Abstract: [Problem to be Solved] An object of the present invention is to provide a method for producing freeze-dried shrimp that, after cooking by hot water pouring, present a larger apparent size than conventional ones and present a plump, elastic texture. [Solution] Raw material shrimp are heated by dipping them in hot water at 65 to 75° C. until the shrimp have an internal temperature of 60 to 70° C., and then the shrimp are frozen and subsequently freeze-dried. With this method, it is possible to obtain freeze-dried shrimp that present a larger apparent size and plump, elastic texture after cooking by hot water pouring, as compared with conventional ones obtained by conventional methods for producing freeze-dried shrimp employing heating by boiling in boiling water.

Abstract: A multistage steaming machine is provided with a conveyor arranged at multiple stages such that a group of noodle strings carried in a steam chamber main body portion goes and returns plural times along a first direction to be conveyed from an upper stage to a lower stage in the steam chamber main body portion. Further, in the multistage steaming machine, a steam pipe applies steam to the group of noodle strings conveyed at an upper stage portion of the steam chamber main body portion, and the group of noodle strings is conveyed to the lower stage.

Abstract: The present invention relates to an apparatus (10) for steaming and blending a food product, comprising: a container (14) for receiving the food product, wherein the container (14) comprises a base (16), a side wall (18) and an annular upstanding column (20) extending from the base (16) of the container (14) and surrounding an opening (22) in the base (16); a blade assembly (30, 30?) comprising (i) a first annular support member (32) which is coaxially arranged with the annular upstanding column (20) of the container (14) and (ii) at least one blade (36) which extends from the first annular support member (32), wherein the first annular support member (32) of the blade assembly (30, 30?) and the annular upstanding column (20) of the container (14) together form a first steam inlet passage (58); a drive system (38) comprising a motor (40) and a drive shaft (42, 42?) for coupling the motor (40) to the blade assembly (30, 30?); and a steam generator (48) for providing steam to the first steam inlet passage (58)

Abstract: A food waste dehydrator that can efficiently collect food scraps and food waste and create an output that can be used as livestock feed, livestock feed supplement, or can be further processed into compost or soil amendment. In some embodiments, the food waste dehydrator is mobile and modular. In some embodiments, the food waste dehydrator includes a self-contained heating and energy source.

Abstract: A process is defined for the continuous steam pretreatment and fractionation of bagasse to produce a concentrated cellulose solid stream that is sensitive to enzymatic hydrolysis. Valuable chemicals are recovered by fractionating the liquid and vapor stream composed of hydrolysis and degradation products of the hemicellulose. Cellulosic derived glucose is produced for fermentation to biofuels. A hemicellulose concentrate is recovered that can be converted to value added products including ethanol.

Abstract: A method for pretreating a biomass, in which a water-reactive anhydride contacts a biomass, is disclosed. The biomass is pretreated using internal heating by an exothermic reaction. Further, an apparatus for pretreating a biomass having a reaction part including an inlet part and an outlet part for the water-reactive anhydride is disclosed.

Abstract: An apparatus for preparing a melon juice concentrate, such as watermelon juice concentrate, includes a finisher with brushes for separating melon flesh from melon rind including leaving at least 1/16 inch flesh on the rind and screens for separating juice from flesh. The apparatus also includes a steamer to reduce bacteria count on whole melon, a chopper for chopping melons into pieces less than about 16 inches square, an extractor for extracting juice from the flesh, and an evaporator for concentrating melon juice to form melon juice concentrate. The steamer includes a cylinder frame, steam jets directing steam through apertures in the cylinder frame at whole melon therein, and a motivator to move the whole melon along the cylinder frame. The apparatus can also process cantaloupe, honeydew melon, and other melon.

Abstract: A method of steaming a bunch of noodle strings using a noodle strings steaming device including a conveyer on which the bunch of noodle strings is placed after being cut out and that transports the bunch of noodle strings, and a tunnel type of body portion provided so that the bunch of noodle strings passes through the body portion with the transportation of the conveyer includes a process of carrying the cut-out bunch of noodle strings from an entrance portion of the body portion while transporting the cut-out bunch of noodle strings on the conveyer, steaming for a predetermined period of time by supplying steam to the bunch of noodle strings, steaming the bunch of noodle strings without supplying the steam, and then transporting the bunch of noodle strings to an exit portion, and a noodle strings steaming device performs the above method.

