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.

A biotechnological composition, more specifically, a composition and its specific application at a Stick water Evaporation Plant during the fish meal & oil manufacturing process, aimed to avoid increase of nitrogen volatile compounds and to reduce the viscosity of stick water concentrate is disclosed.

A method for freeze-drying food products that includes a probiotic composition for the mitigation, inhibition, and/or exclusion of microorganisms.

The present invention relates to a method for the application and implantation of starter cultures in products of animal origin for curing same, which comprises: a) introducing one or more starter cultures of Staphylococcus and yeasts in a whole muscle product of animal origin by means of sprinkling, tumbling and massaging; b) subjecting said product after step a) to maturation treatment with heat and humidity to favor starter culture growth; d1) freezing the product after step b), stopping the starter culture biological activity; and d2) cutting or slicing the frozen product; and d3) subjecting cutted or sliced product to a rapid drying process for between 30 and 120 minutes; and e) packing the dried product of animal origin.

Provided are methods of making high quality seaweed meal suitable for food applications. The method comprises the steps of cleaning the fresh, dried, or rehydrated red seaweed, pretreating the red seaweed with a salt under heat, and drying and grinding the treated red seaweed to obtain the seaweed meal. Optionally, the method comprises bleaching the red seaweed, and/or hydrolyzing the red seaweed with cellulase. The seaweed meal produced by the disclosed technology has a light color, good flavor and taste, good mouthfeel, high gelling capability, great stability, and ideal smoothness and slipperiness suitable for food applications.

A method of preparing seasoned raw pollock includes cutting pollock flesh from pollock of which skin has been removed, preparing a salt mixture by adding Euphorbia humifusa powder and Dryopteris crassirhizoma powder to deep sea water brine, salting the pollock flesh in the salt mixture; preparing a vinegar mixture by adding Ixeris dentata powder and Androsace umbellata powder to vinegar water, performing fermentation by immersing the salted pollock flesh in the vinegar mixture, and mixing the fermented pollock flesh with salt, red pepper powder, garlic, ginger, sugar, syrup, vinegar, and sesame. Seasoned raw pollock is prepared by using the method, and a processed food is produced by using the seasoned raw pollock.

The invention provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork us phospholipase A2 (PLA2) enzymes.

An apparatus for hydrolysing a product, comprising a continuous conduit having an inlet for receiving the product and an outlet for discharging the product, the conduit being formed so as to follow a path that winds around a longitudinal axis as the conduit extends parallel to the longitudinal axis between the inlet and the outlet, and a heating system for heating at least part of the conduit. The conduit is rotatable about the longitudinal axis so as to transport product received in the inlet towards the outlet.

The present invention relates to a fish sauce and a method of manufacturing a fish sauce. According to an embodiment of the present invention, a fish sauce manufactured using fish and shellfish as a raw material according to a fermentation process including among amino acids, tryptophan in a content of more than 5 wt % based on a total weight of the amino acids. The fish sauce has increased content of tryptophan in which antioxidant activity is increased due to the increased content of tryptophan contained as an active ingredient, a fermentation period is drastically shortened, and a content of salt is low to improve a health benefit.

The invention relates to a liquid or dried composition derived from mussels having a high yield of bioactive components with improved bioavailability. The compositions have at least two phases, including at least one hydrophobic phase having one or more lipid and/or lipophilic bioactive compounds, and one or more hydrophilic or aqueous phases having one or more bioactive components dispersed or suspended therein. The liquid composition has an emulsion-like structure and the dried composition has the properties of a self-emulsifying composition when rehydrated. The compositions are naturally stable and include uniformly dispersed spherical shaped biomaterials with a majority of particles sizes of between about 100 nm-50,000 nm. The structure of the compositions provides improved bioavailability of bioactive compounds and a wide variety of formulation options.