Abstract: A semiconductor manufacturing system performs etching, ashing and CVD to form a thin film, using a gas plasma. An apparatus for treatment under a reduced pressure has two treatment chambers (23), a first load-lock chamber (21) connected to the treatment chambers, and second load-lock chambers (22) connected to the first load-lock chamber, the first and second load-lock chambers being set at the same pressure, wherein a disc (19) is disposed in the first load-lock chamber, the disc having a central shaft with four stage units (30) fixed thereto, the stage units permitting substrates to be rested thereon, and by a vertical movement and a rotative conveyance motion such as 180.degree. rotation of the disc there are formed the treatment chambers and the second load-lock chambers simultaneously with the conveyance of the substrates.

Abstract: A bag for storing and dispensing a food product (e.g., a microwavable popcorn bag, potato chip bag, etc.) includes an improved product access opening. In particular, the bag comprises at least a first gusset on some surface of the bag, the gusset comprising at least two gusset panels and a product access opening ("gusset opening") between the two panels. The gusset opening may be sealed by a number of different methods and mechanisms, e.g., an adhesive, a pull-tab, a perforation, or any other suitable seal which keeps the bag sealed and, further, allows a user easily to unseal the opening to access the food product inside the bag. The gusset opening may be incorporated into many types of food bags, including both microwavable and non-microwavable food bags. If the gusset opening is incorporated into a microwavable food bag (e.g., a popcorn bag), the bag expands in a microwave during cooking and causes the gusset to unfold.

Abstract: A plush candy pop holding device which is made of a soft, squeezable housing that can be made either solid or hollow, as long as the exterior layer is somewhat pliable providing a pleasing touch to the holder. The upper end of the main housing has an aperture which has an expandable sleeve for receiving the candy stick to fit securely therein. The candy stick holder is of an expandable size to accommodate most single lollipops on the market today. The entire holding device is supported by a base which allows the product to stand in an upright fashion. The plush pop can be made with a washable surface. The housing could be made to accommodate a variety of body styles such as balls, heads, animal shapes, etc. to provide a pleasant look and feel for the entertainment of children of all ages.

Abstract: A crisp, approximately circular wafer product is provided whereby the two surfaces of the wafer each have a pattern formed by ridges, the first surface having a pattern comprising at least two grid patterns superimposed on each other, one grid being at an angle of approximately 45.degree. to the other, the second surface having a single grid pattern, the pattern being at 45.degree. to the lower grid on the first surface.

Abstract: A Kimchi mix composition having a spice mix, vitamin C at an organic acid. The vitamin continue is either ascorbic acid, calcium ascorbic or sodium ascorbic. The organic acid is either malic acid, citric acid, fumaric acid, stannic acid, succinic acid or mixtures thereof. The vitamin C and the organic acid are present at an amount of 0.5-30% by weight and 0.5-5% by weight, respectively, based on the total weight of the spice mix. The spice mix can include salt, pepper powder, onion powder, garlic powder, mustard powder, paprika powder, kelp powder, ginger powder, seaweed powder, apple powder, fish powder, monosodium glutamate, sesame powder, or mixtures thereof.

Abstract: Shaped bodies of dough are expanded under reduced pressure and then subsequently baked under heat, or are baked under heat while being expanded under reduced pressure. There is no substantial final fermentation.

Abstract: An assembly for connection to the drain of a cooking appliance which diverts low volume flow effluent from the drain is disclosed. The assembly includes a pipe defining a main flow channel. An auxiliary exit port is connected to said pipe in such a way that the low volume flow will be diverted from the pipe into said auxiliary exit port. A hot water entry pipe port is also connected to said pipe and is in connection with a hot water source which provides a flow of hot water into said pipe. Additionally, a solenoid valve regulates the flow of hot water into said pipe.

Abstract: This invention is a method of preventing freezer burn on frozen foods over an extended period of time. This is accomplished by providing a triple seal to prevent the ingress of ambient air through the seals into the interior of the storage bag which causes freezer burn. This is accomplished by providing an outer liquid impervious interlocking reclosable seal and a second liquid impervious interlocking reclosable inner seal adjacent and parallel to the outer seal. When food is placed in the storage bag, the inner seal is closed, water is put in the mouth of the storage bag above the sealed inner seal and below the open outer seal. The outer seal is then closed forming a triple seal closure that completely eliminates any possibility of ambient air entering into the interior of the storage bag.

Abstract: A system and method are provided for automatically and continuously producing chewing gum and/or chewing gum base. A system controller receives inputs of parameters necessary for production. Ingredients are automatically and continuously fed and mixed to form a desired end product. During production of chewing gum, the gum is automatically and continuously discharged from the mixer and can be automatically dusted, rolled, scored and wrapped. The system is continuously monitored with appropriate sensing devices. Signals indicative of the sensed conditions are sent to the controller, and the system automatically adjusts to produce a consistent end product. An alarm is activated upon sensing of a predetermined condition.

