Abstract: Disclosed are fabricated seafoods, such as analogue shrimp meats, and their methods of preparation. A fish paste is provided comprising about 60% to 95% surimi, 0% to 5% starch, 0% to 25% water and 0% to 4% vegetable or marine oil. The paste is blended without aeration and kept at less than 10.degree. C. The paste is extruded as a rope to a first heating zone to heat set the exterior to form a skin. The rope is then fed to an in-line static mixture, preferably free floating, to texturize the still soft rope core. The textured rope is then heated again to firm the texturized core. The rope is then shaped into pieces of predetermined size and shape and then coagulated by heat application thereto. The fabricated seafoods so prepared are characterized by the "bite," an aligned or braided fibrous interior, and the skin of real shrimp.

Abstract: Disclosed are methods for decorticating and for hulling sunflower seeds with cryogenic liquid gases such as liquid nitrogen. The sunflower seeds are immersed in the liquid gas for up to an hour to allow for diffusion of the gas into the seeds. Thereafter, the infused sunflower seeds are immediately and rapidly heated such as by immersion into a water or hot oil bath. The gas vaporization and the severe thermal stress cause the hulls to split off the seed meats. The bath readily separates meats from hulls and seeds. Yields of hulled seeds can reach up to 60%. The process is useful for both confectionery and oilseed varieties of sunflower.