The invention relates to an automated station for salting meat pieces in a predetermined manner, enabling a method for salting poultry meat pieces to be automated, thus increasing productivity and thereby improving safety conditions. The station comprises motorised supply means for supplying meat pieces (P) in a forward direction, handling means for handling meat pieces in order to handle the meat piece coming from the supply means, salt supply means configured to provide salt on an inner and outer area of the meat piece (P), as well as a retrieval system for retrieving salt coming from the salt supply means.

The invention relates to an automated station for salting meat pieces in a predetermined manner, enabling a method for salting poultry meat pieces to be automated, thus increasing productivity and thereby improving safety conditions. The station comprises motorised supply means for supplying meat pieces (P) in a forward direction, handling means for handling meat pieces in order to handle the meat piece coming from the supply means, salt supply means configured to provide salt on an inner and outer area of the meat piece (P), as well as a retrieval system for retrieving salt coming from the salt supply means.

The present application relates to a method for cleaning, detoxifying and cells and tissues preservation of a fresh animal liver, comprising the following steps: taking out a whole fresh liver from an animal body quickly and removing the gallbladder, with blood vessels in first porta hepatis of the liver being retained; dissecting quickly and determining portal vein, biliary tract, hepatic artery and upper and lower ends of the inferior vena cava, and then inserting disinfected medical catheters into blood vessels of the portal vein, the biliary tract and blood vessels of the hepatic artery; perfusing a perfusate into the catheters, eliminating macrophages and other immune cells containing a large number of toxins, blood and harmful substances in the liver continuously and flushing bitter bile out from the biliary tract meantime; and completing processing of the liver when the fresh liver becomes white from blood red. It can be guaranteed that cells and tissues of the liver are not damaged as far as possible, and toxins, blood and harmful substances in the liver can be eliminated after the liver is treated by the method.

The present application relates to a method for cleaning, detoxifying and cells and tissues preservation of a fresh animal liver, comprising the following steps: taking out a whole fresh liver from an animal body quickly and removing the gallbladder, with blood vessels in first porta hepatis of the liver being retained; dissecting quickly and determining portal vein, biliary tract, hepatic artery and upper and lower ends of the inferior vena cava, and then inserting disinfected medical catheters into blood vessels of the portal vein, the biliary tract and blood vessels of the hepatic artery; perfusing a perfusate into the catheters, eliminating macrophages and other immune cells containing a large number of toxins, blood and harmful substances in the liver continuously and flushing bitter bile out from the biliary tract meantime; and completing processing of the liver when the fresh liver becomes white from blood red. It can be guaranteed that cells and tissues of the liver are not damaged as far as possible, and toxins, blood and harmful substances in the liver can be eliminated after the liver is treated by the method.

Method and device for freezing food items in a gradual process, where the food items are first put through under-cooling before the food items are placed in a container or receptacle for freezing. The method and device are particularly suitable for freezing freshly slaughtered and bled fish for later processing.

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.

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.

The present invention relates to a brine injection system with a plurality of needles, which are inserted into a product and through which brine is injected into the product, wherein brine which does not end up in the product is collected and recycled and wherein during recycling, the brine flows through a filter.

A method and an apparatus for bringing fish to an under-cooled state by a sub-chilling process before processing, which prolongs rigor and allows processing of the fish in rigor providing better quality fish products.

A method and an apparatus for bringing fish to an under-cooled state by a sub-chilling process before processing, which prolongs rigor and allows processing of the fish in rigor providing better quality fish products.