摘要:
The invention relates to a process for dehydration of food products, particularly fish and meat, by freezing the product to be dehydrated, subdividing it in frozen condition to particles and drying it by contacting it at substantially atmospheric pressure with a gaseous drying agent, by distributing the frozen particles on a movable or fixed carrier means, through which the drying agent is passed to form a firm porous mat and gradually increasing the velocity, and optionally the temperature, of the drying agent through said porous mat to continue the drying thereof after which the mat is torn up to a dehydrated powder.
摘要:
The stabilization of wheat germ by conversion into a stable, palatable food product through combined operations of mechanical homogenization and subsequent heat treatment. The raw wheat germ is initially homogenized and plasticized by confined exposure to elevated temperatures and pressures while being extruded into a cohesive sheet or ribbon. Thereafter, the extrudate is preferably crushed to reduce the particle size and thereafter is subjected to a dry heat treating operation wherein the temperature is raised to the range of about 400* F., which modifies surface oils and moisture, with the surface residue encapsulating certain components in the matrix so as to sharply retard rancidification.
摘要:
A liquid smoke regenerator for use in connection with a smoke house comprising an elongate chamber having an inlet in communication with an outlet from the smoke house and an outlet in communication with the inlet to the smoke house, blower means for recirculating gaseous vapors from the regenerator to the smoke house and back, spray means located adjacent the inlet to the regenerator for spraying liquid smoke into the interior of the regenerator and into the path of the recirculated gaseous vapors for entrainment therewith and heating elements located within the regenerator housing in spaced apart relation from the inlet for heating the gaseous vapors passing therethrough to a temperature within the range of 210*-400*F before passage from the regenerator into the smoke house.
摘要:
A food product comprised of solid pieces of meat and/or vegetables intimately mixed within a liquid phase gravy or sauce is made microbiologically stable at non-refrigerated storage conditions by immersing the solids phase in an excess of said liquid phase comprising an aqueous solution of stabilizing solutes to infuse a portion of the solutes into the solids phase to the extent of reducing the water activity of the solids phase to a level ranging from about 0.6 to about 0.9 and concurrently forming said surrounding liquid phase gravy to have residual stabilizing solutes such that the water activity of the liquid phase differs from the water activity of the solids phase by less than 0.1.
摘要:
This barbecue pit includes a firebox having a pit portion housing gas burner units; log grates; and a flame quenching system. The gas burner units, which include drip protecting guards, provide the primary cooking heat source and are located below the log grates and sufficiently close to the logs to ensure that they will smolder and impart smoke flavoring to the cooking products. The quenching system which allows smoldering of the logs without excessive flame-up may be operated semiautomatically by a push button or fully automatically by a flame sensitive element.
摘要:
USING SUPERATMOSPERIC PRESSURE TO INFUSE A FOOD WITH SOLUTION OF STABILIZING SOLUTES, WHILE ATTAINING A MOISTURE REDUCTION TO A MORE STABLE LEVEL, FORESHORTENS THE REQUISITE PERIOD FOR TREATMENT AND EFFECTS A MORE UNIFORM TREATMENT WITH FEWER CHANGES IN FOOD TEXTURE.
摘要:
MICROBIAL SSTABILIZATION OF PRODUCE IS EFFECTED BY THE INFUSION OF DEHYDRATED PRODUCE HAVING A MOISTURE CONTENT OF LESS THAN 20% WITH AN AQUEOUS POLYHYDRIC ALCOHOL SOLUTION WHEREBY THE MOISTURE LEVEL OF THE PRODUCE IS INCREASED TO 20-40% AND THE POLYHYDRIC ALCOHOL IS CAUSED TO BE PRESENT THEREIN AT A LEVEL OF AT LEAST 5% OF THE TOTAL WATER SOLUBLE COMPOUNDS PRESENT.
摘要:
This specification discloses an apparatus for use in association with the processing of sausage products such as are linked together in predetermined lengths of casing material, the apparatus consisting of a supporting member for engaging and supporting such a continuous casing length of linked sausages, and having an upper supporting rail and two lower spaced apart spacer rails, the upper supporting rail carrying the main portion of the weight of the length of sausages over which the sausages are looped, and the lower spacer rail members holding the individual loops of sausages apart from one another, and further incorporates means for hanging such supporting apparatus from a typical monorail conveyor for continuous movement through a processing line.