Abstract: Method and apparatus for steam-cooking food products to improve their appearance and decrease yield loss. A steam cooker includes a low-temperature, forced-convection cooking region in series with a high-temperature, steam-impingement cooking region. The food product is conveyed through both regions atop a foraminous conveyor belt. The temperature in the high-temperature cooking region is greater than the temperature in the low-temperature cooking region and less than or equal to 100° C.

Abstract: According to embodiments of the present invention, there is provided a cooking apparatus for cooking a foodstuff. The cooking apparatus comprises a vessel configured to accept, in use, liquid therein; a closing sub-assembly configured to be releasably coupled to the vessel, the closing sub-assembly defining an aperture; a steam leading tube operatively coupled to the aperture, the steam leading tube configured to provide a passage, in use, for the steam generated within the vessel from the liquid towards an interior of the foodstuff.

Abstract: Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

Abstract: A system and method for applying steam to baked products in a conveyorized oven. A steam tunnel sub-enclosure includes exhaust ducts collecting steam at the conveyor's entrance and exit thereof to prevent steam from being released into the rest of the oven where it might interfere with ignition control equipment.

Abstract: A method of producing a pasta filata cheese product, such as a Mozzarella-type cheese, in a continuous process without emulsifier or pH regulator additives requires preparing a typical pasta filata-type cheese curd and supplying the curd in cut pieces to one end of a processing chamber. The chamber has an agitator which rotates to work, knead, stretch and move the curd through the chamber. At the same time, steam is injected into the curd in the chamber through a plurality of injection nozzles spaced along the length of the chamber to heat and cook the cheese while it is mechanically worked. The cooked product exiting from the chamber is moulded to a desired shape.

Abstract: A seafood product cooking system includes a cooking vessel; a sensing module; a control module for measuring a set of cooking vessel parameters and outputting a set of control signals; a processing module for processing at least one signal from the sensing module and issuing control commands to the control module; and a memory module configurable to store a set of cooking process program instructions. A cooking process includes loading the product inside the cooking vessel; creating a negative pressure therein; increasing cooking vessel temperature to a first temperature; pumping in vapour comprising water vapour into the cooking vessel to initiate a process of attaining a second temperature lesser than the first temperature, wherein attaining the second temperature includes dwelling the seafood product at a plurality of intermediate temperatures; and spraying fluid including water on the seafood product to attain a third temperature that is lesser than the second temperature.

Abstract: A fire searing process for meat comprises cooking meat in an oven and then at least crust-freezing the meat in a freezer. The oven has a temperature of at least 1500° F., and the meat is cooked in the oven for approximately 10 seconds to 3 minutes. The meat is cooked to a depth of approximately 0.25 to 25% of the meat extending into an inner surface of the meat from an outer surface of the meat to form a crust-like portion proximate the outer surface of the meat. The meat is then at least crust-frozen in a freezer having a temperature of approximately ?35 to 0° F. for approximately 1 to 6 minutes. The freezer prevents the meat from being further cooked to preserve the crust-like portion proximate the outer surface of the meat.

Abstract: A commercial cooking apparatus is provided for simultaneous steaming and two-sided grilling of food items having non-uniform thickness and/or variations in nominal thickness. The apparatus includes a compressible, heat-resistant ring member, and optionally a flexible, non-stick, heat-resistant film material associated with the ring member to form a cavity defined by the inner perimeter of the ring member. A cooking method is also disclosed, wherein a food item and a quantity of water are introduced into the cavity, and the food item is simultaneously cooked by the heated upper and lower platens of a conventional clamshell grill or similar apparatus and by steam generated by heating the water.

Abstract: In a food preparation appliance and method for preparing food, an outer bowl has a bottom and a peripheral sidewall. An inner bowl is disposed at least in part within the outer bowl in spaced relationship therewith such that a gap is defined between the inner and outer bowls. The inner bowl has an interior space in which food is contained. A steam generator is in fluid communication with the gap between the inner bowl and the outer bowl, and is operable to deliver steam into the gap between the inner bowl and the outer bowl. The inner bowl and the outer bowl are configured relative to each other to define a tortuous flow path for steam to flow from the gap between the inner and outer bowls into the interior space of the inner bowl.

Abstract: A method of operating a commercial cooking device with the following method steps: loading food products into a cooking chamber of the cooking device; starting an associated cooking program including starting to run a motor of a fan for circulating hot air and/or steam within the cooking chamber for the purpose of cooking the food products; and stopping the motor of the fan at a predetermined period of time before the associated cooking program is finalized.

Abstract: A method and apparatus for steam cooking food items in two consecutive steps whereby the food items contained in a food carrier are first preheated in water in a container which is being heated by a heater. After the food items are at or near the cooking temperature, the food carrier is raised above the water and into steam. A cover may be placed on the container so as to retain the steam within the container.

