A method for washing fish flesh to remove water soluble sarcoplasmic proteins includes producing a mixture by combining wash water with fish flesh having sarcoplasmic and myofibrillar proteins, wherein the wash water removes some of the sarcoplasmic protein from the fish flesh; depositing the mixture on a screen separator. The wash water having sarcoplasmic proteins is separated from the mixture while a speed of the screen separator and a speed of the mixture at the interface with the screen separator remains about equal and reducing or eliminating shear forces at the interface between the screen separator and the fish flesh. Thus, washed fish flesh fish flesh with an increase in a percent of myofibrillar protein retained in the fish flesh is produced. In order to have a speed of the screen separator belt be equal with a speed of the mixture at the interface, the perforated screen separator is stationary, vibrating only in the up and down direction, advancing slowly or fast, or advancing only intermittently, while the wash water is allowed to percolate through the fish flesh and exit the perforated screen.

The invention concerns a method of producing output wares of the highest possible quality from input wares, wherein the input wares being processed are optically scanned, brought to a target weight, and then formed into a shape suitable for packaging and/or further processing. The invention comprises using deep-frozen input ware, scanning the position, shape and size of the individual input ware by an optical scanning means with direct or indirect consideration of the fiber position of the tuna fish meat, calculating at least one cutting line through the input ware for the cutting off of a tuna fish cut having a desired target weight and/or a desired shape, wherein the calculation of the cutting line involves an optimization process, and cutting along the calculated cutting line in one cutting step.

A process for manufacturing an animal feed in the form of pieces varied in size and irregular in shape is provided. The process comprises creating a solidified combined stream of material comprising stratified layers of first and second streams of material and cutting the solidified combined stream of material to form slices having a thickness of less than 6 mm. The arrangement of the shaped, layered second streams within the solidified combined stream of material and/or the incomplete disintegration of the shaped, layered second streams provide animal feed in the form of pieces varied in size and/or irregular in shape.

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

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.

A food product capable of providing a cool feeling inside the mouth when eaten; a production method of the food product; and a method for providing a cool feeling in a variety of food products. The food product has a cool feeling and containing 0.1%-99% by mass tricaprin relative to the total mass of the food product including the tricaprin. This food product may be a cake, bread, cookies, fish paste products, chocolate, powdered chocolate, or cream.

Provided herein are methods of making emulsions comprising triglycerides and a marine peptides wherein the method is carried out in the substantial absence of an added emulsifier.

Disclosed are freeze-dried powdered fish paste and a method for manufacturing the same. The method of manufacturing freeze-dried powdered fish paste according to the present disclosure does not require the preceding thawing and mixing processes of a conventional fish cake manufacturing process, thereby reducing production costs, significantly increasing gel strength, and enabling the production of fish paste with improved quality (taste, chewiness, and hardness).

Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.

The object of the present invention is to provide a method for producing the reproducible seafood imitating product which can reproduce the flesh of the seafood better than before.

A method for producing the seafood imitating product of the present invention is provided. This production method is a method for producing the seafood imitating product including dietary fiber comprising mixing dietary fiber and the first thickener in water to prepare a flesh solution, forming a layer of the flesh solution, preparing a tendon solution which includes titanium dioxide and/or calcium carbonate and the second thickener and has different viscosity from the flesh solution, forming a layer of the tendon solution on the layer of the flesh solution, inserting a blade from the above of the layer of the tendon solution and making a cut by the blade into the layer of the flesh solution through the layer of the tendon solution, pulling up the blade and putting the tendon solution into the cut of the layer of the flesh solution, and solidifying the flesh solution and the tendon solution.