DOCSLIB.ORG

( 12 ) Patent Application Publication ( 10 ) Pub . No .: US 2021/0137135 A1 Hastard Et Al

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
( 12 ) Patent Application Publication ( 10 ) Pub . No .: US 2021/0137135 A1 Hastard Et Al M US 20210137135A1 INI ( 19 ) United States ( 12 ) Patent Application Publication ( 10 ) Pub . No .: US 2021/0137135 A1 Hastard et al . ( 43 ) Pub . Date : May 13 , 2021 ( 54 ) MICROBIAL - BASED PROCESS FOR Publication Classification IMPROVED QUALITY PROTEIN ( 51 ) Int. Ci . CONCENTRATE A23 ) 1/14 ( 2006.01 ) A23 ) 3/16 ( 2006.01 ) ( 71 ) Applicant: Prairie AquaTech LLC , Brookings, SD A23 ) 3/30 ( 2006.01 ) ( US ) A23K 10/12 ( 2006.01 ) A23K 10/18 ( 2006.01 ) ( 72 ) Inventors: Dennis Hastard , Brookings, SD (US ); A23K 20/147 ( 2006.01 ) Sergio F. Nates, Haymarket, VA ( US ) A23K 50/80 ( 2006.01 ) A23L 33/185 ( 2006.01 ) ( 73 ) Assignee: Prairie Aqua Tech LLC , Brookings , SD A23 ) 3/22 ( 2006.01 ) ( US ) ( 52 ) U.S. CI . CPC A23J 1/148 ( 2013.01 ) ; A23J 3/16 ( 2013.01 ) ; A23J 3/30 ( 2013.01 ) ; A23K 10/12 ( 21 ) Appl. No .: 17 / 093,557 ( 2016.05 ) ; A23V 2002/00 ( 2013.01 ) ; A23K 20/147 ( 2016.05 ) ; A23K 50/80 ( 2016.05 ) ; ( 22 ) Filed : Nov. 9 , 2020 A23L 33/185 ( 2016.08 ) ; A23J 3/227 ( 2013.01 ) ; A23K 10/18 ( 2016.05 ) Related U.S. Application Data ( 57 ) ABSTRACT ( 60 ) Provisional application No. 63 / 052,745 , filed on Jul . The present invention describes a bio - based process to 16 , 2020 , provisional application No. 63 / 039,694 , produce high quality protein concentrate ( HQPC ) by con filed on Jun . 16 , 2020 , provisional application No. verting plant derived celluloses and carbohydrates into bio 63 / 036,274 , filed on Jun . 8 , 2020 , provisional appli available protein via aerobic incubation , including the use of cation No. 63 / 035,797 , filed on Jun . 7 , 2020 , provi such HQPC so produced as a nutrient, including use as a fish sional application No. 62 / 932,684 , filed on Nov. 8 , meal replacement in aquaculture diets . 2019 . Specification includes a Sequence Listing. Fresh Water cooking White Flakes extrusion pH 5 30 min incubation sarcharification { noculum 32 pH 3 50CPH 5 2-4 days 3-5 h precipitation centrifugation 10 min Ethanol Supernatant Condensate RO evaporation distillation Condersed Solids final drying Patent Application Publication May 13 , 2021 Sheet 1 of 17 US 2021/0137135 A1 Fresh Water Acid cooking extrusion incubation Saccharification 32 ° C PH3 centrifugation Supernatant Condensate H20 evaporation Condensed Solids HO - SPC FIG . 1 Patent Application Publication May 13 , 2021 Sheet 2 of 17 US 2021/0137135 A1 Hydrolysis and Aurobasidium : FIG . 2 Patent Application Publication May 13 , 2021 Sheet 3 of 17 US 2021/0137135 A1 80 40 FIG . 3 Patent Application Publication May 13 , 2021 Sheet 4 of 17 US 2021/0137135 A1 FIG . 4 Patent Application Publication May 13 , 2021 Sheet 5 of 17 US 2021/0137135 A1 9 ? W FIG. 5 Patent Application Publication May 13 , 2021 Sheet 6 of 17 US 2021/0137135 A1 103(d) Boves 106 Sep4 105 104 SeedTrain 102(d) 103(0) Mix4 Centrate4 3Sep 103(b) 102(c) FIG.6 sep Mix3 100 Centrate3 ProductionProcess 102(b) Condensate Mix2 1Sep 1 Centrate 103(a) Centrate2 Mix1 Mill 107 101 108 SOV 102(a) colonies Patent Application Publication May 13 , 2021 Sheet 7 of 17 US 2021/0137135 A1 102(b) 103(a) Mix2 Sep1 1 Centrate FIG.7 Centrate1 TOT Mix1 107 ??? 102(a) EVAP SON Subles 108 100a)( Patent Application Publication May 13 , 2021 Sheet 8 of 17 US 2021/0137135 A1 103(d) 104 4Sep 102(d) 4Centrate 103(c) Fermentation FIG.8 Mix4 Centrate4 3Sep evan, 108 100(b) Patent Application Publication May 13 , 2021 Sheet 9 of 17 US 2021/0137135 A1 103(d) water 106 SeparationDiscStackiplids 105 4,Sep SeedTrain 109 104 Uzobroteill'sUFProteins 103(c) Mix4 102(d) Centrate4 Sep3 103(b) 100(c) Mix3 102(c) FIG.9 Sep Centrate3 102(b) Condensate Mix2 Sept 1 Centrate Oilsludge+DeProteins-UF,112 103(a) Centrate2 Mix1 109 Mill 107 1 1 } 1 { 3 ? 