Abstract: The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass.

Abstract: A method of cooking food, such as fish and vegetables, using steam during a cooking cycle comprises a preheating step where the cavity is heated toward a cooking temperature and a cooking step where the cavity is maintained at the cooking temperature. The preheating step comprises a dry preheating step where no steam is introduced into the cooking cavity and a steam preheating step where steam is introduced into the cavity.

Abstract: A method of cooking a food item includes supporting a food item having multiple cooking sites, providing a jet of dry steam from a steam nozzle, determining a targeted subset of the cooking sites, and dynamically moving the food item or the steam nozzle so that the jet of dry steam is directed onto the targeted subset of the cooking sites.

Abstract: A device for supporting and fixing a water filter in connection with an oven having a chassis that includes: a housing for receiving the water filter that attaches to the bottom surface with a chassis of the oven; a protective plate that attached to the front wall of the housing; and a cover plate that hides the protective plate and the water filter to keep the set built-in.

Abstract: A can cooker includes a main body that is generally cylindrical in shape having a bottom portion, wall portion, neck portion, and lid ring. The bottom portion, wall portion, and neck portion may be integrally formed and connected to one another. A lid is sized and shaped to fit within a part of the neck portion. The lid includes an outer lip that engaged with lid ring on the main body in such a way that a seal is formed between the lid ring and the outer lip. The lid is secured to the main body through a plurality of latches. Handles may be placed on the exterior surface of the lid and main body to ease use and transportation of the can cooker.

Abstract: A method for deep-frying foods in which the foods to be deep-fried are delivered to hot oil or fat and transported out of the hot oil after a predetermined residence time, wherein a steam zone with superheated steam is generated above a free surface of the oil, which shields the oil from the ambient air, and from which a flow of steam corresponding to an amount of water evaporating from the deep-fried foods is withdrawn.

Abstract: The present invention provides a device and method for simulating cooking stuffing in a bird, such as a turkey. Stuffing prepared with the device and method of the invention has both the appearance and taste of cooked-in-the-bird stuffing. In addition, the device and method of the invention allows the user to prepare simulated cooked-in-the-bird stuffing at any time, in any quantity and in less time compared to the several hours usually needed to cook stuffing in a bird. The invention, therefore, provides all the benefits of cooked-in-the-bird stuffing without the safety concerns of bacterial contamination when cooked in a bird.

Abstract: An apparatus and method for continuously searing and/or branding the surface of and continuously cooking a food product wherein the cooking oven is different from the searing and/or branding apparatus. At least a portion of the vapor product produced in the searing and/or branding apparatus is preferably delivered into the oven such that the food product is cooked in an environment comprising the vapor product from the searing and/or branding apparatus. The vapor extraction rate from the searing and/or branding apparatus is also preferably controlled to maintain a desired vapor product temperature in or flowing from the searing and/or branding apparatus.

Abstract: An apparatus for pasteurizing a dry food product comprises an impingement chamber, a conveyor for conveying the dry food product through the impingement chamber; a heater and water supply assembly for generating heated, moist air, and a fan for circulating the heated, moist air through the impingement chamber and onto the dry food product. In operation, the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product. Moreover, this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product.

Abstract: A method of operating a household oven to bake a casserole with the introduction of steam and controlling the steam to maintain a predetermined level of humidity to control the level of browning of the casserole.

Abstract: The present invention provides a device and method for simulating cooking stuffing in a bird, such as a turkey. Stuffing prepared with the device and method of the invention has both the appearance and taste of cooked-in-the-bird stuffing. In addition, the device and method of the invention allows the user to prepare simulated cooked-in-the-bird stuffing at any time, in any quantity and in less time compared to the several hours usually needed to cook stuffing in a bird. The invention, therefore, provides all the benefits of cooked-in-the-bird stuffing without the safety concerns of bacterial contamination when cooked in a bird.

Abstract: A method, device, and knife system for producing purëed, cooked foodstuffs from piece-form raw material. The method includes pre-chopping of the piece-form raw material in a pre-chopping unit, cooking of the pre-chopped raw material in a cooking plant, and final processing of the cooked product in a final-processing unit. Before cooking, the piece-form raw material is cut into small pieces by the pre-chopping unit such that a pumpable mass is produced from the piece-form raw material.

