods for heat preservation by means of heating and pressure comprises a base layer (1), an inner layer (3), and a barrier layer (4) between the base layer and the inner layer, and at least one layer consists of a plastic with memory.

Abstract: A cook-in package for food products is provided having a printed label layer positioned within at least one wall portion of the cook-in package. The printed cook-in package serves dual purposes and eliminates the need for a second printed shrink bag. Moreover, the printed package is capable of being formed and cooked, while still retaining it readable qualities and being resistant to abuse and some distortion.

Abstract: The invention is a produce bag that permits fumigation of the contained product but effectively prevents product moisture loss. The bag is perforated on one major surface only, the other surface being left imperforate. The perforations on the other surface provide from 0.35-2.0% open area on this surface. Perforations are preferably in the range of 0.12-0.18 inches in diameter and 50 or more are typically needed. When filled with produce, a single layer of filled bags is placed in a corrugated shipping container. The imperforate surface of the bag is placed downward in contact with the shipping container to prevents moisture loss to the container.

Abstract: Proteinaceous food product is heated by immersing the product in a liquid bath and maintaining the bath at a controlled temperature within a range that treats the proteinaceous food product without substantial loss of functionality.

Abstract: A method for improving the dispersability and hydration of herbs and spices into a viscous sauce is provided wherein at least one herb or spice is blended with an agglomerated maltodextrin to provide a dispersable and easily hydrated herb and spice blend. The invention is also directed to a herb and spice blend which is dispersable in a viscous sauce. The herb and spice blend is a mixture of at least one herb or spice and an agglomerated maltodextrin.

Abstract: Unopened packages, containing an edible food product pre-treated with a heat shock preservation process, can be sanitized in a hospital dishwasher by a method that includes washing the package outer surface with detergent, rinsing the package surface with a solution containing a sanitizing agent, and drying the package outer surface. The method is applicable to various food products, e.g. individual milk or juice packages, distributed to patients in hospitals. Use of the method permits unopened food packages handled by the patient to be supplied to other patients without worrying that germs and contaminants might be transmitted from one hospital patient to another hospital patient.

Abstract: Fish of the Salmonoid family (salmon, trout and their relatives) is preferably first trimmed to remove heads, tails, fins, entrails, skin and bones and cut into fillets or loins to facilitate further removal of dark meat, bone, bruised meat, blood and viscera. The remaining light meat is then vacuum tumbled with a marinade solution under reduced ambient pressures at rotational speeds and for times dependent upon the thickness of the fish fillets or loins. During the vacuum tumbling step, penetration of the marinade solution into the light meat is facilitated and thereby the mobility and accumulation of curd-forming, soluble fish proteins are greatly diminished, serving to fix such protein in place, to ultimately provide a greatly visually-reduced curd product. Additionally, this vacuum tumbling step softens any pin bones which may remain to ultimately provide a virtually boneless product.

Abstract: A packaged egg omelet mix facilitates preparation of omelets by microwave heating. An upper container portion holds an omelet inlay, such as cheese, diced vegetables and diced meat, and has a cylindrical body and an upper end wall. A lower container portion also has a cylindrical body and encloses a sealed container holding an aseptically-packaged liquid egg. The omelet is prepared by depositing the liquid egg and omelet inlay into the lower container portion, and placing the lower container portion in a microwave oven for heating.

Abstract: A thin walled, easily crushable container with an integral or seamed-on bottom is filled with an edible material which requires sterilization. The empty container has one end attached or integral that may have a concave slope relative to the inside of the container. A liquified or solidified inert gas is then inserted into the container. The container is then sealed with a concave shaped end before the inert liquified or solidified gas has completely vaporized. The ends are such that they do not bulge under the pressure left after sterilization, which pressure is due to the pressurization effect of the inert gas and which pressure is enough to overcome the vacuum caused by the cooling of hot water vapor or steam above the edible material and gives the can the required rigidity.

Abstract: The method and the apparatus according to the invention relate to pasteurization of products in a tunnel pasteurizer. In the application of heating systems comprising water/steam heat exchangers in the zones for heating of sprinkling water, the pipelines and the valves for controlling the water and the steam become very complex and vulnerable, and the number of analog valves for steam become equal to the number of heat exchangers as a minimum. Leakages in analog valves for steam are frequent after some time in operation. According to the invention this problem is eliminated in that hot water is taken out under low pressure from a heating source (7) comprising a heat-insulted storage tank and a shared source of heat, where the water is circulating constantly, said hot water being supplied in a controlled amount directly to each zone (14b, . . .

