The present invention relates to a sushi composition, and more specifically, to a sushi composition which includes a sushi layer, a sauce layer formed on an upper surface of the sushi layer, and a powder layer formed on a lower surface of the sushi layer, wherein the sushi layer consists of a filling made of a protein component and a sushi mixture covering the filling. The sushi composition has excellent taste and texture, contains abundant nutrients, and exhibits excellent preservation by applying various ingredients in the form of a sauce or powder.

A calcium enriched seafood product according to this invention, which includes, but not limited to, a shelf stable, chilled and frozen tuna or salmon products or other similar shelf stable, can provide a considerable bone health benefit to consumers by providing as much as 412 mg/100 g of available calcium in the finished product. This disclosure comprising the additional calcium supplement wherein the amount of calcium in final product is in the range of 0.5 to 5.0% (w/w) of the total weight of said product and wherein the sources of additional calcium supplement can be selected from raw or partially purified animal or fish bone or partially purified fish bone or inorganic calcium compound.

A calcium enriched seafood product according to this invention, which includes, but not limited to, a shelf stable, chilled and frozen tuna or salmon products or other similar shelf stable, can provide a considerable bone health benefit to consumers by providing as much as 412 mg/100 g of available calcium in the finished product. This disclosure comprising the additional calcium supplement wherein the amount of calcium in final product is in the range of 0.5 to 5.0% (w/w) of the total weight of said product and wherein the sources of additional calcium supplement can be selected from raw or partially purified animal or fish bone or partially purified fish bone or inorganic calcium compound.

The present invention discloses Planococcus and a method for improving fermentation quality of a low-salt fish sauce by Planococcus, and relates to the application field of food microbiology technology. The Planococcus strains have been deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC NO. 17057, CGMCC NO. 17058, CGMCC NO. 17059, and CGMCC NO. 17060. The production cycle of fermented fish sauce using the Planococcus strains is greatly shortened, and the fermentation temperature is reduced. The fish sauce obtained by this method is transparent brown red, and has the unique aroma of aquatic products without impurities such as suspension or flocculent. The finished fish sauce has low salt content and high amino acid nitrogen content (according to the Chinese fish sauce industry standard, the fish sauce is classified as first-grade fish sauce). The contents of total volatile basic nitrogen and histamine are lower than the national standard.

The present invention discloses Planococcus and a method for improving fermentation quality of a low-salt fish sauce by Planococcus, and relates to the application field of food microbiology technology. The Planococcus strains have been deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC NO. 17057, CGMCC NO. 17058, CGMCC NO. 17059, and CGMCC NO. 17060. The production cycle of fermented fish sauce using the Planococcus strains is greatly shortened, and the fermentation temperature is reduced. The fish sauce obtained by this method is transparent brown red, and has the unique aroma of aquatic products without impurities such as suspension or flocculent. The finished fish sauce has low salt content and high amino acid nitrogen content (according to the Chinese fish sauce industry standard, the fish sauce is classified as first-grade fish sauce). The contents of total volatile basic nitrogen and histamine are lower than the national standard.

A problem to be solved by the present invention is to produce Satsuma-age, namely deep-fried minced fish and vegetables, and batter liquid, rich in vegetables. The above problem has been solved by the present invention by substituting vegetables for all, most, or part of the water used in the production of the Satsuma-age as well as the batter liquid. The Satsuma-age provided by the present invention and fried food produced with the batter liquid provided by the present invention are excellent because they are rich in vegetable-derived nutrients. The Satsuma-age and the fried food produced are also excellent in flavor, taste, and mouth feel.

A mutant transglutaminase (mutant TG) having high thermostability and/or high pH stability is provided. A mutant TG having a mutation at amino acid residue(s) such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K181, E182, H188, D189, R208, T245, S246, G250, G275, S284, H289, G301, and K327 and/or a mutation of introducing a disulfide bond.

A frozen battered fish product, method and apparatus for production. The product comprises a fried batter coating with a pre-defined pattern of ridges and troughs which create a textured batter surface. A frozen aqueous protective layer is disposed over a part of the batter coating to protect textured features including the pattern of ridges and troughs. The aqueous protective layer is designed particularly to provide protection when a more brittle frying batter is used, as a result of using a frying medium with lower saturated fat content.

The present invention includes a method and method for preserving a fish or seafood product comprising: contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 85% high oleic sunflower oil, meat seasoning, 0-2.0% salt; salt, and optionally adding one or more stabilizers; a first pasteurizing step; vacuum packing the fish or seafood in a moisture and oxygen-impermeable packaging film; a second pasteurizing step.

The present invention includes a method and method for preserving a fish or seafood product comprising: contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 85% high oleic sunflower oil, meat seasoning, 0-2.0% salt; salt, and optionally adding one or more stabilizers; a first pasteurizing step; vacuum packing the fish or seafood in a moisture and oxygen-impermeable packaging film; a second pasteurizing step.