1 } ca NF-Sugars 101 102(a) 108 Patent Application Publication May 13 , 2021 Sheet 10 of 17 US 2021/0137135 A1 5 WAVEHUMBER OLON Patent Application Publication May 13 , 2021 Sheet 11 of 17 US 2021/0137135 A1 NAVEHUMBER FIG.11 ? 958 ) Patent Application Publication May 13 , 2021 Sheet 12 of 17 US 2021/0137135 A1 800 0 36 FIG . 12 Patent Application Publication May 13 , 2021 Sheet 13 of 17 US 2021/0137135 A1 FIG . 13a Patent Application Publication May 13 , 2021 Sheet 14 of 17 US 2021/0137135 A1 Negative control FIG . 13b Patent Application Publication May 13 , 2021 Sheet 15 of 17 US 2021/0137135 A1 59,0 53.0 Survival(%) FIG . 14 Patent Application Publication May 13 , 2021 Sheet 16 of 17 US 2021/0137135 A1 FIG . 15 Patent Application Publication May 13 , 2021 Sheet 17 of 17 US 2021/0137135 A1 FIG . 16 US 2021/0137135 Al May 13 , 2021 1 MICROBIAL - BASED PROCESS FOR [ 0005 ] Animal protein producers face a range of sustain IMPROVED QUALITY PROTEIN ability risks . By diversifying into sustainable proteins, these CONCENTRATE businesses can hedge these risks and enter a fast - growing market. CROSS REFERENCE TO RELATED accelerating[ 0006 ] At theand same is creating time , innovationprotein production in food technologyopportunities is APPLICATION with the potential to disrupt the incumbent industry . For [ 0001 ] This application claims benefit under 35 U.S.C. intensive animal protein producers, a failure to engage with 119 ( e ) to U.S. Provisional Application No. 63 / 052,745 , filed this innovation is a risk . Diversification into producing on Jul. 16 , 2020 ; 63 / 039,694 , filed on Jun . 16 , 2020 ; alternative ( i.e. , non - animal) proteins is therefore key for 63 / 036,275 , filed on Jun . 8 , 2020 ; 63 / 035,797 , filed on Jun . both managing the risks of resource - constrained supply 7 , 2020 , and 62 / 932,684 , filed Nov. 8 , 2019 , which are chains and for seizing opportunities for market grow incorporated by reference in their entireties . [ 0007 ] Meat alternatives and broader protein alternatives that can act as substitutes for traditional animal -based food are attracting considerable financial investment. BACKGROUND OF THE INVENTION [ 0008 ] Therefore , a plant - derived protein source which is cost - effective and sustainable , and that is of a high - enough Field of the Invention quality to fully or substantially replace more of the animal protein in an animal diet is needed , including the use of such [ 0002 ] The invention generally relates to incubation pro plant -derived source in meat alternatives in general ( e.g. , for cesses , and specifically microbial - based incubation pro human consumption ) . cesses to produce high quality protein concentrates , includ ing products made therefrom and use of such products in the SUMMARY OF THE INVENTION formulation of nutrient feeds . [ 0009 ] The present disclosure relates to an organic, micro bially - based system to convert plant material into a highly Background Information digestible , concentrated protein source that also contains a microbial gum ( exopolysaccharide) binder , including such a [ 0003 ] In 2008 , approximately 28 % of the world's wild , concentrated source which is suitable for use as a feed for marine fish stocks were overexploited and 52 % were fully animals and a foodstuff for human consumption. exploited , even as the demand for per capita consumption of [ 0010 ] In embodiments, a composition is disclosed includ fish and shellfish products have increased with the increas ing a non - animal based protein concentrate , wherein the ing human population . With dwindling wild fish stocks , in concentrate contains a fermented plant product containing an effort to meet this increased demand, commercial aqua low -pullulan yielding A. pullulans and from at least about culture production has increased dramatically. However, one 65 % to about 75 % protein content ( dry matter basis ) , where of the primary constituents of dietary formulations for the protein concentrate exhibits one or more of the proper aquaculture , fish meal protein , is also derived from wild ties including a degree of hydrolysis ( DH ) of at least about capture fisheries. It was estimated that at least 6.7 mmt of 2 % , an ash content of up to about 4 % , or a potassium and fish meal will be required to support commercial aquaculture magnesium content of less than about 0.1 ppm . production by 2012. This is clearly unsustainable based on [ 0011 ] In one aspect , the A. pullulans produces less than present trends . about 3.0 g / L pullulan when grown in a medium comprising [ 0004 ] Lower cost , more sustainable plant - derived sources between 0.35 and 0.5 g / L yeast extract. of protein have been used to partially replace fish meal in [ 0012 ] In another aspect , the non - animal based protein aquaculture diets . Defatted soybean meal ( SBM , 42-48 % concentrate is isolated from plant material including soy protein ) has commonly been used to replace up to 20 % of beans, sorghum , peanuts , pulses, Rapeseeds, oats , barley, total protein in grower diets for several species , while soy rye, lupins , fava beans, canola , peas , sesame seeds , cotton protein concentrate ( SPC , 65 % protein ) has been tested seeds , palm kernels , barley, grape seeds , olives , safflowers, successfully at higher total protein replacement levels , sunflowers, copra , corn , coconuts , linseed , hazelnuts, wheat, largely governed by the trophic status of the species . These rice , potatoes, cassavas, legumes, camelina seeds , pen soybean products provide high protein and relatively good nycress seeds , mustard seeds , wheat germ meal , corn gluten amino acid profiles, but are still deficient in some critical meal , corn gluten feed , distillery / brewery by - products , and amino acids ( e.g. , taurine ) required by carnivorous marine combinations thereof. fishes . SPC can be used at higher levels than soybean meal , [ 0013 ] In a related aspect , the plant material is from primarily because the solvent extraction process used to soybeans in the form of soy flakes or soy meal . produce SPC removes anti - nutritional factors ( e.g.
Load more

Recommended publications
  • Ever Soneva So Chilled All Day Menu
    Ever Soneva So Chilled All Day Menu For your convenience you can scan these QR codes to see our menu in your preferred language Chinese Russian Appetizers Raw Organic Vegetable (O,V) THB 380 Raw Vegetables, Pumpkin Seeds, Fresh Herbs, Extra Virgin Olive Oil Serrano Ham and Asparagus THB 480 Thinly Sliced Serrano Ham, Grilled Young Asparagus Crumbed Cream Cheese, Toasted Cashews Vietnamese Spring Roll (O, V) THB 380 Vietnamese Spring Rolls, Sweet Chili Jam Sea Bass Ceviche (O) THB 480 Peruvian Style Ceviche of Local Sea Bass, Lime Juice, Salt, Fresh Chili, Crisp Onion, Creamed Sweet Potato, Corn Prices are Subject to 10% Service Charge and 7% Government Tax Healthy and Low Calorie (H). Organic (O). Vegetarian (V). Plant Based (PB). Gluten Free (GF). Dairy Free (DF). Spicy (S). Contains Nuts (N). Prawn Tempura THB 480 Pickled Radish Salad, Sweet Chili Dip Smoked Duck (O) THB 420 Tea Smoked Duck Breast, Baby Capers, Fresh Herb Mayo, Toasted Rye Bread, Garden Watercress Tiger Prawn Tortellini THB 420 Handmade Black Tiger Prawn Tortellini, Light Coconut, Shellfish Bisque Mezzeh Plate (V) THB 320 Hummus, Marinated Olives, Babaganoush, Homemade Flatbread Fresh Sashimi (O) THB 380 Chef’s Choice of 3 Types of Sashimi, Tamari Soya Sauce ,Wasabi Tonkatsu Sandwich THB 380 Pork Tenderloin Tonkatsu, Mustard, Vegetable Sauce Soneva Kiri THB 380 Thai Style Shrimp Cocktail Prices are Subject to 10% Service Charge and 7% Government Tax Healthy and Low Calorie (H). Organic (O). Vegetarian (V). Plant Based (PB). Gluten Free (GF). Dairy Free (DF). Spicy (S).