Abstract: The present invention refers to a combined process for generating steam in a steam-baking oven. The oven (2) comprises a baking chamber (3) containing at least one air heating element (10) and at least one fan (4) to keep the air moving inside the baking chamber (3); the oven (2) is associated with a steam generator (5) and is connected to a water supply (6). The combined process includes a saturation step, in which the steam generator (5) is activated until a substantial steam saturation is obtained in the baking chamber (3), and a spraying step in which the steam generator (5) is deactivated and the steam is produced by spraying water onto the heating elements (10); the steam generator (5) is temporarily and periodically activated during the spraying step to keep the steam quality substantially constant.

Abstract: A process to coat a food product. The process can include providing a food product; providing a vibrating conveyor wherein the vibrating conveyor includes an enclosed channel and wherein the vibrating conveyor has an inlet and an outlet; feeding the food product into the inlet of the vibrating conveyor; operating the vibrating conveyor at a Peclet number of greater than about 6, at a dimensionless acceleration number of greater than about 1, and a vertical amplitude of vibration of greater than about 3 mm; feeding a coating material into the vibrating conveyor such that the food product is coated with the coating material as it moves from the inlet to the outlet.

Abstract: A cooking apparatus facilitates cooking with a heated/boiling liquid of a food item by utilizing a cooking bag, a cooking tray, and/or a cooking film. A food product that utilizes the cooking apparatus and food items produces cooked food that may be plateable.

Abstract: The disclosure is a method of operating a commercial cooking equipment, in particular a hot-air steamer or fan oven, comprising the following method steps: a) selecting a product requiring cooking having an assigned cooking program or selecting at least one cooking parameter having assigned selectable products; b) loading the cooking equipment with a selected product; c) starting the associated cooking program; d) displaying the name of the program and at least the remaining cooking time; e) associating in automated manner further products or cooking programs that fit in with the cooking program of the first selected product in dependence on cooking parameters, in particular, the cooking temperature and/or the cooking humidity and/or the fan speed; f) displaying the selectable products or selectable cooking programs; g) selecting, on demand, a further product which matches the first product in accordance with the associating process; h) loading the cooking equipment with the further product; i) starting the

Abstract: The waste food recycling machine includes an elongate, vertical housing divided into three stages. In the first stage, waste food is collected and sanitized by steam. After sanitation, the sanitized waste food passes into the second stage where the sanitized waste food is cut into smaller portions and dried. In the third stage, the dried waste food is cooled and mixed. An optional supplement infuser is provided to add additional nutrients. The final mixture is then packaged and further processed.

Abstract: The present invention provides a method for producing instant noodles which have an excellent reconstitution property and excellent taste and texture and can be reconstituted by pouring boiling water even if the noodles are thicker than before. In the method for producing the instant noodles, a noodle belt is extremely strongly rolled out once or more at a rolling rate of 60% or higher in a noodle belt rolling step, raw noodle strings are obtained from the noodle belt, superheated steam is sprayed to the obtained raw noodle strings, moisture is supplied or not supplied to the noodle strings, the noodle strings are steamed by saturated steam or superheated steam or are boiled to realize gelatinization, and the noodle strings are dried after the gelatinization.

Abstract: A cooking device, for insertion into food, having a shell with a top portion and a bottom portion, securable together at a latitudinal cross section of the shell. The top portion has one or more steam holes to allow seasoning placed in the device to permeate the food during the cooking process. The cooking device can be stood on its base in an upright position for filling with seasoning, and can then be disposed substantially perpendicular to the upright position during the cooking process, without seasoning that is not in a gaseous phase running or spilling out of the steam holes.

Abstract: A convection oven having a vapor collection system; water injection system; easily accessible electrical components; and a variable-speed, reversible blower is disclosed. The vapor collection system collects vapor from the cooking chamber during a cooking event, condenses the vapor, and drains the condensed vapor. The water injection system injects water for impact against a blower wheel for dispersion into the air circulating through the cooking chamber. The electrical components are housed within a housing that in a closed position conceals the components and in a closed position exposes the components for easy access. The rotational speed and direction of the variable-speed, reversible blower is controlled during a cooking event according to predetermined speed curves which may include one or more reversal events to achieve more uniform cooking of food. A main controller is programmable via an operator input (e.g., liquid crystal display touch screen) to control operating parameters of the oven.

Abstract: A steamer device and method of use thereof. More particularly, a steamer device (generally a vertical steam device) designed to make loading and unloading of rice, easy, quick, and efficient while ensuring a quality steam for the rice, similar to traditional saké steaming methods.

