Abstract: A product is made from mushroom stumps, heretofore wasted. After a preliminary dry treatment to remove dirt, the stumps are washed, and then the wet product fiber is broken down to make a puree. The puree is separated, as by centrifuging or filtering, from the remaining dirt and impurities, and the separated puree is pasteurized. Then it may be concentrated and used as a liquid concentrate or may be dried and used as a powder.

Abstract: A mustard flour of controlled pungency is obtained by mixing separately prepared mustard flours. A first mustard flour is prepared wherein the enzyme is deactivated but the glucoside is retained, whereas in a second mustard flour the enzyme is retained but the glucoside is substantially eliminated. Both mustard flours, alone, are mild in flavor.

Abstract: A method of processing garlic to form a composition of matter effected by a stable emulsion for the retention of flavor thereof and to permit freezing of the same.

Abstract: A process and system for producing and aseptically storing apple sauce. The apples are washed, peeled and cored, soaked in a weak salt solution, comminuted, heated to 190.degree. F.-220.degree. F., deaerated, sterilized by heating to about 215.degree. F. for 25 seconds or an equivalent temperature-time period, cooled to below about 100.degree. F., and then stored in a bulk storage tank under aseptic conditions at ambient temperature. The storage can be for protracted periods without deterioration of the apple sauce. After storage, the apple sauce has a superior flavor.