    [Show full text]
  • Vegetarian Starter Guide
    do good • fEEL GREAt • LOOK GORGEOUS FREE The VegetarianSTARTER GUIDE YUM! QUICK, EASY, FUN RECIPES +30 MOUTHWATERING MEATLESS MEALS EASy • affordABLE • inspirED FOOD Welcome If you’re reading this, you’ve already taken your first step toward a better you and a better world. Think that sounds huge? It is. Cutting out chicken, fish, eggs and other animal products saves countless animals and is the best way to protect the environment. Plus, you’ll never feel more fit or look more fabulous. From Hollywood A-listers like Kristen Bell and Ellen, to musicians like Ariana Grande and Pink, to the neighbors on your block, plant-based eating is everywhere. Even former president Bill Clinton and rapper Jay-Z are doing it! Millions of people have ditched chicken, fish, eggs and other animal products entirely, and tens of millions more are cutting back. You’re already against cruelty to animals. You already want to eat healthy so you can have more energy, live longer, and lower your risk of chronic disease. Congratulations for shaping up your plate to put your values into action! And here’s the best part: it’s never been easier. With this guide at your fingertips, you’re on your way to a fresher, happier you. And this is just the start. You’ll find more recipes, tips, and personal support online at TheGreenPlate.com. Let’s get started! Your Friends at Mercy For Animals reinvent revitalize rewrite rediscover your routine. With the your body. Healthy, plant- perfection. This isn’t about flavor. Prepare yourself easy tips in this guide, based food can nourish being perfect.
    [Show full text]
  • Celtic Menu Winter 2020
    Winter A La Carte Menu Nibbles Trio of breads with balsamic& Oils (V) £2.95 Marinated Olives (V) £3.25 Garlic Bread (V) £3.25 Cheesy Garlic Bread (V)£3.95 Starters Soup of the Day with bloomer bread & butter (V) £5.50 Chicken Liver Pate served with toasted focaccia, celery & a tomato & blackberry chutney £6.50 Lamb & Pork Kebab served with Khobez bread, pickled red cabbage & a preserved lemon & mint yoghurt £7.50 Prawn Cocktail with Marie rose dressing & buttered brown bloomer £7.50 Monkfish & King prawns cooked in a plum tomato & chilli jam served with bloomer bread £7.95 Deep Fried Feta Cheese with a celeriac remoulade & sweet chilli jam £5.95 (V) Corn & Chilli Cauliflower Fritters served with pomegranate, chipotle mayo & chilli jam £5.95 (VG) Mains From the Grill The Celtic Steaks 8oz Sirloin Steak £19.95 8oz Rump £17.95 8oz Fillet Steak £25.95 Mixed Grill with sirloin, gammon, pork loin, free range pork & leek sausages, black pudding with a free‐range fried egg £22.95 All our steaks are British & hung for 28 days & served with triple cooked chips, grilled tomato, flat mushroom, battered onion rings, peppercorn sauce, watercress & garlic butter 10 oz Gammon steak with triple cooked chips, two fried eggs, fresh pineapple & garden peas £13.25 Beer Battered Haddock with triple cooked chips, mushy peas, homemade tartare sauce & a wedge of lemon £13.75 Pulled Beef Lasagne in a plum tomato sauce, Mozzarella, pesto, garlic bread & mixed salad £13.45 Steak & Ale Shortcrust Pie with creamy mash, sticky red cabbage & a jug of gravy £14.25 Whole
    [Show full text]
  • Why Vegan? Rev
    THE TRANSFORMATION OF ANIMALS INTO FOOD Many people believe that animals raised for food must be treated well because sick or dead animals would be of no use to agribusiness. This is not true. INDUSTRIALIZED CRUELTY: FACTORY FARMING The competition to produce inexpensive meat, eggs, and dairy products has led animal agribusiness to treat animals as objects and commodities. The worldwide trend is to replace small family farms with “factory farms”—large warehouses where animals are confined in crowded cages or pens or in restrictive stalls. “U.S. society is extremely naive about the nature of agricultural production. “[I]f the public knew more about the way in which agricultural and animal production infringes on animal welfare, the outcry would be louder.” BERNARD E. ROLLIN, PhD Farm Animal Welfare, Iowa State University Press, 2003 Hens in crowded cages suffer severe feather loss. Bernard Rollin, PhD, explains that it is “more economically efficient to put a greater number of birds into each cage, accepting lower productivity per bird but greater productivity per cage… individual animals may ‘produce,’ for example gain weight, in part because they are immobile, yet suffer because of the inability to move.… Chickens are cheap, cages are expensive.” 1 In a November 1993 article in favor of reducing space from 8 to 6 square feet per pig, industry journal National Hog 2 Farmer advised, “Crowding pigs pays.” Inside a broiler house. Birds Virtually all U.S. birds raised for food are factory farmed. 2 Inside the densely populated buildings, enormous amounts of waste accumulate. The result- ing ammonia levels commonly cause painful burns to the birds’ skin, eyes, and respiratory tracts.
