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.

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 compound having antihypertensive activity, especially 5-deoxy-irilin B having angiotensin-I-converting enzyme inhibition activity, derived from Salicornia SPP., a salty sauce containing the same, and a composition for the prevention and treatment of hypertension containing the same are provided. The Salicornia SPP.-derived salty sauce having superior sensory and functional properties can be produced through cutting or grinding and then hydrolyzing of Salicornia SPP. alone, thus increasing the amounts of polyphenols, which is effective in the treatment of hypertension, and glutamic acid, which is responsible for a savory taste; through purification, thus improving sensory properties such as removal of unpleasant tastes and odors and decoloration; and through concentration under reduced pressure, thus exhibiting both a savory taste and a salty taste, and can also be efficiently utilized as functional foods and medications for the prevention of hypertension and cardiovascular disease, and contains large amounts of organic nutrients and is thus nutritionally useful.

The present invention relates to a composition comprising a fermented seaweed and/or a fermented algae; in combination with a fermented plant material, wherein the fermented plant material is selected from the family Fabaceae.

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.

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 process for bleaching algal biomass comprises at least the following phases of:supply of at least one algal biomass to be bleached;mixing of the algal biomass with an aqueous solution to obtain a suspension;light exposure of the suspension to achieve bleaching.

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

A soft gel product of surimi and a preparation method thereof are provided in the present disclosure, belonging to the technical field of aquatic products, and including surimi, alkaline protease, fish oil Pickering emulsion and auxiliary materials. The preparation method includes the following steps: thawing the surimi, then adding protease for pounding for 2 to 4 minutes, then adding salt for pounding for another 2 to 4 minutes, and then adding Pickering emulsion and remaining auxiliary materials to continue pounding for 3 to 5 minutes, and finally, molding the surimi, gelatinizing the surimi by two-stage heating, and cooling to obtain the soft gel product of surimi.

An oyster peptide with an effect of improving sexual function and a preparation method thereof are provided, the oyster peptide at least includes peptide segments RI, IR and VR in its composition. Based on a mass of the oyster peptide, a content of the RI is 3.60 mg/100 g, a content of the IR is 7.60 mg/100 g, and a content of the VR is 6.50 mg/100 g.