A sushi maker kit having a frame member with first, second, third, fourth side walls and a ledge capturing portion is provided. The first, second, third and fourth side walls define an open region. The ledge capturing portion extends upwardly from the first, second, and third side walls proximate to a first end of the frame member. The sushi maker kit further includes an insert member having a plate portion and a keel portion. The keel portion is coupled to and extends from the plate portion in a first direction. The plate portion has a ledge portion at a first end thereof. The ledge portion is removably received in the ledge capturing portion such that the keel portion extends into the open region of the frame member when the insert member is in a first operational position relative to the frame member.

A fish-quality determination system (1) analyzes, through machine learning, a relationship among image data taken of cross-sections of tails of fish, boat data indicating fishing boats that caught the fish, and quality data indicating quality of the fish. When having acquired, from a user device (3), image data of a cross-section of the tail of a fish subject to determination and boat data indicating a fishing boat that caught the fish, the system (1) uses, as an input, the image data of the cross-section of the tail of the fish subject to the determination and the boat data indicating the fishing boat that caught the fish that have been acquired so as to estimate and output quality of the fish subject to the determination on the basis of the analyzed relationship. The output quality of the fish subject to the determination is displayed on the user device (3).

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Aspects of the present disclosure relate to compositions comprising rice bran extract, method of making rice bran extract and method of using same.

Aspects of the present disclosure relate to compositions comprising rice bran extract, method of making rice bran extract and method of using same.

Methods and compositions are provided for reducing off-flavor in aquatic species or in aqueous systems. Microbial biomass or its derivatives is provided in the form of a feed composition or into the water in an aquaculture production system or other aqueous system, thereby modulating the level of one or more off-flavor producing compounds.

Methods and compositions are provided for reducing off-flavor in aquatic species or in aqueous systems. Microbial biomass or its derivatives is provided in the form of a feed composition or into the water in an aquaculture production system or other aqueous system, thereby modulating the level of one or more off-flavor producing compounds.

A frozen stuffed fish ball with low soup loss and the method of preparing the same. By combining hydrocolloid and oil pre-emulsification technology, the problems of taste of powder, soup loss of fish balls after freeze-thaw cooking and the taste of frozen stuffed fish balls after freeze-thaw cooking are solved. The use of konjac gum and carrageenan or curdlan respectively, combined with oil pre-emulsification technology, also effectively improves the texture and brightness of the outer skin of fish balls. Compared with a single addition of conventional technology, the hardness, elasticity and brightness are increased, solving loosen structure, brightness and other problems due to freeze-thaw cycle. Further, it may be used in the fish ball processing line for preparing fish ball with fillings and other stuffed surimi products.

A coated food substrate including a food substrate with a vegetable coating comprising vegetables which must not be either potato or corn, where the vegetables are in comminuted form and preferably have a particle size in the range of about 50 to 500 μm and where the comminuted vegetables may be applied as a coating which optionally may also include vegetable pieces in the range of about 0.5 to 2 mm in the largest cross-section.