    [Show full text]
  • AC 4.1 Food Related Causes of Ill Health Bacteria Some Bacteria Have to Be INSIDE Your Body to Make You Ill
    AC 4.1 Food related causes of ill health Bacteria Some bacteria have to be INSIDE your body to make you ill. These are consumed in the food Once inside you, the bacteria attack your body causing illness, some such as Salmonella cling to the gut wall preventing absorbtion of water and nutrients- this type take hours even days to colonise the gut so symptoms may not show for a few days Some produce a TOXIN (poison) on the food which makes you ill when you eat it. Toxins act on the body rapidly so this type make you ill within minutes to hours of eating them What do bacteria need to multiply? moisture Warmth Time Food Sources of food poisoning bacteria ●People/sewage ●Raw food ●Insects ●Rodents ●Soil/dust ●Refuse/waste ●Animals/birds ●Contaminated packaging. Influence of temperature Dead!. Destroys most pathogens Too hot (start to die 63°C) Multiply rapidly Spoilage slow growth, most pathogens no growth (<5°C) Dormant (no growth – spoilage or pathogens). Food poisoning Mouth increase in saliva Head headache Skin fever, shivering Gut abdominal pain, nausea vomiting, diarrhoea Circulation, low blood pressure, weak pulse, fatigue Non food poisoning illness Some microorganisms cause food borne illness which is not classified as food poisoning because of other symptoms they cause Norovirus From leafy greens such as lettuce, fresh fruits and foods that are not washed before eating Causes Diarrhoea, vomiting, fever, body aches, headaches Toxoplasmosis From infected meat (also cat poo but you wouldn’t eat that) Causes fever, muscle pain, sore throat, tiredness Long term the Toxoplasma parasite can invade the eyes causing blindess .
    [Show full text]
  • Handcrafting the Change They Want to Eat in the World? an Inquiry Into the Who, What, and Why of Artisanal Food Production in Central Ohio
    Handcrafting The Change They Want To Eat In The World? An Inquiry Into The Who, What, and Why of Artisanal Food Production in Central Ohio Thesis Submitted in Partial Fulfillment of the Requirements for the Degree Master of Arts in the Graduate School of The Ohio State University by Erin Caricofe, B.A. Rural Sociology Graduate Student in the School of Environment and Natural Resources The Ohio State University September 2011 Thesis Committee: Dr. Jeff Sharp, Advisor Dr. Tomas Koontz Copyright by Erin Caricofe 2011 Abstract The U.S. food system has seen substantial growth of small scale businesses crafting “artisanal” foodstuffs. Entrepreneurs showcase their wares at events such as the Pike Place Market Artisan Food Festival (est. 2010), Oakland’s Eat Real Festival (est. 2009), and Slow Food Nation (est. 2008); they are being recognized in The New York Times and the Edible Communities magazines; and garnering designations such as the Slow Food “Snail of Approval” (for foodstuff contributions to quality, authenticity, and sustainability). From beer and spirits to breads, cheeses, and ice cream, these producers promote high quality ingredients (some local or sustainable) and tout production methods that are often labor-intensive, time-consuming, and subject to season or particular supply chains. These purveyors – selling through farmers markets, food carts and trucks, specialty groceries, and occasionally their own brick and mortar shop – charge premium prices for their small-batch creations, much like Organic and heirloom specialty crop producers that have come before them. Mass-produced, less expensive, and arguably more “convenient” versions of their foods are often readily available in traditional grocery stores, yet these entrepreneurs still step forward to offer their products – why? This research offers a qualitative portrait of artisanal food producers and the various factors motivating them.
