The present invention relates to a method for preparing a chicken frying powder using snow crab powder, more specifically to a method for preparing a chicken frying powder using snow crab powder in which snow crab powder is mixed as an ingredient of the chicken frying powder used at the time of chicken frying to have effects that the unique odor and fishy smell of chicken is removed by the snow crab powder and chitosan contained in the snow crab powder eliminates oil odor as well as makes chicken more tender.

The present invention relates to a method for preparing a chicken frying powder using snow crab powder, more specifically to a method for preparing a chicken frying powder using snow crab powder in which snow crab powder is mixed as an ingredient of the chicken frying powder used at the time of chicken frying to have effects that the unique odor and fishy smell of chicken is removed by the snow crab powder and chitosan contained in the snow crab powder eliminates oil odor as well as makes chicken more tender.

The present document describes compounds resulting from the complexation of quaternary ammonium compounds with boric acid and/or its derivatives, and methods of making the same, and methods of using the same for the treatment of pathogenic infections.

The present document describes compounds resulting from the complexation of quaternary ammonium compounds with boric acid and/or its derivatives, and methods of making the same, and methods of using the same for the treatment of pathogenic infections.

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.

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.

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.

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.