Abstract: A baked reduced fat battered and breaded vegetable product is described which is based on a dried or dehydrated vegetable substrate which is coated with a fat and oil free batter as a first inner layer which directly coats the dried or dehydrated vegetable and a breading mixture that is an outer layer on the fat and oil free batter. The drying profile is critical to obtaining an optimum texture and taste.

Abstract: A process for obtaining a frozen fish product comprises: treating frozen or non-frozen fish, which comprises molecules of myosin and molecules of actin, each molecule of myosin having a head region (6) and a tail region (8), such that the conformation of the head region of the molecule of myosin changes irreversibly and the conformation of the molecule of actin does not change completely and irreversibly; and storing the fish under freezing conditions. Suitable treatments for affecting the conformational change include application of pressure. The treated fish product has an increased resistance to frozen deterioration of texture.

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 process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life of the cut pineapple, maintaining the enhanced flavor. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored pineapple juice, which may be from a different season or different part of the same season. The juice is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19, or preferably in the range of about 16 to 23. The previously stored juice is from prior pineapple crops, varying from batch to batch in Brix/acid ratio, filtered and pasteurized, then frozen or maintained near freezing. The freshly cut fruit, preferably chilled to just above freezing, is immersed in the selected juice, which may be a blend of several batches, and is stored and shipped preferably close to freezing.

Abstract: A bone cap device for use over a meat cut having at least one exposed bone is provided. The meat cut is positionable inside a separate outer bag with the bone cap device cushioning the exposed bone from piercing the separate outer bag. The bone cap device comprises a first bone cap positionable over the first exposed bone. A second bone cap is positionable over the second exposed bone. A connection member connects the first bone cap to the second bone cap wherein the first bone cap and the second bone cap inhibits the first exposed bone and second exposed bone, respectively, from piercing the separate outer bag.

Abstract: Disclosed is a bag arrangement and packaging method for packaging bone-in cuts of meat using two bags to provide a double wall of film surrounding the cut of meat for bone puncture resistance. Both bags are bottom sealed bags formed of a heat shrink film, the inner bag has an interrupted bottom seal to provide an opening for venting air between the bags and the outer bag has a continuous bottom seal. The outer bag is longer than the inner bag so the outer bag can be closed without involving any portion of the inner bag in the closure. The bone-in cut of meat is inserted first into the first bag and then the first bag and its contents are inserted into the second bag, the bags are evacuated and then the outer bag is closed.

Abstract: A moist multi-colored food product is prepared by mixing meat and meat-by-product materials and cereal, fat and water ingredient materials to obtain a base mixture, pumping the base material mixture to an emulsifier device and supplying a coloring solution to the emulsifier device and emulsifying the base material mixture and coloring solution to obtain a colored material mixture emulsion, passing the colored emulsion to a distribution valve which is connected to a plurality of parallel piping lines connected in series to extruders to pass differing colored emulsions to the extruders for extrusion and deposit onto a conveyor for conveying through a steam oven, and to obtain the differently colored product, a first coloring solution is delivered to the emulsifier device for a time, the colored emulsion is passed to the distribution valve and to one piping line and one extruder in series and then after that time, a differently colored solution is delivered to the emulsifier device to obtain a differently colore

Abstract: A continuous manufacturing process for preparing cooked bacon includes the step of cooking slices of an uncured and unsmoked pork belly with cure ingredients applied on the slices to produce cooked bacon having the organoleptic properties of cooked conventionally cured and smoked bacon. An apparatus for continuously preparing cooked bacon includes a slicing device, a continuous cure ingredient application station and a continuous cooking station.

Abstract: A method and apparatus for coagulating a coextruded collagen gel on a sausage strand by removing residual brine from the strand after coagulation by passing the elongated sausage strand through an aperture of a flexible diaphragm having a diameter equal to that of the strand.

Abstract: A double compartment infusion packet has a drawstring (4) running through both compartments. The compartments are doubled over are joined together at opposite ends. The drawstring has an intermediate portion (6) retained at one end between the compartments and further portions (8) extending through the compartments to the other end where the ends of the drawstring are secured to a tag card (40). The tag card overlaps the sealing of the compartments at the other end and is secured there to the packet material. A line of weakening (42) allows the tag card to be detached to draw out the further portions of the drawstring to contract the packet and squeeze out excess moisture after infusion.

Abstract: The invention concerns an agent for enhancing the keeping quality of bodies of slaughtered animals, parts of bodies of slaughtered animals, and hamburger patties, a process for the use thereof, and bodies of slaughtered animals, parts of bodies of slaughtered animals, and hamburger patties which are preserved according to the process.