    [Show full text]
  • Lunch Menu for September
    September 2020 Holy Spirit Upper School Lunch Menu Monday Tuesday Wednesday Thursday Friday 1 2 3 4 Chicken and Cheese Chicken Tenders Corn Dogs Pizza Day! Quesadillas OR: Breaded Eggplant or: Veggie Burger Tenders Meatless Friday! or: Cheese Quesadillas with: Baked Lays with: Sweet Potato Fries Cheese Pizza with: Spanish Rice Steamed Green Beans Roasted Cauliflower With: Roasted Broccoli Steamed Corn Fruit Salad Chocolate Chip Cookie 7 8 9 10 National Hot Dog Day! 11 Herbed Chicken Legs Pizza Sticks Hot Dog Bar Meatless Friday! OR: Black Bean Burger and Marinara Dip or: Vegetarian Hot Dog Twist & Shout Mac ‘n with: Steamed Rice with: Steamed Corn with: Chili Cheese No School and Gravy Garden Salad Cheese with: Green Peas Roasted Broccoli & Slaw Fresh Baked Rolls Cauliflower Carrot Sticks Labor Day 14 15 16 17 18 BBQ Chicken Sandwich Chicken Soft Tacos All American Brunch for Lunch Pizza Day! or: Black Bean Burger OR: Bean and Cheese Hamburger French Toast Sticks Meatless Friday! with: Cole Slaw Tacos or: Vegetarian Burger Mushroom Spinach Egg Cheese Pizza Baked Beans with: Roasted Broccoli with: Shredded with: Soft Bun Casserole Mixed Fruit Cheddar Cheese Sliced American Cheese with: Caesar Salad Chocolate Chip Cookie Sweet Yellow Corn Oven Baked French Fries Oven Roasted Lettuce, Tomato, Pickle Red Potatoes 21 22 23 24 25 National Quesadilla Day! Carved Roast Pork Loin Chicken Tenders BBQ Chicken OR: Roasted Portabella Crispy Chicken Sandwich Meatless Friday! or: Breaded Drumsticks Mushrooms or: Vegetarian Burger Cheese Quesadilla Eggplant
    [Show full text]
  • Download Menu
    TM THE DOGS 100% ALL BEEF HAND TWISTED IN LAMB CASING FRANKS CONEY ISLAND QUÉBÉCOIS FRANK HOUSE-MADE CHILI, CHOPPED ONIONS, MUSTARD SQUEAKY CURDS, GRAVY, FEW FRIES ON IT FFGHD TX THE CORN DOG CAJUN SPICED GRILLED ONIONS, BBQ SAUCE, DEEP FRIED CORN BATTERED HOT DOG CHEDDAR CHEESE, CHIPOTLE MAYO FRANKIE GOES TO BUFFALO VEGETARIAN HOT DOG CHICKEN BACON, BLUE CHEESE DRESSING, CARROTS, CHOICE OF TOPPINGS CELERY, BUFFALO WING SAUCE (PANKO FRIED FRANK) CHI-TOWN FANCY PLAIN OL’ FRANK TOMATOES, CHOPPED ONIONS, RELISH, PICKLE, CHOICE OF TOPPINGS PEPPERONCINI, MUSTARD, CELERY SALT FANCY LA LA PREMIUM KOSHER HOT DOG BACON WRAPPED HOT DOG, MELTED CHEESE, CHOICE OF TOPPINGS JALAPEÑO CRISPS THE BURGERS FRESH PREMIUM CHUCK BURGERS DOUBLE AMERICAN CHEESEBURGER BIG FANCY TWO PATTIES, DOUBLE AMERICAN CHEESE, TWO PATTIES, DOUBLE AMERICAN CHEESE, CHOICE OF TOPPINGS LETTUCE, PICKLES, ONIONS, FANCY SAUCE DOUBLE CLASSIC BACON CHEESEBURGER THE BEYOND BURGER TWO PATTIES, DOUBLE AMERICAN CHEESE, BACON, SINGLE BEYOND MEAT PATTY, CHOICE OF TOPPINGS CHOICE OF TOPPINGS AMERICAN CHEESEBURGER CRISPY CHICKEN SANDWICH SINGLE PATTY, AMERICAN CHEESE, DEEP FRIED CHICKEN BREAST, CHOICE OF TOPPINGS HONEY MUSTARD MAYO, PICKLES CLASSIC BACON CHEESEBURGER SINGLE PATTY, AMERICAN CHEESE, BACON, CHOICE OF TOPPINGS TOPPINGS SAUCES DIPPING SAUCES $0.75 ADD $1.00 ADD $2.00 ADD $3.00 LETTUCE KETCHUP BLUE CHEESE DRESSING GRILLED ONIONS BACON CHILI TOMATO RELISH CHIPOTLE MAYO SOUR CREAM MELTED CHEESE GROUND CHORIZO ONION MUSTARD GARLIC MAYO JALAPEÑO CRISPS SHREDDED CHEESE CHOPPED HOT DOG BANANA PEPPERS MAYO FRANKS HOT SAUCE PEPPERONCINI SQUEAKY CURDS PICKLES FANCY SAUCE PLUM SAUCE 1 FRIED EGG CHICKEN BACON SAUERKRAUT DIJON MUSTARD HONEY MUSTARD MAYO GRAVY BACON WRAPPED PANKO FRIED WIENER *Menu items & prices subject to change without notice.
