A method for ecological utilization of silver carp, including the pretreatment of silver carp and the process of making canned fish surimi. The fish meat of silver carp is processed canned surimi. The fish heads and bones are heated and undergo enzymatic hydrolysis by enzymes, and the residues of the filtration are prepared for fish bone powder. A filtration membrane is used to reduce the volume of the filtrate to 50% of fish surimi and then the filtrate is frozen to ice. The frozen part can be added to fish surimi. The transparent part from membrane filtration was used to produce protein powder or ingredients for beverages. Fish offal can be used to produce protein liquid fertilizer. Fish scales and skins can be used to produce collagen. The method adopts ecological utilization, which makes the silver carp meat used effectively, including its processed wastes. The method is a closed cycle process such that that no pollutants or wastes are discharged during the process.

To inexpensively and easily provide a modified starch having a novel property.

A modified starch of which a particle diameter distribution waveform exhibits a single peak, wherein a 10 mass % paste liquid of the modified starch has an RVA peak viscosity that is 5% or less of the RVA peak viscosity of an unmodified starch serving as a raw material, and the difference between the maximum particle diameter and the minimum particle diameter is 2 μm or less. The modified starch is suitable for use as a food additive, a food texture improvement agent, a base material for powderization, a binder additive, a paper-making additive, a building material additive, etc.

The present invention relates to a laver fried snack in a three-dimensional shape and a preparation method therefor. Being easy to eat, the laver fried snack can be readily ingested by anyone irrespective of time and place and can be used as a side dish for meals or for alcoholic beverages. The laver fried snack can be variously configured according to tastes and needs of consumers, such as for persons reluctant to eat due to their dietary habits, or foreigners, the elderly, children, or patients and thus can be easily applied.

The present invention relates to a laver fried snack in a three-dimensional shape and a preparation method therefor. Being easy to eat, the laver fried snack can be readily ingested by anyone irrespective of time and place and can be used as a side dish for meals or for alcoholic beverages. The laver fried snack can be variously configured according to tastes and needs of consumers, such as for persons reluctant to eat due to their dietary habits, or foreigners, the elderly, children, or patients and thus can be easily applied.

The present invention relates to a functional food composition using an anchovy processed product and a method of manufacturing the same. More specifically, the present invention comprises the steps of: preparing a raw material food composition including semi-dried anchovies and raw anchovies; salting the raw material food composition; fermenting the salted food composition under a certain condition; extracting effective ingredients from the fermented food composition; purifying the extracted effective ingredients; and freeze-drying the purified effective ingredients.

The present invention relates to a functional food composition using an anchovy processed product and a method of manufacturing the same. More specifically, the present invention comprises the steps of: preparing a raw material food composition including semi-dried anchovies and raw anchovies; salting the raw material food composition; fermenting the salted food composition under a certain condition; extracting effective ingredients from the fermented food composition; purifying the extracted effective ingredients; and freeze-drying the purified effective ingredients.

Habesha dried food product is prepared according to the steps of: selecting ingredients from at least one of a major food group, an accessory food group, and a whole grain; cooking the selected ingredients according to a Habesha cuisine to result in a form of food; partially dehydrating and freeze drying the freshly prepared form of food to result in segmented dried form of food; or directly freeze drying the freshly prepared form of food to result in powdered dried form of food; and packaging the dried form of food in moisture resistant containers to result in packaged Habesha dried food product. Dried food thus prepared results in less digestive discomfort, shortened food preparation, reduced objectionable smell, and stable products requiring no refrigeration.

Habesha dried food product is prepared according to the steps of: selecting ingredients from at least one of a major food group, an accessory food group, and a whole grain; cooking the selected ingredients according to a Habesha cuisine to result in a form of food; partially dehydrating and freeze drying the freshly prepared form of food to result in segmented dried form of food; or directly freeze drying the freshly prepared form of food to result in powdered dried form of food; and packaging the dried form of food in moisture resistant containers to result in packaged Habesha dried food product. Dried food thus prepared results in less digestive discomfort, shortened food preparation, reduced objectionable smell, and stable products requiring no refrigeration.

The present invention relates to the use of a composition for stabilizing fish meal.

A frozen product of minced fish meat frozen into granules includes: 90 wt % or more of meat granules having a substantially columnar shape with a 3 mm to 7 mm diameter; and 10 wt % or less of meat granules with a short diameter of 2 mm or less. A method of producing the minced fish meat frozen into granules includes: raising the temperature of fish meat which has been frozen at 20 C. or less to a temperature of from 10 C. to 5 C.; mincing the fish meat while maintaining the temperature of the fish meat at 10 C. to 5 C. by using a meat mincer having a feed screw, a plate, and a plate knife at a rotation speed of 200 rpm or less; lowering the temperature of minced fish meat to 20 C. or less; and crushing the minced fish meat frozen at 20 C. or less into granules.