A process for processing animal protein product involves providing a meat product in a raw state having a core temperature of 32-34° F., slicing the meat product into a plurality of meat slices that are 1.0-9.0 mm thick, vacuum sealing a stack of the meat slices within a pouch with the meat slices of the stack stacked together in direct meat-to-meat contact, and cooking the vacuum sealed meat slices of the stack stacked together such that, during the cooking, the cut faces of the meat slices of the stack remain in contact with one another to essentially maintain the size and entire outer surface shape of the stack of meat slices to have the size and entire outer surface shape of the entirety of the meat forming the stack prior to the slicing.

A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

Antler animal chew and methods of manufacturing and packaging the same are herein disclosed. The animal chew generally includes an antler section having a marrow core and a lipid composition infused within the marrow core.

A revolutionized tuna process according to this invention generally comprising the steps of thawing of frozen tuna, de-heading and degutting, fileting, de-skinning, cleaning of the de-skinned tuna filet, pre-cooking, cooling, packing of the cleaned and pre-cooked tuna loin, and sterilizing the packed tuna loin or freezing the tuna loin. Not only does the process according to this invention reduces the energy utilization by half, it also significantly reduces the time required for cooking and cooling. Therefore, the whole processing time is significantly reduced from at least 8.0 hours in the conventional process to less than 30 minutes.

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 system and method for processing shrimp and other shellfish species are disclosed. Embodiments of the disclosed system and method provide a shellfish product having a longer refrigerated shelf-life than experienced with conventional processing methods and the shellfish product produced retains more of its original sensory qualities, such as texture, flavor and odor, than is retained by current processing methods.

A method for preparing a shelf-stable, high-moisture food product is disclosed, including drying the pre-pasteurized food item to a water activity between 0.86 and 0.94; and vacuum packing the dried food item in an oxygen impermeable and water-impermeable membrane.

A process for processing animal protein product involves providing a meat product in a raw state having a core temperature of 32-34° F., slicing the meat product into a plurality of meat slices that are 1.0-9.0 mm thick, vacuum sealing a stack of the meat slices within a pouch with the meat slices of the stack stacked together in direct meat-to-meat contact, and cooking the vacuum sealed meat slices of the stack stacked together such that, during the cooking, the cut faces of the meat slices of the stack remain in contact with one another to essentially maintain the size and entire outer surface shape of the stack of meat slices to have the size and entire outer surface shape of the entirety of the meat forming the stack prior to the slicing.

The patent discloses halophilic bacteria and a method for fermenting fish paste, belonging to the technical field of solid-state fermentation of aquatic products using microorganisms. Four kinds of screened halophilic bacteria were used as mixed starter culture to produce fish paste. The effects of the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time and salinity on fish paste were studied by determining physical and chemical indexes and performing sensory evaluation. The fish paste has the characteristics of high safety, low salinity, high flavor and nutrition value. This method of fish paste processing needs short fermentation time. The fermented products of fish paste with better flavor can be obtained by using the mixed starter culture.

A process (10) is proposed for producing a precooked food product based on meat, fish, vegetables, fruit, pasta or a sauce. The process (10) comprises: providing (21-27) a packaging containing a food product in a volume insulated from the external environment; extracting (29) air from said volume such that a vacuum condition is created therein; maintaining (31) the packaging at a constant temperature of between 40 C. and 80 C. for a predetermined first time interval, subjecting (35) the packaging to a predetermined pressure of between 250 MPa and 600 MPa for a second time interval less than the first time interval, and bringing (33,37) the packaging to a predetermined temperature of between 0 C. and 4 C. at the end of the first time interval. Further proposed is a precooked food product obtained through the process, its use for the preparation of a gastronomic product and a kit for the preparation of a gastronomic product comprising the said precooked food product.