Provided are a solid food, a compression molded body of a food powder, a solid milk, and a compression molded body of a powdered milk which can be produced with improved production efficiency while securing resistance to breakage. A solid food is a solid food having a solid form obtained by compression molding a food powder, in which a packing fraction of the solid food is configured such that an average value A from a surface of the solid food to a depth of 2 mm is larger than an average value C from a depth of 4 mm from the surface of the solid food to a depth of 6 mm, and a rate of increase (A−C)/C×100 of the packing fraction obtained by dividing a difference (A−C) between the average value A and the average value C by the average value C is 6.5% or less.

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.

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.

A composition for krill-based protein supplement that provides a user with the necessary protein supply to repair and build muscle. The composition allows the body of a user to easily process and absorb the protein and nutrients as well. The composition includes a quantity of krill powder, a quantity of whey protein, and a quantity of digestive enzymes. The combination of the quantity of krill powder and the quantity of whey protein overcomes the natural response of blood thinning due to the quantity of krill powder and allows the composition to be consumed safely. The composition further includes a quantity of cocoa powder, a quantity of silicon dioxide, a quantity of stevia, and a quantity of sweetly stevia so that the composition may be thoroughly mixed with a beverage and still taste good.

A composition for krill-based protein supplement that provides a user with the necessary protein supply to repair and build muscle. The composition allows the body of a user to easily process and absorb the protein and nutrients as well. The composition includes a quantity of krill powder, a quantity of whey protein, and a quantity of digestive enzymes. The combination of the quantity of krill powder and the quantity of whey protein overcomes the natural response of blood thinning due to the quantity of krill powder and allows the composition to be consumed safely. The composition further includes a quantity of cocoa powder, a quantity of silicon dioxide, a quantity of stevia, and a quantity of sweetly stevia so that the composition may be thoroughly mixed with a beverage and still taste good.

This application belongs to the field of biotechnology and discloses a method for producing a clam active peptide. The method for producing a clam active peptide comprises cleaning fresh clam meat with water, adding water and homogenizing with a colloid mill to prepare a clam meat slurry; adding water and complex protease for enzymolysis of the clam meat slurry, and heating to inactivate enzyme after the enzymolysis; centrifuging to collect an enzymatic hydrolyzate, capturing the enzymatic hydrolyzate having a molecular weight of lower than 2 KDa through microfiltration-ultrafiltration-nanofiltration membrane filtration, and drying to obtain the clam active peptide. The present disclosure produces a clam active peptide having pure color, outstanding taste, and blood pressure lowering function which is easily absorbed by human body using fresh clam meat as raw material, adopting a complex enzyme-membrane coupling technology through processing techniques such as enzymolysis, membrane separation purification and drying.

The disclosure discloses a Saccharopolyspora composition and its application in foods, and belongs to the technical field of food fermentation. The disclosure screens Saccharopolyspora hirsuta J2 and Saccharopolyspora jiangxiensis J3 that have an effect of reducing biogenic amine content from wheat koji, and the two strains are prepared into a Saccharopolyspora mixed preparation for use in a preparation process of a fermented alcoholic beverage, fermented food or fermented condiment, so that amino acid content and nutritional value of a fermented product can be improved while the biogenic amine content is reduced, thereby achieving effects of enhancing quality of the fermented food and improving safety of the fermented food, and therefore, the Saccharopolyspora composition has a broad application prospect.

The disclosure discloses a Saccharopolyspora composition and its application in foods, and belongs to the technical field of food fermentation. The disclosure screens Saccharopolyspora hirsuta J2 and Saccharopolyspora jiangxiensis J3 that have an effect of reducing biogenic amine content from wheat koji, and the two strains are prepared into a Saccharopolyspora mixed preparation for use in a preparation process of a fermented alcoholic beverage, fermented food or fermented condiment, so that amino acid content and nutritional value of a fermented product can be improved while the biogenic amine content is reduced, thereby achieving effects of enhancing quality of the fermented food and improving safety of the fermented food, and therefore, the Saccharopolyspora composition has a broad application prospect.

The invention concerns novel compositions, comprising at least 2 different sources of ω-3 fatty acids, including wherein hoki roe at 5% (w/w) in powder or oil form and green-lipped mussel in powder or oil form. The compositions are particularly useful as/in supplements and/or animal or human food stuffs. The invention may further relate to the maintenance or treatment of human and veterinary conditions, such as use in the improvement of inflammation or joint related disorders that maybe associated with inflammation.

The present invention relates to the field of the food industry, which describes invented formulas for food products made from a particularly high amount of lyophilized powder and a technology for their production. Foods produced of freeze-dried powder, vegetable butter and protein isolates (with or without the addition of natural spices) have a natural character, particularly high biological activity and a long shelf life. These foods can be consumed as candy, snacks, or individual meal pack. Unique manufacturing technology does not require additional lyophilization after formulation, thus it is fast and efficient.