Abstract: A device for preventing the complete evaporation of boiling food within a cooking pan is provided including a housing releasably connected to a pan. Further provided is an indicator mechanism situated on the housing and adapted to provide an indication upon the receipt of power. Associated therewith is a detection mechanism situated on the housing for supplying the indicator mechanism with power upon the detection of an absence of liquid within the pan.

Abstract: In a method of forming a frozen food product, the temperature of a fluid food product is lowered so that the product is plastic. A mould is pressed against the food product to cause at least a portion of the product to take up the shape of the mould. The mould is at a sufficiently low temperature when it is pressed against the product such that the product retains its moulded shape and such that the product is readily releasable from the mould. This allows frozen confectionery products such as ice cream to be successfully moulded.

Abstract: A method for producing a fully-cooked, semi-moist, shelf stable meat product by: mixing common ingredients that act as antimicrobials or bacteria growth suppressors with raw meat, choosing other ingredients to add to the mixture for controlling end-product water activity, cooking the resulting mixture at temperatures which produce pasteurization, and controlling end-product package atmosphere. The method of preparation comprises admixing meat (any species of suitable animal protein) with vegetable particulates, flours, isolates, concentrates, or other extendable protein sources. The resulting mid-process product is then mixed with water replacing compounds, or humectants, such as sugar, salt, flavors, colors, preservatives. The raw product mixture is then moved to a scraped-surface heat exchanger for pasteurization. The method is complete after cooling the product to ambient temperature and packaging under anaerobic vacuum using a moisture/microbe impermeable barrier.

Abstract: A process and apparatus for preparing diced or sliced pepperoni includes the steps of preparing the pepperoni meat mixture by grinding and mixing to specification. The blended sausage is extruded into sheet form for fermentation and cooking, following which the cooled meat mixture is chilled to 35.degree. F. or lower and sliced or sliced and diced. The product is thereafter conveyed to a spiral dryer where it is exposed to relatively warm (about 50.degree. F. to 120.degree. F.) air at an initial relative humidity of 30% or less under turbulent air flow. The dried pepperoni is conveyed to a chiller or freezer. The pepperoni has desirable flow characteristics when compared to product made using known pepperoni manufacturing processes.

Abstract: The invention provides a press for bread products which includes two horizontally opposed, inclined press blocks which contain electromagnets with a trapezoidal pendulum block is pivotally mounted between the press blocks. The pendulum includes two large permanent magnets. The polarity of the electromagnets is switched in a manner to force the pendulum to swing from contact with one press block to the other. A dough ball distribution system is also provided which distributes dough balls to interstitial positions between the pendulum and the press blocks, so that when the polarity of the electromagnets is switched, the pendulum press block presses the dough ball into a tortilla. A heating system is provided to heat the press blocks and pendulum block to partially cook the tortilla and aid in removing the pressed blocks after it is pressed.

Abstract: A preservation device for preserving a partially eaten portion of a fruit or vegetable having a skin and at least one exposed surface includes a pair of arms. Each arm extends in a longitudinal direction and has a distal portion and a proximal portion. The arms are pivotally connected to each other for movement of the distal portion between an open position for engaging the at least one exposed surface of the partially eaten fruit or vegetable portion and a closed position where the at least one exposed surface of the partially eaten fruit or vegetable portion is engaged with the preservation device. A flat plate is carried by the arm in the distal portion of the arm. The flat plate extends generally perpendicular to the longitudinal direction of the arm and is adapted to engage the exposed surface of the fruit or vegetable for preservation purposes.

Abstract: A method and apparatus for efficiently making grill marks on both sides of a plurality of food products while simultaneously cooking the plurality of food products. The food products may include hamburgers, chicken breast, soy products, etc. A continuous grilling belt transports products along a path of conveyance in which heat, speed, and other variables are controlled. The product is automatically turned over during the conveyance period. The food product may be produced in industrial quantities.

Abstract: A compartmentalized food and beverage package is disclosed which is sufficiently rigid to withstand typical loads occasioned by conventional shipping, yet minimizes materials and is highly functional. The present container is also capable of being stood upright on an edge thereof for consumer impact. These advantages are provided by a container comprising a generally rectangular tray having flanges defining recessed food receiving compartments. At least one of the compartments being of sufficient size to accommodate a beverage wherein the weight of the beverage permits the container to be stood upright on a base defined by the beverage compartment and the lower edge of the tray.

Abstract: An apparatus and method for making pizza includes a housing and a plurality of canisters containing fresh dough stored in the housing. A cutting blade is disposed in the housing and is moveable between an upper limit position and a lower limit position to cut a slice of dough from one of the plurality of canisters. A press plate is disposed in the housing and receives the slice of dough. The press plate includes a first plate and a second plate that selectively move into engagement with each other to define an internal chamber therebetween to press flat and preheat the slice of dough. A rotary index table station is disposed in the housing and includes a plurality of plates, with each of the plates being rotatable about a central axis of the rotary index table station. Preheated pizza crust is deposited on the plates. Each of the plates is then moveable between an innermost radial position and an outermost radial position.

Abstract: A cask for storing alcoholic beverage is made of a pre-treated wooden material, such as oak wood, wherein the method of pre-treatment includes soaking the wood in a salt solution and heating or toasting the wood thereafter to produce a color change in the wood. Is has been found that impregnating the wood with salt extracts is beneficial in respect of flavoring and coloring the alcoholic beverage.