Abstract: A device, system and method for cooking hot cereal are disclosed. Embodiments of the device and system incorporate a steam chamber adapted to hold a bowl of dry cereal and to retain steam in the presence of the bowl; a reservoir for holding water; a filling line and faucet coupled to the reservoir and configured to route water from the reservoir, out the faucet and into the bowl of dry cereal; and a steam generator coupled to the reservoir for generating steam and routing the steam into the steam chamber to cook the cereal. Embodiments of the method incorporate a timer and controls to automatically fill the cereal bowl and cook the cereal at a pre-selected time.

Abstract: A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel. Foods containing banana or plantain puree or powder are provided, including crackers, snack bars, cereals, smoothies, and cookies.

Abstract: A Cooking equipment comprises an oven cavity (2); at least one energy source (3), operable to heat food placed inside the oven cavity (2); and a control device (8) provided with a first database (18) containing a plurality of cooking programs stored therein, each cooking program comprises at least a start cooking temperature; with a user interface (13) which is operable to select a set of cooking programs to be performed by the cooking equipment from the plurality of cooking programs stored in the first database (18); with a processing unit (15) configured to sort the set of cooking programs selected through the user interface (13) on the basis of energetic constraints; and with a regulating module (16) configured to drive the at least one energy source (3) in accordance with the sorted set of cooking programs.

Abstract: Methods for steaming food are disclosed. Food suspended within a compartment of the apparatus is cooked by steam rising from a reservoir of boiling water below. The water boils by way of a heating element. After passing through the food compartment, steam collects in a dome shaped lid where it condenses to water which then flows by means of a gutter device below the lid into channels along the food compartment walls to return to the reservoir without contacting the food.

Abstract: A retort sterilization device includes a water steam generation device for generating water steam and a heating pot, connected to the water steam generation device, for accommodating retort food. The water steam generation device includes a heat exchanger for performing heat exchange between liquid flowing in a liquid path and heating vapor flowing in the vapor path. A top end of the liquid path of the heat exchanger is connected via a water steam supply pipe to a water steam ejection section located in an internal area of the heating pot. The heat exchanger is connected to a liquid container. A bottom end of the liquid path of the heat exchanger is connected to the liquid container via a communicating tube. The liquid container is coupled to the heating pot.

Abstract: Grain or legume having an increased content of a functional component (?-aminobutyric acid) is obtained by humidifying grain (such as rice, wheat or corn) or legume (such as soybean and adzuki bean) by forcing the grain into an air having a temperature of 50° C. or more and a relative humidity of 90% or more such that a moisture content thereof rises within the range of 16.0% to 18.5%, and thereafter, drying the grain or legume.

Abstract: Improved extruders and methods for the extrusion cooking of comestible products such as human foods or animal feeds are provided wherein the products may be produced with very low specific mechanical energy (SME) inputs as compared with conventional processing. The methods preferably involve introduction of very high levels of steam into the extruder barrel during processing, which concomitantly reduces necessary SME inputs required to achieve desired cook and expansion levels in the products. In accordance with the invention, fully-cooked pet foods can be fabricated with SME inputs of up to about 18 kWhr/T, whereas aquatic feeds can be fabricated with SME inputs of up to about 16 kWhr/T.

Abstract: A method is provided for making a banana product comprising providing at least one unpeeled banana comprising banana peel and banana pulp, subjecting the at least one unpeeled banana to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana to form at least one heat treated unpeeled banana, and comminuting the at least one heat treated unpeeled banana to form a banana puree. A functional food ingredient is also provided comprising a banana puree including banana pulp and optionally banana peel. According to certain aspects the banana puree is dried and thereby provided in the form of a dried banana powder or flake. The functional food ingredient optionally performs as one or more of various ingredient types, for instance as a gluten substitute, a dip or whip base, a binder, an emulsifying agent, and the like.

Abstract: A method for treating citrus peel by processing pieces of raw citrus peel through a plurality of progressive, continuous clean steaming and mechanical pressing stages; rupturing at least some of the cells of the pieces of raw citrus peel to release liquid, sugar and oil bound within the pieces of raw citrus peel; and transforming the pieces of raw citrus peel into press cake and pressate. The clean steaming step ay involve using clean steam that is free of chemical water treatment additives.

Abstract: According to embodiments of the present invention, there is provided a cooking apparatus for cooking a foodstuff. The cooking apparatus comprises a vessel configured to accept, in use, liquid therein; a closing sub-assembly configured to be releasably coupled to the vessel, the closing sub-assembly defining an aperture; a steam leading tube operatively coupled to the aperture, the steam leading tube configured to provide a passage, in use, for the steam generated within the vessel from the liquid towards an interior of the foodstuff.