Abstract: A method of applying and distributing a charge of a particulate edible material onto a top surface of a substrate made of an edible dough product includes the steps of: (1) providing a charge of particulate edible material from an overhead hopper; (2) delivering the charge onto a movable vibrational surface having an area exceeding the area of the substrate, the surface being positioned above and in registration with the substrate; (3) keeping the charge on the vibrational surface within a specific area corresponding to the area of the substrate by the use of an encircling guide defining the specific area and having a lower end with a flexible skirt for contacting and sealing against the vibrational surface; (4) vibrating the vibrational surface for causing the charge received on the vibrational surface and kept within the specific area to be evenly and randomly distributed within the specific area; and (5) transferring the charge from the vibrational surface onto the substrate by moving the vibrational surfa

Abstract: The present invention relates to a method of processing fish in a food processing unit (72), which method comprises the following steps: thawing (44, 62) during a thawing period by ejecting steam and water within the food processing unit (72) while continuously re-circulating air, cooking (46, 64) during a cooking period by firstly discontinuing ejecting water while continuing ejecting steam into the food processing unit, and secondly re-circulating air to maintain the ambient temperature at a predetermined temperature, cooling (48, 66) during a cooling period by discontinuing ejecting steam while ejecting water and continuously re-circulating exterior air communicated to the food processing unit (72). The food processing unit (72) is calibrated for determining the duration of the thawing, cooking, and cooling periods by using a temperature sensitive device to measure a core temperature of the fish and to establish the duration of the three periods according to the core temperature.

Abstract: An apparatus for beheading fish comprises a supporting plate 10, a cover plate 12, and a fluid bag 13 with a fluid inlet 14. The apparatus is open at both ends, and the fish is placed with the head free. Fluid under pressure is thereafter introduced through the inlet 14 into the fluid bag 13 which is thereby inflated to the shape as shown. As the bag is resilient, but is confined between the fish and the supporting plate 10 and the cover plate 12, respectively, the fish will thereby be seized between the bag and the supporting plate. An extremely effective and firm mechanical seizure of the fish is thereby achieved, even under moist, slimy or slippery conditions likely to prevail where fish are being processed. When the fish is seized by an appropriate pressure in the fluid bag 13, it is held so firmly that the head can be torn off.