Abstract: A process of forming a browning composition for application to a surface of a food prior to exposure to microwave radiation is disclosed. The process includes the step of forming a solution comprising water, a reducing sugar and a proteinaceous substance, the ratio of reducing sugar to proteinaceous substance being effective to produce browning when applied to a surface of the food and when exposed to microwave radiation. The process also includes the step of prereacting the solution to a point prior to substantial coloration, before applying the solution to the food. A food product formed according to the above-described process is also disclosed.

Abstract: A slicing/shaving method includes the steps providing a slicing/shaving edge of a generally arcuate configuration, rotating the slicing/shaving edge along a circular path of travel with the slicing/shaving edge disposed at an angle other than parallel thereto, and guiding a food product along a food product feed path disposed generally transversely to the slicing/shaving edge whereby continuous rotation of the slicing/shaving edge along the circular path effects continuous slicing/shaving of the fed food product.