Fuente: WIPO "tomato" The improved process for infusion of flavors into delicate shrimp and other seafood and consumable protein products involves utilization of a tumbler device with a drum inner chamber having screw-type baffles, each baffle having a product facing surface forming an acute angle with respect to the inner chamber surface. The tumbler drum variable in rotational speed and capable of maintaining a preset vacuum pressure within the chamber. Raw product is tumbled within the chamber under a predetermined pressure for a predetermined period at a predetermined rotational speed to infuse the flavor-profile brine within the seafood product.