Abstract: The invention relates to a process for the pasteurization of liquid contained in containers, such as beer in bottles or cans, in a tunnel pasteurizer comprising at least a pre-heating zone (1), a pre-pasteurization zone (2), a pasteurization zone (3) and a cooling zone (4), each zone comprising a plurality of sprayers (11, 12, 13, 14), containers being heated up and cooled down through spraying with water which is received in a plurality of separate receiving means (7, 8, 9, 10), the containers in a cooling zone being sprayed with water received in a pre-heating zone. The process is characterized in that during the normal, continuous feed-through of the containers through the pasteurizer, the supply of water to the sprayers in the pasteurization zone is prevented.

Abstract: The invention provides a rotary processor which uses a linear motion detector to measure the deflection of the rotary processor as the rotary processor is heated.

Abstract: A process that kills, or renders organically inactive, one hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps. The process results in the aseptic packaging of one hundred percent natural juices having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp.

Abstract: A method of, and apparatus for, pasteurizing flowable egg products utilizing high frequency radio waves to heat the egg products being pasteurized.

Abstract: A liquid food product packaging process and apparatus is disclosed. The process may be employed for filling gable top cartons with high acid liquids such as orange juice. The product is heated to a sufficiently high temperature to sterilize the product for a short period of time and then cooled to an intermediate temperature that is sufficiently high to avoid the growth of bacteria, and at the intermediate temperature, the product is placed in unsealed gable top cartons. The cartons are sealed and allowed to cool to room temperature. This process produces a food package that has high seal integrity and relatively low carton distortion.

Abstract: The present invention relates to a process for preparing a shelf-stable, packaged, legume-containing product, said process comprising: (a) preconditioning dry legumes by contacting said dry legumes with a sufficient amount of an initial water source and for a sufficient period of time to produce pretreated legumes having a moisture content in the range of from about 15 wt. % to about 35 wt. %; (b) hydrating said pretreated legumes by contacting said pretreated legumes with a sufficient amount of a secondary water source for a sufficient period of time to produce hydrated legumes having a moisture content in the range of from about 35 wt. % to about 55 wt. %, wherein said secondary water source is at a temperature in the range of from about 60.degree. C. to about 95.degree. C.; (c) combining said hydrated legumes with a vehicle, thereby producing a legume-containing mixture comprising from about 10 wt. % to about 55 wt.

Abstract: The process of meat curing involves a number of steps. Such steps include the injection of a brine composition into a meat product. The brine composition of the present invention comprises calcium citrate, calcium lactate, potassium chloride, lactose, saccharose, potassium phosphate, ascorbic acid, and sodium nitrite. The injected brine composition produces a meat product which is low in sodium, is notably richer in potassium and calcium and in which the meat produced maintains the characteristic flavor and aroma of meat products high in sodium content.

Abstract: Flameless chemical heaters based on the iron-promoted magnesium-water reaon (Mg+H.sub.2 O.fwdarw.Mg(OH).sub.2 +H.sub.2) are reliable and potentially useful. The major limitation to their widespread application is the cogeneration of flammable dihydrogen gas in this reaction. The invention is a new chemical composition that removes this drawback by producing a controlled surge of heat without the release of large quantities of dangerous dihydrogen gas. The release of H.sub.2 gas is avoided by completely or almost completely suppressing H.sub.2 creation rather than by removing H.sub.2 after it is created. The reagents that suppress dihydrogen gas generation react with and remove (i.e., scavenge) precursors of H.sub.2 such as aquated electrons and H-atoms. The overall heat-generating reactions of the invention, for example, Mg+CuCl.sub.2 .fwdarw.Mg.sup.2+ +2Cl.sup.- +Cu.sup.0 release more heat per unit weight of magnesium than the Mg-H.sub.2 O reaction; in this case, approximately 70% more heat.

Abstract: A liquid food product packaging process and apparatus is disclosed. The process may be employed for filling gable top cartons with high acid liquids such as orange juice. The product is heated to a sufficiently high temperature to sterilize the product for a short period of time and then cooled to an intermediate temperature that is sufficiently high to avoid the growth of bacteria, and at the intermediate temperature, the product is placed in unsealed gable top cartons. The cartons are sealed and allowed to cool to room temperature. This process produces a food package that has high seal integrity and relatively low carton distortion.

