Abstract: A manifold assembly for feeding dough through a plurality of dies simultaneously under substantially equal pressure, includes a longitudinally-extending manifold having an inlet end for receiving dough under pressure, an outlet end defining a plurality of extruder dies, and a top, a bottom and sides connecting the inlet and outlet ends. A chevron-shaped dough guide intermediate the inlet and outlet ends distributes the dough to the sides thereof, the guide being configured and dimensioned to distribute the dough to the dies simultaneously under substantially equal pressure. Preferably, the manifold top is concave, and the guide does not extend to the concave top, so some of the dough can pass between the guide and the concave top.

Abstract: A susceptor for use in the microwave cooking of food, includes a first plastic film, a second plastic film, and a semi-liquid lossy material disposed intermediate the first and second films. The lossy material includes glycerine, sucrose ester, and chloride salt, 25 grams of the lossy material in a 50 ml. glass beaker being heatable to at least 200.degree. C. within 40 seconds by 900 watts of microwave energy in a 1.1 cu. ft. oven. Preferably a layer of paper is sandwiched between the first and second films, the lossy material being absorbed on the paper layer. The susceptor is preferably biodegradable and edible. A method of microwave cooking includes the steps of providing an assembly of such a susceptor and the food to be microwave cooked, cooking the food in intimate contact with the susceptor in a microwave oven, and separating the microwave cooked food from the susceptor.

Abstract: In a process for preparing a coated microwaveable meat which will be juicy and tender after microwave cooking, the meat is intimately contacted with an aqueous solution having a pH of 5.0-9.0 and a cation normality ratio of Na.sup.+ /K.sup.+ /Ca.sup.++ of 2-10/1-6/1-4, the contact continuing until the water gain in the meat is at least 8% of the initial weight of the meat. Thereafter a dry, powdery coating agent, including starch, protein and optional flavoring, is applied to the meat. During subsequent microwave cooking of the meat, the coating agent forms a starch-and-protein crosslinked continuous skin-like film which controls the heating rate and the microwave penetration depth so that microwave energy absorption is at least initially higher at the film than in the interior of the meat.

Abstract: A fry-like microwave cooking process for producing food with a crisp exterior and a soft, tender interior includes the steps of applying an edible hydrophilic lossy susceptor to at least a portion of the surface of the food bearing a moisture-retardant edible barrier layer, and microwave cooking the susceptor-bearing food to provide a crisp exterior and a soft, tender interior for the food. The barrier layer is a natural skin, a dough layer or a film formed of a plasticized material selected from the group consisting of methylcellulose, carrageenan and combinations thereof. The susceptor includes glycerine, sucrose ester, and chloride salt. The susceptor is characterized by the property that 25 grams of the susceptor in a 50 ml. glass beaker is heatable to 200.degree. C. in less than 40 seconds by 900 watts of microwave energy in a 1.1 cu. ft. oven. Preferably the process further browns and crisps the food exterior through a Maillard reaction at a temperature of at least 135.degree. C.

Abstract: A process for continuously manufacturing a farinaceous product similar to bread crumbs in texture, shape and taste properties, without fermenting, proofing, loafing, or resting the dough, including the steps of continuously mixing a dry composition including flour, chemical leavening, and minor amounts of a dough conditioner, miscellaneous ingredients, and optionally dry yeast with a brew including water, hydrogenated vegetable oil and optionally hydrated yeast to form a dough. The dough is fed through rollers to form a dough sheet, and the dough sheet is baked in a continuous oven to develop an open cellular structure therein during baking. Finally, the baked dough sheet is comminuted into crumbs by grinding and drying the same.

Abstract: A process for preparing a fried pie in the nature of a microwavable, pre-fried, batter-coated, dough-enrobed foodstuff and the foodstuff produced thereby. In the process, a foodstuff enrobed with dough is provided, as is an aqueous batter slurry formed by mixing an effective amount of water with a farinaceous based batter mix comprising a farinaceous material selected from the group consisting of starch, flour and mixtures thereof. The batter slurry is applied to the dough of the dough-enrobed foodstuff to coat the same, and the batter-coated dough-enrobed foodstuff is partially cooked in hot fat or cooking oil to pre-fry the same. The fried product is characterized by an acceptable level of crispness after freezing, prolonged freezer storage, and finally microwave cooking.

