Abstract: A method for processing a food product includes in sequence providing ingredients to the food product; reducing a temperature of a surface of the food product for providing a crust at the surface to retain the ingredients in the food product and adapt the food product for retaining deformation to a select shape; and pressing the food product in to the select shape, wherein the shape of the food product and the ingredients in the food product are retained for subsequent processing.

Abstract: A system and method are provided for processing a food product by reducing a temperature of the food product to retain ingredients within the food product and adapt the food product for retaining deformation to a select shape; and pressing the food product to the select shape, wherein the shape of the food product and the ingredients therein are retained for subsequent processing.

Abstract: A vacuum activated device for holding a human immobile. The device includes a rigid frame of a three dimensional shape large enough to surround a human torso and a bag comprised of a flexible, air impermeable material enclosing the frame. A closure on the bag is necessary to allow an occupant to enter or be placed within it. When air is evacuated through a hole in the bag its surface will collapse around the frame and the occupant's body. The rigidity of the frame in combination with the pressure applied to the occupant by the surface of the bag will impede further movement by the occupant. A means to allow the occupant access to breathable air will be provided.