The patent discloses halophilic bacteria and a method for fermenting fish paste, belonging to the technical field of solid-state fermentation of aquatic products using microorganisms. Four kinds of screened halophilic bacteria were used as mixed starter culture to produce fish paste. The effects of the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time and salinity on fish paste were studied by determining physical and chemical indexes and performing sensory evaluation. The fish paste has the characteristics of high safety, low salinity, high flavor and nutrition value. This method of fish paste processing needs short fermentation time. The fermented products of fish paste with better flavor can be obtained by using the mixed starter culture.

Provided are: ice which has excellent cooling capacity; a production method therefor; a method for producing a cooled article; and a refrigerant. Also provided are: ice in a non-separating state; and a production method therefor and ice which satisfies conditions (a) and (b) and is from a liquid that includes an aqueous solution comprising a solute. (a) The temperature of the ice after melting completely is less than 0 C. (b) The rate of change of the solute concentration in the aqueous solution generated from the ice in the melting process is 30% or lower. The refrigerant includes the ice. The refrigerant also includes water which comprises the same solute as the solute included in the ice, wherein the ratio of the concentration of the solute in the ice and the concentration of the solute in the water is preferably 75:25 to 20:80.

Provided are: ice which has excellent cooling capacity; a production method therefor; a method for producing a cooled article; and a refrigerant. Also provided are: ice in a non-separating state; and a production method therefor and ice which satisfies conditions (a) and (b) and is from a liquid that includes an aqueous solution comprising a solute. (a) The temperature of the ice after melting completely is less than 0 C. (b) The rate of change of the solute concentration in the aqueous solution generated from the ice in the melting process is 30% or lower. The refrigerant includes the ice. The refrigerant also includes water which comprises the same solute as the solute included in the ice, wherein the ratio of the concentration of the solute in the ice and the concentration of the solute in the water is preferably 75:25 to 20:80.

A method for producing frozen fresh plants/animals or portions thereof includes the steps of: producing an ice slurry by mixing ice generated by freezing salt water having a salt concentration of from 13. 6% to 23 .1% and salt water having a salt concentration of from 13. 6% to 23.1%, and instantaneously freezing fresh plants/animals or portions thereof by immersing the fresh plants/animals or portions thereof in the ice slurry.

A method for producing frozen fresh plants/animals or portions thereof includes the steps of: producing an ice slurry by mixing ice generated by freezing salt water having a salt concentration of from 13. 6% to 23 .1% and salt water having a salt concentration of from 13. 6% to 23.1%, and instantaneously freezing fresh plants/animals or portions thereof by immersing the fresh plants/animals or portions thereof in the ice slurry.

Provided is a means for easily producing a plurality of types of flake ice each having a different freezing point and approximately uniform solute concentration. There is provides a flake ice production device. A drum includes an inner cylinder, an outer cylinder surrounding the inner cylinder, and a clearance formed between the inner cylinder and the outer cylinder. A refrigerant supply unit supplies a refrigerant to the clearance. A rotary shaft rotates taking a central axis of the drum as an axis. An injection unit rotates together with the rotary shaft and sprays brine toward the inner peripheral surface of the inner cylinder. A scraping unit scrapes off flake ice that is generated as a result of brine having been sprayed from the injection unit becoming attached to the inner peripheral surface of the inner cylinder, which has been cooled by the refrigerant supplied to the clearance.

Provided is a method for preparing a processed pork snack containing a high concentration of pork-derived collagen by a process, including the following steps: step (1) of washing and cutting of raw material pork); step (2) of pork boiling; step (3) of pork cooling and fat removal; step (4) of cutting according to size, water removal, cutting and preservative addition; step (5) of natural drying, drying at 18 to 30 C.; step (6) of baking at low-temperature drying in an oven; step (7) of boiling; step (8) of natural drying; step (9) of heating and puffing at instantaneous high temperature under pressure; and step (10) of treating the puffed collagen with a carrier such as a sweetener or a preservative.

Provided is a method for preparing a processed pork snack containing a high concentration of pork-derived collagen by a process, including the following steps: step (1) of washing and cutting of raw material pork); step (2) of pork boiling; step (3) of pork cooling and fat removal; step (4) of cutting according to size, water removal, cutting and preservative addition; step (5) of natural drying, drying at 18 to 30 C.; step (6) of baking at low-temperature drying in an oven; step (7) of boiling; step (8) of natural drying; step (9) of heating and puffing at instantaneous high temperature under pressure; and step (10) of treating the puffed collagen with a carrier such as a sweetener or a preservative.

A method and a control system of a food treating process made of a plurality of sub-processes is disclosed. The system comprises a plurality of product sensors including at least a spectrograph sensor and a thermograph sensor, plant sensors, control devices, a main hardware and software architecture apt, and a database structure to provide timely and automatic regulation controls, preferably exploiting synergies between various optimised parallel processes.

A method and a control system of a food treating process made of a plurality of sub-processes is disclosed. The system comprises a plurality of product sensors including at least a spectrograph sensor and a thermograph sensor, plant sensors, control devices, a main hardware and software architecture apt, and a database structure to provide timely and automatic regulation controls, preferably exploiting synergies between various optimised parallel processes.