Abstract: Apparatus for producing novel three dimensional shaped frozen confection products on a stick. A molded slug of frozen confection having a generic shape is converted into a three dimensional frozen confection having any desired shape including shapes having variable cross-sections and undercut portions. The desired final shape is formed by the application of pressure to the slug, without significant melting of the slug, using a split mold which defines the final three dimensional shape by controlling the temperature of the slug and the relative size and shape of the slug and mold cavity.

Abstract: A high-speed forming apparatus for rapidly forming a plurality of food products from a food product mixture or slurry discharged from a nozzle orifice wherein said food products attain a desired shape, e.g., a section of a right cylinder. The device is mountable on the nozzle of a food product forming apparatus and enables a liquid substance to be uniformly directed against each of radially inner and radially outer forming surfaces to envelop them and to aid in the release of the formed food products from the apparatus.

Abstract: Process and apparatus are provided for rapidly stabilizing a food product. The stabilization may take the form of either fixing or glueing a coating to the food product, treating the surface thereof to impart a particularly desired property such as rigidity or shape retention to the end product after further treatment thereof, cooking the entire product or a combination thereof. The product to be treated is moved through one or more processing chambers wherein it is contacted only by superheated steam, air having been excluded from the chambers. Saturated steam is supplied in a non-superheated condition at atmospheric pressure and remains substantially at atmospheric pressure throughout its movement through the apparatus. The steam is superheated within the chambers by the use of heating elements located within the chambers. By supplying the chambers with more steam than is sorbed by the food product during its treatment, air is effectively excluded from the chambers.

Abstract: An extractor bar assembly for use in a frozen stick-mounted confection forming machine, adapted to remove the frozen stick-mounted confection products from their associated molds by engaging each stick in a substantially vertical direction using a cam locking mechanism. The cam locking mechanism is comprised of a plurality of tubular segments flotably mounted on a support rod which in turn is movably mounted within a V-shaped trough forming the body portion of the extractor bar assembly. The individual sticks enter through an opening provided along the bottom of the V-shaped trough and are held within the extractor bar by a cam locking mechanism. To release the individual sticks from the extractor bar, a release mechanism is provided with enters the trough through an aperture located on the bottom edge of the extractor bar and displaces the cam locking mechanism in an upward direction.

Abstract: A microwave oven is disclosed which is especially useful for rapidly reconstituting frozen food products. The oven includes a microwave cavity having a bottom hatch which is movable between an open position at which food to be heated or cooked can be loaded onto the hatch from outside the oven, and a closed position whereat the food is disposed within the cavity for heating or cooking by electromagnetic energy. The hatch can be manually closed and, after a preset cooking time, automatically opened by gravity. Also disclosed is a heat shield assembly mounted for movement relative to the bottom of the cavity, so that when the hatch is in its open position and electric (IR) heat is provided to supplement microwave heating in the cavity, the assembly covers the bottom of the cavity to prevent heat from radiating below the cavity when the food is supported on or removed from the movable hatch.

Abstract: Yeast-raised dough products containing 0-60% hard flour, 0-100% bleached soft wheat flour, from 0-70% bleached clear flour and, based on total amount of bleached soft wheat flour and bleached clear flour, from 0.20-1.00 part of sodium calcium alginate per 100 parts of bleached soft wheat flour and/or bleached clear flour.

Abstract: A forming device for providing a substantially cylindrical side wall on the exteriors of each one of successive food product mixtures or slurries discharged from a nozzle orifice in a food product apparatus. The device is mountable on the nozzle and enables a liquid substance to be uniformly directed against each of the formed slurries to envelop them and to aid their release from the nozzle.