Abstract: Liquid contents such as water are stored in a heat-resisting can body having an openable section formed on an upper part thereof. Other material is stored within the can body while being separated from the liquid contents and, when the can body is heated above a predetermined temperature with the openable section opened, the separation between the stored material and the liquid is removed and the liquid can come in contact with the stored material. When the openable section is closed while the can body is heated, the stored material is kept separate from the liquid even during a sterilizing process but, when the can body is heated with the openable section opened, the separation between the stored material and the liquid is removed, and consequently the contents are mixed together. This permits the stored material to be preserved from the liquid until the contents of the can body are ready for use.

Abstract: Disclosed are vacuum-packed food packages (10) having enlarged head spaces (56) under high vacuum, which enable food products (58) to be retorted after sealing, with resulting improved flavor, color, texture, and/or nutrient retention. Easily removable press-on, pry-off closures (13) having movable insert disks (16) in an outer shell (14) are also disclosed. Pressing the shell upward to remove it from a container (11) first pries a protrusion (28) inside the shell over a snap rib (22) around the container, then moves the shell upward relative to the disk until the snap rib engages the edge of the disk and lifts the disk to break the seal. A tamper evidencing band (22), if included, is broken before the shell is pried off or the disk is lifted. Food packages which automatically open when heated in microwave ovens are also disclosed.

Abstract: An energy efficient method of sterilizing canned food in a sterilizing kettle comprises the use of 95.degree. C. hot water, which is kept in a first reservoir, to expel the air in a sterilizing kettle containing the canned food to be sterilized and to preheat the kettle and the canned food. The 95.degree. C. hot water is cooled to become 85.degree. C. hot water, which is then drained out of the kettle to be kept in a second reservoir. Thereafter, steam is injected into the kettle to sterilize the canned food. The 85.degree. C. hot water kept in the second reservoir is then introduced into the kettle in which the 85.degree. C. hot water is converted by a heat exchange to the 95.degree. C. hot water, which is then drained and kept in the first reservoir for use again in the next sterilization cycle.

Abstract: A method for the shelf stable packaging of perishable liquid food products in hermetically sealed easy-to-open gable top cartons comprising the steps of cold filling liquid food products free from pathogenic and thermophilic organisms into gable top cartons, sealing the cartons over certain critical areas of the seal flaps while reducing or relieving sealing pressure over certain other specified areas, heating the sealed carton up to and holding the contents at a pasteurization hold temperature for a predetermined time and then cooling the contents of the carton.

Abstract: A process for the production of canned coffee, having the steps of:(1) preparing a cold extract of coffee by rapidly cooling a coffee extract at a temperature no higher than about 20.degree. C.;(2) adding at least one antioxidant selected from the group consisting of erythorbic acid, ascorbic acid and water-soluble salts thereof to said cold extract, optionally followed by diluting the resulting mixture;(3) filling the cold extract containing the at least one antioxidant in a can without heating; and(4) replacing air contained in the can with a mixed gas comprising at least two members selected from the group consisting of steam, carbon dioxide gas, and nitrogen gas.

Abstract: A method for sterilizing, packing and sealing a meat product includes at first station (1) sterilizing the meat product surface layer or stratum by submitting it to a thermal shock of high temperature during a very short interval (HTST technique), feeding the meat products to the first station and withdrawing the meat product from the first station and transferring it to a second station (2), wrapping the meat product at the second station in a pre-set position including for sequentially positioning (57, 58) tubular container such as bags (65) from a storage area (62) therefor to the wrapping position and opening the inlet of the tubular container for insertion of the meat product therein from the transfer device (0), transferring (85, 86, 87, 88, 95) the filled tubular containers in the open position to a third station (3), and vacuum sealing the containers at the third station.

Abstract: The process disclosed relates to the preservation of shellfish products so as to extend their shelf-life. A thermally conductive mixture which forms a liquid barrier upon heating and a gel upon cooling is introduced to the shellfish container for packaging. Specific steps of heating to kill bacteria and other undesirable microorganisms and subsequent rapid cooling are required. Ultimate refrigeration of the packaged product is undertaken for long-term storage. In a second preferred embodiment, the gel-forming mixture is added to the shellfish product in the container to a height of approximately 83% of the can height, a vacuum is applied, and the can is sealed. The sealed can is heated in a retort to kill all microorganisms and to partially cook the shellfish to attain a shellfish product which is shelf stable without requiring refrigeration.

