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 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 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.

A mussel soybean paste and a preparation method thereof are provided, the preparation method includes: sterilizing soaked soybeans, adding mussel cooking liquor hydrolysate, and then inoculating Aspergillus oryzae for making koji to obtain soybean koji; sterilizing soaked rice, and inoculating Aspergillus oryzae for making koji to obtain rice koji; mixing the rice koji with the soybean koji to obtain a koji material; adding the koji material and salt into mussel meat for anaerobic fermentation, grinding an obtained mussel soybean paste semi-finished product by using a colloid mill, and conducting sterilizing to obtain the mussel soybean paste. The mussel soybean paste which is natural, nutritional and good in flavor can be prepared, and the added value of mussels is increased.

A mussel soybean paste and a preparation method thereof are provided, the preparation method includes: sterilizing soaked soybeans, adding mussel cooking liquor hydrolysate, and then inoculating Aspergillus oryzae for making koji to obtain soybean koji; sterilizing soaked rice, and inoculating Aspergillus oryzae for making koji to obtain rice koji; mixing the rice koji with the soybean koji to obtain a koji material; adding the koji material and salt into mussel meat for anaerobic fermentation, grinding an obtained mussel soybean paste semi-finished product by using a colloid mill, and conducting sterilizing to obtain the mussel soybean paste. The mussel soybean paste which is natural, nutritional and good in flavor can be prepared, and the added value of mussels is increased.

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 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 sterilization process by means of heat treatment to preserve the ink of coleoid cephalopod molluscs includes the steps of homogenizing and first heat treating (1) the ink in a reactor for pasteurising treatment in which a temperature of at least 70° C. is attained for over 10 minutes; and cooling (2) the homogenized ink in a tank set to a temperature of below 30° C. and retaining the ink in the tank to lower its temperature. The process also includes the steps of continuing by filling, turning, blowing and marking (3) the expiry dates; and second heat treating (4) the ink in an autoclave in which a heat treatment is performed to achieve a sterilization temperature greater than or equal to 110° C. for a predetermined time based upon the quantity to be canned.

A sterilization process by means of heat treatment to preserve the ink of coleoid cephalopod molluscs includes the steps of homogenizing and first heat treating (1) the ink in a reactor for pasteurising treatment in which a temperature of at least 70° C. is attained for over 10 minutes; and cooling (2) the homogenized ink in a tank set to a temperature of below 30° C. and retaining the ink in the tank to lower its temperature. The process also includes the steps of continuing by filling, turning, blowing and marking (3) the expiry dates; and second heat treating (4) the ink in an autoclave in which a heat treatment is performed to achieve a sterilization temperature greater than or equal to 110° C. for a predetermined time based upon the quantity to be canned.