Abstract: A microwave oven is disclosed which is especially useful for rapidly reconstituting frozen food products. The oven includes a microwave cavity having a bottom hatch which is movable between an open position at which food to be heated or cooked can be loaded onto the hatch from outside the oven, and a closed position whereat the food is disposed within the cavity for heating or cooking by electromagnetic energy. The hatch can be manually closed and, after a preset cooking time, automatically opened by gravity. Also disclosed is a heat shield assembly mounted for movement relative to the bottom of the cavity, so that when the hatch is in its open position and electric (IR) heat is provided to supplement microwave heating in the cavity, the assembly covers the bottom of the cavity to prevent heat from radiating below the cavity when the food is supported on or removed from the movable hatch.

Abstract: A machine is provided for practicing the method of forming a comestible in one of a variety of shapes from a foodstuff slurry. The slurry includes a gel-forming material and is supplied in predetermined amounts to a cavity which has been washed with a combination release and gellation agent. Apparatus is provided for contacting the exposed surface of the slurry in the cavity with a gellation agent to gel the gel-forming material at the outer surface of the formed product. Further apparatus is provided for transporting the cavity filled with the foodstuff to a product removal station. Punch apparatus is aligned with the cavity at the product removal station and is actuated to extend into and extrude the product from the cavity onto a conveyor belt to be removed for further processing.

Abstract: An apparatus is provided for forming a plastic food material into bodies having an arcuate top and a flat bottom. The apparatus includes a cylindrical nozzle body for receiving the food material from a pressurized source. In the periphery of the nozzle body is included a food material forming orifice having a plane lower bounding surface contiguous thereto which lies within the nozzle body in a plane inclined downward towards the exterior of the nozzle body. A cutter sleeve is mounted on the nozzle body and moved relative to it to selectively cover and uncover the orifice. The apparatus imparts a curved contour to the top of the pressurized food material escaping from the orifice, while the inclined plane lower bounding surface imparts a flat bottom to the material.

Abstract: A food processing plant includes a blast freezing chamber through which food products are continuously conveyed having food product entry and exit ports and an air balancing system associated with the food product entry and exit ports to reduce substantially the flow of warm humid air into the blast freezing chamber and reduce substantially the flow of refrigerated air out of the chamber.

Abstract: A system for improving the uniformity of distribution of microwave power in a microwave cavity, includes a magnetron, a wave guide extending between the magnetron and the interior of the microwave cavity for coupling microwave power into the microwave cavity and drive means operative coupled to the wave guide to vary the direction in which microwave power is introduced into the cavity.

Abstract: An apparatus for repeatably forming shaped dough bodies having a filling. A generally cylindrical filling forming mechanism, in communication with a pressurized source of filling material, is contained within and is surrounded by a generally cylindrical dough forming mechanism in communication with a pressurized source of dough. The filling forming mechanism includes an inner chamber which receives the filling material, means defining a filling material transporting channel extending around the circumference of the filling forming mechanism which channel can be selectively opened to permit the filling material to flow out of it, and a generally cylindrical shell member which is mounted to obstruct the filling material transporting channel and which includes a plurality of shaped filling forming orifices in its periphery. The dough forming mechanism has dough forming orifices in its periphery which are aligned with corresponding filling forming orifices in the shell member of the filling forming mechanism.

Abstract: An extruder for simultaneously forming a plurality of clam strip shapes from a single source of extrudable material including particles of clams therein. The extruder includes a nozzle body which terminates in a nozzle opening and a forming member in operative relation thereto for use in forming the extruder product. A divider member within the nozzle body divides the nozzle opening into a plurality of nozzle openings and also divides the forming member into a plurality of forming members.The divider member extends upstream within the nozzle body to an upstream end which is maintained free of clam particles by virtue of a deflecting member which is mounted on the upstream end thereof. The upstream end of the deflecting member presents a downstream convex surface to the extrudable material and thereby prevents accumulation of the clam particles on the upstream end of the divider.