Abstract: The invention provides a method and apparatus for managing retort over-pressure during pressure cooling. The invention allows the specification of an initial cooling temperature and a final cooling temperature and a final cooling pressure. Using these values the invention provides a pressure ramping to manage retort over-pressure.

Abstract: A self-heating group meal assembly and method of using same. In one embodiment, the assembly comprises a plurality of heating trays, each heating tray having a plurality of standoffs extending upwardly from the bottom thereof. The assembly also comprises a corresponding plurality of heater assemblies, each heater assembly being positioned within a tray on top of the standoffs so as to define a reservoir between itself and the bottom of its tray. Each heater assembly comprises a sturdy polymeric sheet of material shaped to define a plurality of pockets, an exothermic chemical heater material packaged into each of the pockets and a sheet of porous non-woven scrim attached to the bottom surface of the polymeric sheet and used to seal the pockets. The exothermic chemical heater material comprises a Mg-Fe alloy from which all activating electrolytes have been omitted to prevent inadvertent activation of the alloy in the event of water immersion.

Abstract: A method of preparing a stable cheese and vegetable-containing product includes contacting relatively acidic (e.g. canned, drummed or jarred) vegetables with a buffer solution to equilibrate the vegetable matter at a pH which is compatible with the dairy proteins present in the cheese. The cheese base preferably has low total solids, low cheese and low reducing sugar contents, and thus can successfully be packaged and preserved via the retort process.

Abstract: A kimchi-like food produced by combining dried stalks of sanzo-sai, conventional kimchi additives, and improved kimchi additives, and processing the combination according to a new process which includes a two-step aging process. The resulting kimchi-like food is crisp, full-flavored, and sour, and maintains these qualities through long-term storage.

Abstract: A cheese base (cheese dip) composition has a low total solids content, a low cheese content, a low reducing sugar content and is stable to relatively high heat retort conditions.

Abstract: A cooking and holding food preparation unit is disclosed having one or more food receiving compartments each including a door and a gasket for hermetically sealing the compartment when the door is closed. An open-topped tray for holding water is located near the bottom of the compartment and has therebeneath electrical heating strips for heating water in the tray. A thermostat is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump selectively reduces the air pressure within the compartment while a vacuum release valve selectively couples the compartment to the exterior atmosphere. There is a timer for measuring elapsed time after cooking is begun which functions to open the vacuum release valve upon the expiration of an operator determined time interval.

Abstract: Sealed, deformable, air-containing packages or pouches are subject to heat sterilization in a sealable processing vessel. The shape and integrity of the sealed deformable packages is maintained through precise temperature and pressure control. The improved process includes a method for calculating the partial saturated volatile material vapor pressures during the "come-up", "processing", and "come-down" phases. The partial saturated volatile material vapor pressure used during the "come-up" and "processing" phases is calculated at the highest temperature of the contents of the package. The partial saturated volatile material vapor pressure used during the "come-down" phase is calculated at the lowest temperature of the package. The present invention discloses an improved process for controlling the pressure inside retort equipment when sterilizing food in deformable plastic packages with film-type lids and any volume of headspace.

Abstract: A process and apparatus for the commercial sterilization of thin-walled, high-profile plastic containers, which are hermetically sealed with an easy-peel aluminum foil/plastic-coated lid stock material. The apparatus is a rack of molds, each mold having a recessed groove to support the lip of the plastic container and a mold lid having a rigid portion covering the lid and a resilient portion inside the rigid portion to permit the lid of the plastic container to expand in a controlled manner during sterilization. The rigid portion of the mold lid can be angled to fit the contour of the expanded container lid.

Abstract: A food product preparation process wherein the food product is cold blended in a large kettle. The blended food product is filled from the large kettle into a plurality of containers and the filled containers sealed. The sealed containers and their food products are preheated in a preheat vessel. The preheated containers are then passed through a hydrostatic sterilizer, thereby sterilizing the food products in them.

Abstract: As a continuous length of plastic film is supplied from a roll, a first type of fish meat paste is continuously applied onto the film so as to form thereon a continuous stripe of the first type of fish meat paste, on which a second type of fish meat paste is continuously applied with a certain pressure so that the two types of fish meat paste, one of which is colored red while the other is uncolored, are intermingled to form on the plastic film a membrane closely resembling the membrane covering real crab leg meat. A core comprising a bundle of fibers made of coagulated fish meat paste is placed on the membrane and wrapped therein by means of the plastic film. Heating coagulates the membrane thereby to form the membrane and the core wrapped therein into an integral body closely resembling real crab leg meat in appearance and texture.