Abstract: An edible food container has a hollow body having an interior wall and an exterior wall and having a generally flat bottom portion and an open top. The body has a concave curve side opposite to the convex side and has at least one elongated groove on the interior wall extending from adjacent the bottom portion to the body open top so that an edible container can be filled with a fluid material for later freezing and a plurality of containers can be nested together for dispensing from a vending machine. A method of making a frozen edible product includes selecting the edible container apparatus, filling the selected container with an edible fluid while allowing air to escape through the groove on the interior wall of the container, and freezing the edible fluid material in the edible container to provide an edible frozen product, such as ice cream and the like, which can be nested for dispensing from a vending machine or the like.

Abstract: A process for preparing individually frozen pulses, particularly beans, comprising the steps of: soaking dried pulses in water; boiling the pulses in water; quickly surface-drying the pulses in hot forced air and flash freezing the dried pulses.

Abstract: A food storage and transportation device primarily including a container, a plurality of removable inserts, and a lid is described. The inner surface of the container has a plurality of groove and shelf assemblies. The removable inserts have a plurality of tabs extending radially outward, a set of handles, and a plurality of openings for receiving a plurality of cupcakes. In operation, the cupcakes are placed into the respective openings with the base of the cupcakes extending through the opening, whereas the top of the cupcake is retained above a top surface of the removable insert. The removable inserts and cupcakes are then loaded into the container. At no time does any cupcake come into contact with any other cupcakes. To remove the cupcakes, the removable insert is removed from the container and placed on a flat surface, whereupon the cupcakes are conveniently dislodged from their respective openings.

Abstract: A rotary broiler assembly includes a rotisserie structure rotatable about a fixed axis. The rotisserie structure has a holding device radially spaced from the axis for holding a food item such as chicken thereon. When the rotisserie structure is rotated, the holding device revolves in an orbital fashion about the axis to define a path of orbital movement. A heat source is positioned within the path of orbital movement so that rotation of the rotisserie structure causes the food item to revolve about the heat source to thereby cook the food item.

Abstract: A candy or gum holding device including an elongated flexible cord. The candy or gum is of a gummy type which can be threaded onto the cord along its length. Near a lower end of the cord, the cord is flared slightly so that the candy or gum pieces will not fall off but can be pulled off over the flare. The upper end of the cord is provided with a head and the lower end of the cord is provided with a tail section. The head is provided with an aperture which receives the end of the tail section in order to form a bracelet or anklet after the candy has been consumed.

Abstract: A food package including a tray and a sleeve surrounding the tray. The tray includes a base defining an opening and a sidewall extending from the base which terminates in a free edge. The free edge defines a tray opening. The sleeve includes a top panel positioned adjacent the tray opening, a bottom panel positioned adjacent to the opening in the base and a side panel positioned adjacent to at least a portion of the sidewall.

Abstract: A frying apparatus is disclosed which is specifically designed for deep-frying turkeys or other similarly shaped food items. The frying apparatus has a central rod attached to a perforated plate that is used to support a turkey as it is lowered and removed into a large container of hot oil. The frying apparatus also includes a grab hook that releasably couples to the central rod and allows a user to avoid burns from hot oil exposure when removing or inserting the turkey.

Abstract: A food package including a tray and a sleeve surrounding the tray where the tray includes a rigid cover member secured thereto. The rigid cover member includes a first top surface and a second top surface elevated above the first top surface. The sleeve includes a front panel having an opening formed therein. The front panel of the sleeve is disposed adjacent the first top surface of the rigid cover member and the second top surface is received in the opening formed in the front panel so as to effectively retain the tray within the sleeve.

Abstract: Disclosed is a method of removing ink from xerographically printed paper. The method comprises pulping said printed paper in an aqueous slurry at a non-acidic pH to a consistency of about 8% or less. Next, added to the pulp slurry is a sufficient amount of long chain alcohol, the long chain alcohol having a melting point above room temperature, for a time sufficient with heating at a temperature sufficient, whereby an agglomeration of long chain alcohol and ink particles is formed. Next, the heating is stopped whereby the agglomeration solidifies into particles that settle to the bottom of the pulp slurry. Then, the agglomeration of solidified particles is removed from the pulp slurry thereby leaving a remaining slurry of deinked paper fiber and water. Optionally, the remaining slurry is subjected to flotation to remove substantially any remaining minute ink left particles behind after the agglomeration.

Abstract: Disclosed are (1) a DNA containing a DNA segment coding for PACAP38; (2) a precursor protein of PACAP38; (3) a transformant containing a DNA having a DNA segment coding for PACAP38; (4) a method of preparing mature PACAP38 comprising cultivating the transformant described in the above (3), producing and accumulating a protein in a culture, and collecting the resulting protein; and (5) a method for preparing the above polypeptide comprising condensing a partial amino acid or a peptide which can constitute the mature PACAP38, with a residual portion, and removing a protective group if a product has the protective group. The DNA is applied to experimental animals to understand their brain functions, which serves to elucidate human brain functions. PACAP38 provides information about growth and maintenance of rat and human brain nerves, and can also be utilized as therapeutic agents for various neuropathy.