The present invention relates to a continuous on-board drying method for Antarctic krill and a continuous on-board processing method of shelled Antarctic krill. The drying method includes the following steps: 1) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; 2) rapidly heating the krill to the temperature of up to 70? C. using infra-red rays; 3) hot-air drying; 4) impurity removal by vacuum; 5) cooling to obtain dried krill. The processing method includes the following steps: a) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; b) rapidly heating the krill to the temperature of up to 70? C. using infra-red rays; c) hot-air drying; d) subjecting the dried krill to shelling treatment to separate shell from meat, to obtain shelled krill; e) impurity removal by vacuum to obtain shelled krill product. The methods in the present invention are highly efficient, energy saving, green and environmental protection, and the krill products have high quality and safety.

A system and method are disclosed for processing packaged seafood containing shrimp or other non-crab shellfish species. Embodiments of the disclosed method provide a pasteurized shellfish product having a longer refrigerated shelf-life than experienced with conventional shellfish processing methods, and the shellfish product produced retains more of its original sensory qualities, such as texture, flavor and odor, than are retained by shellfish made according to current processing methods.

A rapid fermentation method for shrimp paste based on combined strain fortification is provided. Cladosporium Z3 and Enterococcus faecalis X1 were deposited in the Chinese typical culture preservation center under preservation numbers CCTCC NO: M 2022487 and CCTCC NO: M 2022486, respectively. Two strains were employed to ferment the small hairy shrimp in two steps, utilizing each strain's properties, which enabled the fermentation capacity to be maximized to increase the fermentation speed and stabilize the quality. In addition, the pollution of miscellaneous bacteria is inhibited by strain-enhanced fermentation.

A rapid fermentation method for shrimp paste based on combined strain fortification is provided. Cladosporium Z3 and Enterococcus faecalis X1 were deposited in the Chinese typical culture preservation center under preservation numbers CCTCC NO: M 2022487 and CCTCC NO: M 2022486, respectively. Two strains were employed to ferment the small hairy shrimp in two steps, utilizing each strain's properties, which enabled the fermentation capacity to be maximized to increase the fermentation speed and stabilize the quality. In addition, the pollution of miscellaneous bacteria is inhibited by strain-enhanced fermentation.

The present invention provides a pasta-like shaped edible product comprising surimi, fish or portions thereof, prepared by a process consisting of the steps of: a. chopping frozen surimi to chips; b. introducing the surimi chips in a predetermined ratio to cold water and salt to provide a mixture; c. providing additives to said mixture; d. homogenizing under vacuum; e. adding vegetable oil and homogenizing to a homogenic emulsion; f. injecting the mass to a pasta molding head; g. refrigerating said mass for at least about 6 hours; h. molding a predetermined shape; i. transporting said molded pasta on a conveyor belt heated to about 40 to about 50 degrees Celsius; j. cooling said edible product for about 4 hours at about 4 degrees Celsius to about 6 degrees Celsius.

The present invention provides a pasta-like shaped edible product comprising surimi, fish or portions thereof, prepared by a process consisting of the steps of: a. chopping frozen surimi to chips; b. introducing the surimi chips in a predetermined ratio to cold water and salt to provide a mixture; c. providing additives to said mixture; d. homogenizing under vacuum; e. adding vegetable oil and homogenizing to a homogenic emulsion; f. injecting the mass to a pasta molding head; g. refrigerating said mass for at least about 6 hours; h. molding a predetermined shape; i. transporting said molded pasta on a conveyor belt heated to about 40 to about 50 degrees Celsius; j. cooling said edible product for about 4 hours at about 4 degrees Celsius to about 6 degrees Celsius.

Fluorine being present in the exoskeleton of crustaceans, and especially krill represents a problem for using krill as a source for food, feed, food additives and/or feed additives. There has been developed a process for removing such fluorine from krill material by subjecting the krill to disintegration and to an enzymatic hydrolysis process prior to or simultaneously with a removal of the exoskeleton particles producing a fluorine-reduced product. Inherent in the disclosed process is the ability to process krill material with a high polar lipid content for producing superior quality, low fluorine, products suitable for the food and feed as well as the pharmaceutical, neutraceutical and cosmetic industry.

Fluorine being present in the exoskeleton of crustaceans, and especially krill represents a problem for using krill as a source for food, feed, food additives and/or feed additives. There has been developed a process for removing such fluorine from krill material by subjecting the krill to disintegration and to an enzymatic hydrolysis process prior to or simultaneously with a removal of the exoskeleton particles producing a fluorine-reduced product. Inherent in the disclosed process is the ability to process krill material with a high polar lipid content for producing superior quality, low fluorine, products suitable for the food and feed as well as the pharmaceutical, neutraceutical and cosmetic industry.

A food processing system is disclosed including a cooker including a first conveyor wherein food is cooked, a first chiller including a second conveyor wherein the food is chilled, a second chiller including a third conveyor wherein food is chilled, and a variable speed controller that controls the third conveyor to run at a different speed from the first conveyor. The first conveyor and the second conveyor preferably run at a same speed. The first chiller and the second chiller may be in fluid communication. In other aspects, the system further includes holes that allow the fluid to pass between the first chiller and the second chiller and flaps over the holes. The variable speed controller preferably ensures that the food exits the system with a pre-determined level of chilling, water weight, or both. Also, associated methods are disclosed.

Provided is a method of manufacturing kimchi including assorted mushrooms as a filling, in which efficacy of the assorted mushrooms is maintained, a color and gloss and a flavor intrinsic to kimchi do not disappear, and a barrier of an unfamiliar taste and odor peculiar to the mushrooms is removed.