A frozen stuffed fish ball with low soup loss and the method of preparing the same. By combining hydrocolloid and oil pre-emulsification technology, the problems of taste of powder, soup loss of fish balls after freeze-thaw cooking and the taste of frozen stuffed fish balls after freeze-thaw cooking are solved. The use of konjac gum and carrageenan or curdlan respectively, combined with oil pre-emulsification technology, also effectively improves the texture and brightness of the outer skin of fish balls. Compared with a single addition of conventional technology, the hardness, elasticity and brightness are increased, solving loosen structure, brightness and other problems due to freeze-thaw cycle. Further, it may be used in the fish ball processing line for preparing fish ball with fillings and other stuffed surimi products.

The invention relates to a process of freezing an organic product using a freezing device. The process includes introducing an organic product inside a tank of the freezing device containing a freezing solvent set to a predefined temperature. The freezing solvent is an alcohol/aqueous based solution including at least one inhibitor. Nitrogen is passed in a form of bubbles into the freezing solvent through a gas permeable structure placed inside the tank. The freezing solvent is circulated from the tank, through a liquid transmission means and back into the tank using a pump to maintain the freezing solvent at the predefined temperature. The freezing solvent is agitated using at least one agitator placed within the tank. The steps of passing nitrogen, circulating and agitating the freezing solvent are performed until a core temperature of the organic product reaches the predefined temperature.

An apparatus for preserving consumable products comprising an inner housing arranged within an outer insulated housing, wherein walls of the inner housing define a compartment for receiving consumable products, said walls comprising an inlet wall for inflow of a heat exchange fluid into the compartment, an opposed outlet wall for outflow of a heat exchange fluid out of the compartment, side walls and a base, the side walls and base adjoining the inlet wall to the outlet wall, wherein the inlet wall and outlet wall each include a series of apertures to accommodate a continuous heat exchange fluid flow through the apparatus such that, in operation, consumable products received in the compartment of the inner housing are immersed in the heat exchange fluid to exchange heat with the heat exchange fluid.

A rocker chiller includes a chilling tank and a baffle assembly. The baffle assembly includes a drive shaft, a baffle blade extending along a bottom of the tank and a plurality of spaced-apart and elongate baffle members extending in a radial direction from the drive shaft towards the bottom of the tank. The elongate baffle members contact the drive shaft at spaced-apart locations along the drive shaft and define a plurality of openings therebetween. The elongate baffle members are sized and shaped to push at least a majority of the carcasses laterally through the heat exchanging liquid in a direction generally orthogonal to a lengthwise forward movement of the carcasses from the first end of the tank to the second end of the tank.

In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least two cuts formed generally parallel to the longitudinal axis, the tail meat is also split longitudinal. The fat-containing composition is disposed in the ventral region of the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.

In another embodiment the lobster tail is prepared with Cannabis missed with the fat-containing composition. This embodiment is similarly microwaveable.

Disclosed is a fast chilling method for improving beef tenderness, including the following steps: step 1, sample pretreatment: taking beef longissimus dorsi muscle after slaughter, removing surface fat and connective tissue, and vacuum packaging; step 2, rapid chilling: rapidly transferring the pre-treated sample completed in step 1 to a chilling equipment for chilling to a sample temperature of −3 degrees Celsius (° C.), where the chilling is completed within 5 hours (h) after slaughter; step 3, chilling and aging at super-chilled temperature: transferring the samples rapidly chilled in step 2 to a chilled warehouse, and continuing to chilling and aging until 24 h after slaughter; and step 4, chilling storage and aging: cutting the sample equally into 2.5 centimeters (cm) thickness 24 h after slaughter, and then completing a vacuum skin packaging and refrigerating for aging.

A frozen product of minced fish meat frozen into granules includes: 90 wt % or more of meat granules having a substantially columnar shape with a 3 mm to 7 mm diameter; and 10 wt % or less of meat granules with a short diameter of 2 mm or less. A method of producing the minced fish meat frozen into granules includes: raising the temperature of fish meat which has been frozen at −20° C. or less to a temperature of from −10° C. to −5° C.; mincing the fish meat while maintaining the temperature of the fish meat at −10° C. to −5° C. by using a meat mincer having a feed screw, a plate, and a plate knife at a rotation speed of 200 rpm or less; lowering the temperature of minced fish meat to −20° C. or less; and crushing the minced fish meat frozen at −20° C. or less into granules.

Disclosed is a fast chilling method for improving beef tenderness, including the following steps: step 1, sample pretreatment: taking beef longissimus dorsi muscle after slaughter, removing surface fat and connective tissue, and vacuum packaging; step 2, rapid chilling: rapidly transferring the pre-treated sample completed in step 1 to a chilling equipment for chilling to a sample temperature of −3 degrees Celsius (° C.), where the chilling is completed within 5 hours (h) after slaughter; step 3, chilling and aging at super-chilled temperature: transferring the samples rapidly chilled in step 2 to a chilled warehouse, and continuing to chilling and aging until 24 h after slaughter; and step 4, chilling storage and aging: cutting the sample equally into 2.5 centimeters (cm) thickness 24 h after slaughter, and then completing a vacuum skin packaging and refrigerating for aging.

The invention relates to a process of freezing an organic product using a freezing device. The process includes introducing an organic product inside a tank of the freezing device containing a freezing solvent set to a predefined temperature. The freezing solvent is an alcohol/aqueous based solution including at least one inhibitor. Nitrogen is passed in a form of bubbles into the freezing solvent through a gas permeable structure placed inside the tank. The freezing solvent is circulated from the tank, through a liquid transmission means and back into the tank using a pump to maintain the freezing solvent at the predefined temperature. The freezing solvent is agitated using at least one agitator placed within the tank. The steps of passing nitrogen, circulating and agitating the freezing solvent are performed until a core temperature of the organic product reaches the predefined temperature.

A process for processing protein product involves providing a meat product in a raw state, searing at least one outside surface of the meat product so that the meat product, save for the at least one outside surface, remains in the raw state, slicing the meat product into a plurality of slices, vacuum sealing a stack of the slices within a pouch with the slices of the stack directly stacked together, and cooking the vacuum sealed slices of the stack stacked together such that, during the cooking, the cut faces of the stacked slices remain in contact with one another to essentially maintain the size and entire outer surface shape of the stack to have the size and entire outer surface shape of the entirety of the stack prior to the slicing, and such that the slices do not coagulate together as a result of the vacuum sealing and cooking.