Abstract: The rate of color development in fish flesh is dramatically accelerated by injecting the fish flesh with a first aqueous solution of the dye, lecithin with which to emulsify the fatty oils of the fish flesh, and a food grade salt; and then ageing the injected fish flesh by soaking it in a second solution of the dye and the salt, with the salt being dissolved in the second solution in such a lower concentration, relative to the concentration of the salt in the first solution, to generate an osmotic pressure differential between the respective first and second solutions, which will diffuse the dye throughout the flesh and produce a substantially even hue therethroughout in about 20-28 hours.

Abstract: A process for packaging a product, particularly one with sharp protrusions, a composition for cushioning the sharp protrusions during packaging and a foamed material prepared therefore, the process including the steps of applying a foamed composition to the product to be packaged; and encasing the product in an outer package. The foamed material can be applied in liquid or semi-liquid form at a point-of-contact temperature less than about 130.degree. F. and solidifies substantially on contact. The foamed material is, preferably, applied selectively to cover the sharp protrusions and contains a chemical substrate containing a polymer having the general formula, a resin and a stabilizer. A suitable gas is encapsulated therein. The process, composition and foamed material have particular utility in the meat-packing industry.

Abstract: There is disclosed a body for a retortable plastic container having a sidewall and bottom wall integrally formed as a single piece. The bottom wall has a heel portion and a recessed center portion. The heel has a resting surface and an inside corner. The recessed center portion has an outside corner. The container has an outside surface. The container is made in accordance with equations relating to reforming pressure and low fill equilibrium pressure and may be fabricated utilizing a variety of manufacturing modes since the providing of acceptable container configurations is not based on relative wall thicknesses.

Abstract: The present invention includes a microwavable food product package that has a container with a metal foil tray. The tray has a base, upstanding side and end walls and an outwardly extending upper rim on the walls with the walls being inclined outwardly from the base. A lid made of a material that shields the metal foil tray from microwaves overlies the tray. The lid includes a top panel and side and end panels with a top panel being supported by the upper rim of the tray walls and the panels of the lid being bent downwardly and inwardly about score lines. The height of the panels correspond substantially to the height of the tray so that when the lid rests on the tray rim the lower edges of the panels shield the metal foil tray from microwaves when the package is in a microwave oven such that no arcing occurs.

Abstract: A new method for fresh, refrigerated mashed potatoes is disclosed. The method features overcooking potatoes until they do not gel after cooling, with later grinding, blending, pasteurizing, chilling, injecting with an inert gas, packaging and refrigerated storing. The blending, pasteurizing, chilling and injecting steps are performed in a closed system wherein the potato mixture is not exposed to the open atmosphere in order to minimize contamination and maximize shelf life.

Abstract: A strawberry rose comprised of a stalk portion and a head portion combined to appear to be a long-stemmed rose bud is disclosed. The stalk portion includes a rigid elongate skewer wrapped with a bark-colored paper strip and having a sharpened end. A sprig of artificial leaves protrudes from the stalk. The head portion includes a strawberry covered with a hardened meltable confection, which may have various edible enhancements adhered thereto. A plurality of such strawberry roses are bound into an arrangement along with artificial fern fronds and baby's breath, all wrapped loosely in tissue paper and fitted into a display box having a glassine window in its cover.

Abstract: A microwavable food product package comprises two separate parts: a bag in which the food is packaged, and an accessory which is placed over a face or wall of the bag. The accessory has a fully metalized surface with a pattern of metal free areas formed in the metallization. The pattern is formed to resemble the break-up or fretting of a continuous unbroken layer of metal when it is heated by microwave energy. The pattern may be formed as a plurality of rows of S's which criss-cross he accessory, or it may be a tight grid pattern of thin lines of unmetalized areas.

Abstract: A method of preparing a rosin baked potato by wrapping a whole potato in a wrapper formed from a rosin impregnated cellulosic substrate laminated to a flexible sheet and having perforations provided to allow steam to vent as the potato is baked in a heating apparatus.

Abstract: Retortable high panel strength plastic containers have a recessed circular center portion in the bottom wall of the container which facilitates the volumetric changes in the container during a sterilization process. Examples of containers having this feature are disclosed as well as the cross-sectional profile of the recessed circular center portions of the bottom walls of the containers.

Abstract: An all-purpose plastic shortening exhibiting a reduced concentration of saturates is disclosed. Said low-saturate shortening consists essentially of (a) about 10% to about 30% intermediate-melting fat; (b) about 5% to about 14% fully- or substantially-hydrogenated hardstock; (c) about 50% to about 84% unhydrogenated or partially-hydrogenated base oil; and (d) about 0.5% to about 10% of an emulsifier. Said intermediate-melting fat comprises from about 14% to about 35% C.sub.12 -C.sub.18 saturated fatty acids; at least about 8% C.sub.16 saturated fatty acids (by percentage of total fat); at least about 60% of all double bonds in the trans-configuration; at least about 40% solids (SFC) at 21.1.degree. C. (70.degree. F.); no more than about 5% C.sub.18:2 fatty acids; and has an iodine value of about 55 to about 75. Said hardstock contains at least about 33% C.sub.16 saturated fatty acids and has an iodine value of about 12 or less. Said base oil comprises no more than about 11% C.sub.12 -C.sub.

