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 relates to a process for treating food, in particular for curing meat, comprising adding to the food a compound of Formula III, which is a derivative of S-nitroso-cysteine. Use of the compound of Formula III as food preservative and compositions for curing meat are also provided by the invention.

A kit for curing a food product includes a nitrite curing salt component (NPS) and a sugar substance component. The sugar substance component is a sucrose isomer composition. The sucrose isomer composition consists primarily of the sucrose isomers isomaltulose and trehalulose.

The present invention relates to a set of brine solutions for use in a method for in-line processing of food products, said method comprises the steps of a) co-extruding a food dough into a flow of co-extruded food products having a coating that comprises a protein, or a hybrid coating of a protein and a polymer, and b) subjecting the flow of co-extruded food products to a food product strengthening step, said food product strengthening step comprises the step of subjecting the flow of food products to a first brine solution comprising a salt solubilised in an aqueous medium, and a second brine solution comprising a buffer salt solubilised in an aqueous medium. The present invention further relates to a method for in-line processing of food products using the set of brine solutions of the present invention and a lactate salt comprising brine solution.

Pre-cooked turkey wing food products are made by a method comprising: providing a plurality of partitioned turkey wing segments; applying a marinade to the partitioned turkey wing segments to form a marinade/partitioned turkey wing segment composition having a ratio of marinade to partitioned turkey wing segments of at least 5:100 by weight; cooking the marinade/partitioned turkey wing segment composition in an environment that retains at least a majority of the marinade in the composition throughout the cooking process, for a time of at least 0.5 hours per pound at an ambient temperature of at least 160 F to provide a cooked marinade/partitioned turkey wing segment composition; cooling the cooked marinade/partitioned turkey wing segment composition; and providing the cooked marinade/partitioned turkey wing segment composition in a packaging format suitable for distribution. In an embodiment, the partitioned turkey wing segments are sub-partitioned midwing portions.

A production method for room-temperature cooked stinky mandarin fish is provided, including processing processes of marinated stinky mandarin fish, such as thawing, cleaning and dicing, soaking antimicrobic, de-fishy and freshness-preserving, low-temperature air drying, frying for shaping, and sterilizing, thereby obtaining the room-temperature cooked stinky mandarin fish product. The method combines soaking antimicrobic with mild heat treatment, which has a good microbial killing effect, and prolongs shelf-life of the cooked stinky mandarin fish, which can be stored at room-temperature for 9 months, and processing quality is significantly improved. The method innovates de-fishy and freshness-preserving preparation and process, a moisture content and water holding capacity of the product increased by 9.32% and 17.84%, respectively. The safety quality of the cooked stinky mandarin fish during storage process is improved, such as a content of TBA in fifth month under a storage condition of 30 C. is significantly reduced by 43.39%.