Abstract: A method of manufacturing a dough sheet, comprising providing a batch of dough, introducing the batch of dough to a pair of rollers, processing the dough through the pair of rollers to produce the dough sheet, and outputting the dough sheet from the pair of rollers. The pair of rollers is configured to transform the dough into the dough sheet, wherein a surface of each of the rollers of the pair of rollers is a grooved surface having a plurality of predetermined grooves. The predetermined grooves can run in a same direction as a direction of rotation of the roller, and the grooved surface has a predetermined surface roughness formed by the predetermined grooves.

Abstract: Containment systems, containers, and methods can be comprised of first through fourth sidewalls; a bottom wall connected to the first through fourth sidewalls; and first through fourth lid flaps connected to respective first through fourth sidewalls via respective first through fourth hinges. A single sheet of paperboard can make up the sidewalls, the bottom wall, and the lid flaps. In a fully open configuration, the third lid flap can be folded at the third hinge such that a flap body thereof is adjacent to the third sidewall, the fourth lid flap can be folded at the fourth hinge such that a flap body thereof is adjacent to the fourth sidewall, and a flap wing of each of the third lid flap and the fourth lid flap can be under the bottom wall such that each of the flap wings is against the bottom wall and maintained under the bottom wall.

Abstract: Containment systems, containers, and methods can be comprised of first through fourth sidewalls; a bottom wall connected to the first through fourth sidewalls; and first through fourth lid flaps connected to respective first through fourth sidewalls via respective first through fourth hinges. A single sheet of paperboard can make up the sidewalls, the bottom wall, and the lid flaps. In a fully open configuration, the third lid flap can be folded at the third hinge such that a flap body thereof is adjacent to the third sidewall, the fourth lid flap can be folded at the fourth hinge such that a flap body thereof is adjacent to the fourth sidewall, and a flap wing of each of the third lid flap and the fourth lid flap can be under the bottom wall such that each of the flap wings is against the bottom wall and maintained under the bottom wall.

Abstract: By interposing a batter containing trehalose between a microwave-absorbing heat generator which generates heat with microwave energy and a noodle-strip food, a crisp texture and a freshly pan-fried flavor and aroma can be exhibited by the batter upon microwave cooking.

Abstract: By interposing a batter containing trehalose between a microwave-absorbing heat generator which generates heat with microwave energy and a noodle-strip food, a crisp texture and a freshly pan-fried flavor and aroma can be exhibited by the batter upon microwave cooking.

Abstract: A frozen dumpling is obtained by applying to a dumpling, a first layer of a batter, and a second layer of water or a seasoning solution, wherein the first layer is present in an amount of 5 to 30% by weight relative to the dumpling, and the second layer is present in an amount of 20 to 100% by weight relative to the dumpling, and then freezing the dumpling. Tray-packed frozen dumplings are obtained by placing the dumplings on a tray, and contacting the dumplings with a first layer of batter, and a second layer of water or a seasoning solution, and freezing the dumplings, wherein the first layer is present in an amount of 5 to 30% by weight relative to the dumpling, and the second layer is present in an amount of 20 to 100% by weight relative to the dumpling.

Abstract: A frozen dumpling is obtained by applying to a dumpling, a first layer of a batter, and a second layer of water or a seasoning solution, wherein the first layer is present in an amount of 5 to 30% by weight relative to the dumpling, and the second layer is present in an amount of 20 to 100% by weight relative to the dumpling, and then freezing the dumpling. Tray-packed frozen dumplings are obtained by placing the dumplings on a tray, and contacing the dumplings with a first layer of batter, and a second layer of water or a seasoning solution, and freezing the dumplings, wherein the first layer is present in an amount of 5 to 30% by weight relative to the dumpling, and the second layer is present in an amount of 20 to 100% by weight relative to the dumpling.