    [Show full text]
  • Stir Fried Rice, Double Boiled Vegetable and Ginger Soup
    Breakfast Open from 7:00 until 10:30 Sandbank Caviar Breakfast A romantic start to the day. We will transfer you by private speedboat to our secluded island, with a personal waiter in attendance to set up your own piece of beach with umbrella, blanket and your choice of breakfast basket. (Please bear in mind that this excursion is subject to weather conditions and tide times.)Paul Roger Blanc de Blanc Champagne served with Kaviari oscietra caviar 50g, Kaviari Kristol caviar 50g, and Salmon eggs 50g Blinis, black bread, deviled eggs, house smoked salmon, fingerling potatoes, shallot, parsley,Two Hundred Ninety Dollars per person $290.00 pp Floating Breakfast Enjoy your breakfast in your private pool. $100.00 Set Breakfast Accompanied by tropical fruit, choice of freshly squeezed juice, and brewed coffee or Ceylon tea. Maldivian Heritage Enjoy a traditional Maldivianbreakfast, composed of a salad of smoked tuna,onion,coconut, chili, lime and sour coppee leaf. All ingredients are finely chopped and mixed and accompanied by a fried omelette, freshly bakedchapati flatbread and biskeemiyaa, a fried dumpling filled with cabbage, egg, onion and curry leaf. Best paired with sweet tea. $36.00 Middle Eastern Organic chicken eggs baked in spiced vegetable tomato sauce, grilled pita bread, chickpea, avocado, and feta salad, pickles, garden greens and herbs. $35.00 pp All Prices are quoted in USD and are subject to 10% service charge and 12% government taxes Chinese Rice congee with soy sauce, ginger, and green onion served with traditional accompaniments, youtiao (Chinese donut), dim sum dumpling of the day, stir fried garden greens, steamed roots, and chilled bean curd.
    [Show full text]
  • Manual of Food Codes and Weights for Use in Household Food Consumption Phase of the 1977-78 Nationwide Food Consumption Survey Contents
    I •~• r pl CFE (Adm.) 335 2/11/77 14 UNITED STATES DEPARTMENT OF AGRICULTURE Agricultural Research Service Consumer and Food Economics Institute MANUAL OF FOOD CODES AND WEIGHTS FOR USE IN HOUSEHOLD FOOD CONSUMPTION PHASE OF THE 1977-78 NATIONWIDE FOOD CONSUMPTION SURVEY CONTENTS Introduction ........................................................... 2 Table: Conversion of ounces to decimal parts of a pound ............... 3 Baby and junior foods .................................................. 4 Meat: Beef ................................................................. 15 Pork ................................................................. 30 Veal ............................................ ..................... 41 Lamb, mutton, goat ................................................... 46 Variety meats, game .................................................. 51 Luncheon meats ......................... ~ ............................. 59 Meat substitutes, extenders .......................................... 63 Poultry ................................................................ 66 Fish and shellfish ..................................................... 83 Eggs ................................................................... 126 Milk, cream, ice cream, cheese ......................................... 128 Vegetables ............................................................. 145 Juices: Vegetable, fruit, ades, and punches ........................... 194 Fruit: Citrus, other vitamin C rich, other fruit .....................
