A process for manufacturing minced meat includes ensuring the continuous shaping of the said minced meat into the form of a flattened strip; placing the flattened strip of meat between two sheets of controlled permeability film; evening out the thickness and spreading the minced meat placed between the two sheets; continuously unrolling the meat strip in a bath of a dehydration-salting solution; continuously unrolling the meat strip in a bath of a pasteurization solution; continuously unrolling the meat strip in a rinsing tank; removing the sheets after removal from the rinsing tank; and transporting the meat strip to an output conveyor.

Disclosed embodiments relate to an induction sealing device for heat sealing packaging material for producing sealed packages of pourable food products. In some embodiments, the sealing device includes: an inductor device which interacts with said packaging material by means of at least one active surface; a flux-concentrating insert; and a supporting body made of heat-conducting material and housing said inductor device and said flux-concentrating insert, wherein said flux concentrating insert is made by a magnetic compound of a polymer and soft magnetic particles; and said flux concentrating insert interacts with said packaging material via at least one interactive surface.

Disclosed embodiments relate to an induction sealing device for heat sealing packaging material for producing sealed packages of pourable food products. In some embodiments, the sealing device includes: an inductor device which interacts with said packaging material by means of at least one active surface; a flux-concentrating insert; and a supporting body made of heat-conducting material and housing said inductor device and said flux-concentrating insert, wherein said flux concentrating insert is made by a magnetic compound of a polymer and soft magnetic particles; and said flux concentrating insert interacts with said packaging material via at least one interactive surface.

A preparation method of dried scallop is provided and includes: pretreating scallops, impregnating the pretreated scallops with one of the mixed solution of konjac glucomannan and sodium salt, the mixed solution of carrageenan and sodium salt, and the mixed solution of sodium alginate and sodium salt; and then drying the impregnated scallop. The preparation method effectively prevents scallop from cracking, scattering and other quality deterioration during high-temperature drying. The dried scallop processed in this way presents a high rehydration rate. After rehydration, the dried scallop has moderate hardness, high elasticity and good color, good quality and good flavor.

A method for pickling a marine product under conditions satisfying the following a) to c): a) the total ionic strength during treatment is from 0.2 to 0.8 mol/kg; b) the total sodium chloride concentration is less than 1.5% by weight; and c) the pH of the pickled shrimp meat is from 6.5 to 8.6, where, the total ionic strength and total sodium chloride concentration mean the ionic strength and the sodium chloride concentration with respect to the sum of the weight of the marine products and the weight of the water of the pickling solution, assuming that the weight of the marine products is the weight of water.

A colloidal dispersion is disclosed comprising poly alpha-1,3-glucan or poly alpha-1,3-1,6-glucan and a solvent. The colloidal dispersion has utility in various applications, including food, oil field, pharmaceutical, personal care and specialty industries.

A colloidal dispersion is disclosed comprising poly alpha-1,3-glucan or poly alpha-1,3-1,6-glucan and a solvent. The colloidal dispersion has utility in various applications, including food, oil field, pharmaceutical, personal care and specialty industries.

A preparation method for a water-retaining nanoagent and applications thereof in a quick-frozen crustacean shrimp product, related to the technical field of food processing. The formula of the present invention comprises inulin, xylitol, carboxymethyl chitosan, pullulan, sodium tripolyphosphate, sodium chloride, and sodium alginate. The powder raw materials are mixed evenly with water and then go through a homogenizer, a colloid mill, and an ultrasound treatment to produce the water-retaining nanoagent. The method of the present invention also relates to applications of the freeze-proof water-retaining agent in freezing a crustacean aquatic product.

The present invention includes a method and method for preserving a fish or seafood product comprising: contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 85% high oleic sunflower oil, meat seasoning, 0-2.0% salt; salt, and optionally adding one or more stabilizers; a first pasteurizing step; vacuum packing the fish or seafood in a moisture and oxygen-impermeable packaging film; a second pasteurizing step.

An improved method for the production of a smoked product of fish is described. A product produced by the method is also described.