The present disclosure provides a method for manufacturing a cooked grilling sausage. In the present disclosure, lean animal meat is subjected to a high-voltage pulsed electric field treatment to promote dissolution of salt-soluble proteins in the lean animal meat and to promote hydration of the salt-soluble proteins during curing. This process helps a resulting minced meat form a three-dimensional gel-like texture, thus making the cooked grilling sausage chewy, tender, and juicy. A raw material of the cooked grilling sausage includes lean animal meat, animal fat, sucrose, salt, Chinese liquor, complex phosphates, and crushed ice. By using the complex phosphates with a low viscosity instead of a plant-derived texture restructuring gum, a hydrophilic colloid stabilizer, and a water-retaining agent, a texture of the fresh lean animal meat can be transformed into a tender, elastic, and juicy texture of the cooked grilling sausage with a high water-holding capacity.

The subject of the invention is a sausage shaped into a regular ring form, which avoids losing its shape due to the opening or displacement of the connected parts during cooking, frying, and serving. The ring-shaped sausage (S) is a product in which the tubular casing (1) is filled with a raw component (2) containing minced or finely-chopped meat, seasoned with salt or other spices, shaped to a specified length, then one end section (101) is pulled into the seasoned component (2) in the other end section (102), connecting the two ends, resulting in a ring with a specified diameter.

A sausage formulation, characterized in that it comprises: Corn starch (20-30%), Modified corn starch (20-30%), Water (30-40%), Animal protein (20-30%), Salt (1-3%), Preservative (1-3%).

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Provided are a seafood/livestock meat product improvement agent that can impart meaty firmness when used in a seafood/livestock meat product, and a seafood/livestock meat product. This seafood/livestock meat product improvement agent contains an oil/fat-processed starch having a heat solubility of 3% to 25% and a heat swelling degree of 8 times to 17 times, and is characterized in that the pH of the oil/fat-processed starch is 3.3 or higher and less than 6.5. The oil/fat-processed starch is preferably an oil/fat-processed distarch phosphate. The seafood/livestock meat product is characterized by containing the seafood/livestock meat product improvement agent described above.

The present disclosure provides a method for manufacturing a cooked grilling sausage. In the present disclosure, lean animal meat is subjected to a high-voltage pulsed electric field treatment to promote dissolution of salt-soluble proteins in the lean animal meat and to promote hydration of the salt-soluble proteins during curing. This process helps a resulting minced meat form a three-dimensional gel-like texture, thus making the cooked grilling sausage chewy, tender, and juicy. A raw material of the cooked grilling sausage includes lean animal meat, animal fat, sucrose, salt, Chinese liquor, complex phosphates, and crushed ice. By using the complex phosphates with a low viscosity instead of a plant-derived texture restructuring gum, a hydrophilic colloid stabilizer, and a water-retaining agent, a texture of the fresh lean animal meat can be transformed into a tender, elastic, and juicy texture of the cooked grilling sausage with a high water-holding capacity.

A phosphates-free water holding agent rich in amino acids and use thereof in an emulsified meat product are provided, belonging to the technical field of food additives. The phosphates-free water holding agent includes a potassium salt, an amino acid, and a stabilizer, and can significantly improve water holding capacity and an emulsification stability of the emulsified meat product, improve texture characteristics of the emulsified meat product, and significantly reduce phosphates content. Therefore, the phosphates-free water holding agent improves a product quality and nutritional characteristics, and then meets the consumer's need for healthy consumption.

A synthetic meat product for human and animal consumption and methods for producing such food product are disclosed. The synthetic food product comprises or essentially consists of a cell biomass of avian cells grown in vitro in a chemically-defined serum free culture medium under controlled conditions and do not contain ant hazard contaminations.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

The present invention includes a method and food product made by at least partially enclosing a food product with a water-permeable membrane; and contacting a brine or sugar solution with a water activity sufficiently high to draw water molecules across the water-permeable membrane and away from the food product to preserve the food.