    [Show full text]
  • News 07 17/05/05 11:56 Page 1
    News 07 17/05/05 11:56 Page 1 VEGGIE LIFESTYLE ZEITUNG AUS TOFUTOWN • Tofutown.com ist die Bio-Firma in der wunderschönen Vulkaneifel, die Ihre Viana Produkte herstellt. In Tofutown werden nur rein pflanzliche Bio-Rohstoffe verarbeitet. Sauberes Wasser, reine Luft und unverbrauchte Natur für Ihre Nahrungsmittel. 07 WWW.VIANA.DE WWW.TOFUTOWN.DE • WWW.ERNAEHRUNG-NACHHALTIGKEIT.DE WWW.TOFUTOWNNEWS.DE Texanisches Wurst-Gulasch für 3 hungrige Esser 1 Zwiebel 1 Knoblauchzehe Pflanzenöl zum Braten 1 Packung Viana Toscaninis 1 große rote Paprikaschote 1 kleines Glas Zuckermais 1/2 Teelöffel getrockneter Oregano 1 Prise Kreuzkümmel Salz, Pfeffer nach Geschmack Tomatenmark 1 Schuss Rotwein, alternativ Wasser Guten Tag, • zuerst greifen Sie zum Messer: warum heißt der Hot Dog eigentlich Hot Dog? s Zwiebel und Knoblauch kleinschneiden, Und ist ein vegetarischer Hot Dog nicht kidskid die Würstchen in dicke Scheiben schneiden, überhaupt ein Widerspruch in sich? lovelove die Paprika würfeln Fragen über Fragen, die mir in meiner Funktion itit • Zwiebeln, Knoblauch, Wurststückchen als Tofu-Burgermeister immer wieder gestellt und Paprika in der Pfanne in heißem werden. Pflanzenöl anbraten Wie der Name Hot Dog entstanden ist, • dann Zuckermais und Gewürze hinzufügen dazu gibt es viele Theorien. Eine lautet so: Hier geht’s um die (Veggie-)Wurst • zum Schluss kommen Tomatenmark Um das Jahr 1900 beobachtete ein amerikanischer Tofu Knacker und ein Schuss Rotwein oder Wasser hinzu Karikaturist bei einem Polospiel, wie Verkäufer Mild im Geschmack, knackig im Biss – • die Konsistenz der Soße soll nicht zu dünn “Dachshund Sausages” anpriesen. die schmecken Kindern! werden Daraufhin zeichnete er einen bellenden Dackel Die Kombination von wertvollem Soja- • Schmurgeln lassen bis die Paprika gar ist in der Semmel und erfand das Wort “Hot Dog”.
    [Show full text]
  • Camp Bloomfield – Conejo Valley USD Outdoor School Weekly Menu
    Camp Bloomfield – Conejo Valley USD Outdoor School Weekly Menu Cycle One – 2019 Los Cerritos MS #1 (2/11 to 2/14); and Redwood MS #1 (2/26 to 3/1); and Sequoia MS #1 (3/12 to 3/15); and Sycamore Canyon School (3/26 to 3/29) and Colina MS #2 (4/8 to 4/11) Day One Dinner: Soup du Jour, Caesar Salad, Rotisserie Chicken served with Seasoned Potatoes, Peas, Whole Wheat Dinner Roll and Cup Cakes for Dessert (Vegetarian BBQ Chicken Tender available) Day Two Breakfast: Orange Juice, Assorted Cold Cereal, Oatmeal, Waffles served with Syrup and Bacon (Vegetarian Sausage available) Trail Lunch: Sack Lunch for Trail: Deli Sandwich on Whole Wheat Bread, Potato Chips, Whole Fruit, Water and Cookies (Cheese or Vegetable Sandwich available) Café Lunch: Tossed Salad, Cheese Burgers served with Lettuce & Tomato, French Fries and Fruit Gelatin for Dessert (Garden Burgers available) Dinner: Soup du Jour, Caesar Salad, Pasta served with Meat or Marinara Sauce, Vegetable Medley, Parmesan Breadstick and Italian Ice for Dessert Day Three Breakfast: Orange Juice, Assorted Cold Cereal, Cream of Wheat, Scrambled Eggs, Hash Browns and Fresh Fruit Trail Lunch: Sack Lunch for Trail: Deli Sandwich on Whole Wheat Bread, Potato Chips, Whole Fruit, Water and Cookies (Cheese or Vegetable Sandwich available) Café Lunch: Tossed Salad, Cheese or Pepperoni Pizza served with Steak Fries, Vegetable Sticks and Ice Cream Dinner: Soup du Jour, Garden Salad, Beef Chimichanga served with Salsa, Sour Cream, Refried Beans, Spanish Rice and Churros for Dessert (Bean and Cheese Burrito
    [Show full text]