Abstract: A method for cooking and curing a food item comprises; sealing the food item in a plastic bag with a flavoring sheet, and applying pressure and heat on that food item. The step of applying pressure and heat includes controlling a pressure according to a pressure setting corresponding to a nature of the flavoring sheet, or to the ingredients in the flavoring sheet or to both. These pressure settings are also related to a nature of the food item, and/or to the cooking temperature. The sous-vide cooking appliance used for carrying that method comprises an inflatable membrane mounted against the heating surface for covering the heating surface and the food item. An air pump and pressure regulator are used to precisely adjust the pressure-temperature relation and the function of that relation during cooking, for promoting a flavor transfer between a flavoring sheet and the albumins of the meat being cooked.

Abstract: A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum.

Abstract: A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum.

Abstract: A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum.

Abstract: A method and an installation are provided for preserving desired seasoning flavor profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum.

Abstract: A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum.

Abstract: A packaging material for packaging a selected fluid-containing fresh food item for providing simultaneous curing or marinating of such food item and storage of the same at normal refrigeration temperatures. A packaging material comprises a substrate suitable for contact with food and a food treatment layer comprises a predetermined amount of edible adhesive applied to a food contacting surface of the substrate and a curing or marinating agent mixed in, retained and calibrated by the adhesive. The adhesive is capable of dissolving in fluid from the food at a temperature in the range of −3° C. to −4° C. The amount of curing or marinating agent retained by the predetermined amount of adhesive is that which is required to substantially cure or marinate the selected food item. The amount of the adhesive is determined by the amount of curing or marinating agent required to be retained by it.

Abstract: A method and packaging material for packaging a selected fluid-containing fresh food item for providing simultaneous curing or marinating of such food item and storage of the same at normal refrigeration temperatures. A fresh food item is wrapped in a packaging material comprising a substrate suitable for contact with food and a food treatment layer comprising a predetermined amount of edible adhesive applied to a food contacting surface of the substrate and a curing or marinating agent mixed in, retained and calibrated by the adhesive. The adhesive is capable of dissolving in fluid from the food at a temperature in the range of −3° C. to +4° C. The amount of curing or marinating agent retained by the predetermined amount of adhesive is that which is required to substantially cure or marinate the selected food item. The amount of the adhesive is determined by the amount of curing or marinating agent required to be retained by it.

Abstract: The mirror support arrangement of the invention takes up force components in the azimuthal axis of the primary mirror of a telescope as well as moments about the mirror axis at the location where they are developed. Although forces of this kind cannot occur in earthbound telescopes, a rapid rotation about several axes can generate such moments especially when the mirror is driven in a mount having three orthogonal drive axes. A hydraulic lateral support acts at several points on the rear side of the mirror. This support is realized in the form of a V-support. The lateral V-support can take up all lateral forces within the V-angle.