Abstract: A pizza dough shell container which makes up into a package having a plurality of similar containers supporting a single pizza dough shell in each container so that by forming a package of many containers the pizza dough shells are protected during transit to a place of sale and at the same time the shells are free to relax and undergo some shrinkage but are free to be removed from the containers to supply the demand.

Abstract: A method of dry etching a layer on a semiconductor silicon substrate wafer within a reactor comprises:positioning a wafer within the reactor;injecting gases to within the reactor to provide a gas mixture at a preselected pressure, the gas mixture comprising at least two noble gases of different molecular weights which are present within the reactor at a preselected ratio relative to one another, one of the noble gases being defined as the lighter noble gas, another being defined as the heavier noble gas; andapplying a preselected amount of electrical power to the reactor with the wafer therein for a preselected amount of time to selectively obtain a desired etch of the layer.

Abstract: A microwavable food product package comprises two separate parts: a container in which the food is packaged, and a sleeve which fits around the container. The sleeve includes selected areas upon which microwave interactive material (a metal layer) is printed. The sleeve is fitted over the food package such that the interactive material is in line with the food contained in the package. The metal layer, in line with the food, assists in the heating of the food.

Abstract: Disclosed is a novel method of treating nuts with a compressed carbon dioxide gas so as to make them oxidation-resistant. For carrying out the method, a device is used, which can contain a compressed carbon dioxide gas and which is equipped with (i) (a) door(s) or (a) gate(s) to put nuts into and take them out of itself, (ii) (a) heater(s) to heat nuts in itself, (iii) (a) chiller(s) to chill nuts in itself, and (iv) (a) valve(s) to introduce a carbon dioxide gas into itself and release the gas out of itself. Nuts as treated by the novel method with the illustrated device are to be satisfactorily oxidation-resistant when they are stored.

Abstract: A wrapper for preparing a rosin baked potato by wrapping a whole potato in a wrapper formed from a rosin impregnated absorbent cellulosic substrate laminated by rosin to a flexible sheet and allowing melted rosin to be retained around the potato as the potato is baked in a heating apparatus.

Abstract: A process for preparing an extract from ground, roasted coffee is described. A primary extract is prepared by exhaustive primary extraction with water or an aqueous solution in one or more extraction cells including one cell to which extraction liquid is supplied. A secondary extract is prepared by secondary extraction with water or an aqueous solution in one or more extraction cells including one cell from which secondary extract is drawn off. The process is conducted so that when the primary extraction cell to which the water or the aqueous solution is supplied has been exhaustively extracted, this cell is connected through to the secondary extraction as an extraction cell from which secondary extract is withdrawn, and the first quantity of extract from the cell connected through, which quantity corresponds approximately to the liquid contents of said cell, is supplied to the primary extraction as an extraction liquid.

Abstract: Thiosulfate in anhydrous form is added in minute quantities to beverages such as soft drinks, coffee and tea, or food mixes wherein tap water is added in quantities not greater than about two quarts and preferably not greater than about one quart, to neutralize or destroy chlorines or chloramines in the water, such neutralization or destruction taking place almost instantaneously and, in any event, in a length of time not greater than about twenty seconds or, for most beverages, not greater than about three seconds, depending upon the pH of the beverage or food. The thiosulfate may be added directly to the beverage or to the water by metering apparatus or may have been previously applied in metered quantities to filters for the beverages including tea bags or may be mixed with syrup, powder mix, instant coffees or teas, coffee grounds or tea leaves, or may be encapsulated with a food grade material which is readily dissolvable in water.

Abstract: A shelf stable package for shipping and popping corn in a microwave oven comprising, a bowl formed of microwaveable plastic, transparent to microwave energy with a conical bottom, a charge comprising corn kernels and a shortening, which is solid at room temperature, said kernels having a moisture content of at least about 11.5 percent by weight, and a plastic swirl cover layer, said plastic swirl being in the form of a plurality of folds disposed in a spiral arrangement being transparent to microwave energy, and being expansible in response to internal steam pressure generated by popping of said corn kernels. A microwave transparent paperboard shell covers at least a portion of said bowl. A metallized barrier layer can overlay said plastic swirl bonnet cover layer and in turn a paperboard outer cover overlaying said metallized barrier layer.

Abstract: An apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in the bottom of a cooking pan. The cooking pan also includes rounded depressions which alternate with the upraised crowns to serve as reservoirs for the collection of fat and other rendered meat juices. The clamping action between the grill and the pan flattens the meat product having a range of product weight to a uniform thickness while simultaneously assuring conductive heat transfer from the crowns to the meat. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle.

Abstract: A product produced by the process of forming an ice glazing within the canopy of broccoli florets to preserve the floret structure and reduce fines loss is disclosed. The process includes the steps of individually freezing the broccoli florets, and immersing the florets in water at a water temperature and for an amount of time sufficient to form an ice glazing within the structure of the floret. The floret is then refrozen. The product has a glazing which preserves the structure of the floret during processing and subsequently handling. A frozen broccoli floret having an ice glazing within the crevices of the floret is also disclosed.