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7615242 |
Method and apparatus for processing and trimming a product
The present invention includes a method for processing and trimming products such as fish fillets where the product is form frozen forming a thin frozen shell round the product and the subsequent...
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7595071 |
Fish processing method using smoking liquid into which smoke-dry components are dissolved
A fish processing method using a smoking liquid into which a smoke component is dissolved in which a so-called smoke-dry (smoke dry component) is liquefied and the smoking liquid is applied to the...
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7556835 |
High efficiency protein extraction
The invention relates to a process for isolating edible protein from animal muscle by solubilizing the protein in an alkaline aqueous solution.
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7510738 |
Flavor-enhancing food additive
A flavor-enhancing product that consists essentially of fish sauce blended with anchovy paste. The blended product exhibits elevated umami taste intensity and improved flavor characteristics over...
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7488502 |
Method of making processed meat products
A method and system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system...
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7435437 |
Production of foodstuffs with a filling
A frozen foodstuff is made by first molding a foodstuff blank while frozen under pressure into a first foodstuff part that has a cavity intended to hold a filling. Then filling is loaded into the...
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7374790 |
Method of processing granulated soft-shelled turtle eggs
A method to process soft-shelled turtle eggs into fine granules by rinsing and removing foreign matter from eggs, blending eggshells, and egg white and egg yolk; then having the harder eggshells...
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7306820 |
Method for thawing frozen ground fish meat
Disclosure is made of a method for thawing frozen ground fish meats which comprises almost uniformly milling a frozen ground fish meat mass and then thawing it by elevating temperature. Disclosure...
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7288280 |
Complete feed for fish larvae and method for preparing same
The invention concerns a complete feed composition for fish larvae, characterized in that it has a phospholipid content not less than 8.5 wt. % of dry matter of the feed.
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7273630 |
Process for cleaning and disinfecting food products
A composition and process for improving the quality of raw food product such as seafood, meat and fowl including a treatment of a bath, rinse, ice blend, steam or spray for preparing the raw food...
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7270841 |
Process for treating the surface of fresh meat
The present invention creates a process for treating the surface of fresh meat, in which the meat is treated with a hydrocolloid based on collagen, in particular gelatine, animal glues, collagen,...
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7258890 |
Process for decapsulating crustacean or rotifer eggs
A process is claimed for decapsulating crustacean or rotifer eggs wherein the outer shells of the eggs are removed by dissolving the outer shells of the eggs by means of a liquid medium containing...
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7163707 |
Food product and process for reducing oil and fat content in cooked food
A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a...
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7160567 |
Process for retaining moisture in cooked food with a peptide
A peptide composition derived from a protein composition when added to uncooked food effects moisture retention during cooking of the food. The peptide composition is derived from a dry protein...
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7128939 |
Pretreatment agent for a fish food
The present invention is a pretreatment agent for a fish food which comprises, in a mixture, 1–30% (v/v) of ethanol, 5–25% (w/v) of citrate and 0.5–50% (w/v) of at least one inorganic salt...
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7108874 |
Process for treating fresh fish
The present invention provides a process for treating living fish having an improved meat quality or an elongated period of tasting time, or providing internal organs having an improved quality....
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7087257 |
Crustacean seafood process
A process for preparing fresh uncooked crustaceans such as crawfish, lobster, crab, and shrimp for shipment to consumers in a frozen state. The process includes a washing process, by submerging the...
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7048961 |
Method for freezing edible marine animals
Various methods useful in connection with catching and freezing fish are disclosed. Also disclosed is an immersion freezer. In preferred embodiments, fish or other items to be frozen are immersed...
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7033636 |
Low cholesterol, functional, animal muscle protein composition and process
A low cholesterol protein composition derived from animal muscle tissue is provided. The low cholesterol protein composition is added to meat or fish prior to cooking to retain moisture during...
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7001610 |
Food supplement and use thereof for elevating levels of essential fatty acids in livestock and products therefrom
This invention describes feed supplement, and processes which increase the amount of essential fatty acids in the milk, eggs, meat and other by-products from animals including dairy cattle, beef...
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6962723 |
High-mineral oyster extract
The present invention provides a process for extracting minerals from mineral-rich oysters and furthermore provides an oyster extract containing the minerals, and taurine, glycogen, and...
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6955831 |
Protein and lipid sources for use in aquafeeds and animal feeds and a process for their preparation
A process for preparation of nutritionally upgraded oilseed meals which are protein and lipid-rich and have a reduced fiber content, and plant oils from oilseeds for use in fish or other non-human...
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6902675 |
Method to control off-flavor in water and aquaculture products
This invention relates to a method to extract terpenoids in aquatic environments by using a hydrophobic absorbent, thus reducing or eliminating off-flavor in water and aquaculture products which is...
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6884455 |
Process for producing fermented fish food
Fermented fish-meat food is provided which uses fish meat as start materials, has specific taste and flavor imparted upon fermentation with lactic acid bacteria, and has a texture similar to that...
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6884456 |
High-mineral oyster extract and a process for manufacturing the same
The present invention provides a process for extracting minerals from mineral-rich oysters and furthermore provides an oyster extract containing the minerals, and taurine, glycogen, and...
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6875457 |
Method of preventing browning or darkening of fish and method of treating browned or darkened fish
The present invention relates a method of preventing the browning or darkening in fish so as to provide fish having color which is the same as that of the freshly caught fish. The present invention...
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6855364 |
Process for retaining moisture in cooked animal muscle
A meat or fish composition which retains moisture during cooking is provided. A dry protein mixture or an aqueous acidic protein solution derived from animal muscle tissue is added to the meat or...
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6830773 |
Protein supplemented processed meat composition
Processed meat products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis)...
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6827855 |
Method of treating sewage
A first holding tank includes a base and a plurality of sidewalls extending upwardly from the base to define an open top. An inlet pipe provides raw sewage into tank. Tank is part of a sewage...
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6821546 |
Process for production of surimi from fish infected with parasites and utilization of such surimi
This invention provides a process for production of surimi with stable quality from fish infected with the parasite Ichthyophonus hoferi , and a process for production of surimi based products of...
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6780449 |
Process for preparing vacuum tumbled food products
Processes for preparing a food product and products produced by such processes comprise vacuum tumbling a food product with an aqueous flavor solution and/or with a dispersion of a lipid in an...
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6777012 |
Seafood preservation process
The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first...
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6770318 |
Fish based food product and process for making
Fish based food product consisting of two materials, a paste material and a fibrous material, the paste material being aerated by texturization, incorporating fibers whose diameter is between 1 μm...
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6770311 |
Caviar alternative and method of making same
A man-made caviar alternative, including granules having a gelled center in a syrup exhibiting the same organoleptic properties as caviar from sturgeon. The granules are made from a mixture of...
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6761921 |
Sushi mold apparatus and method of making same
The present invention provides a kit ( 200 ) for producing a high quality sushi product with uniformity and at a high rate of production. The kit ( 200 ) includes a Nigiri Sushi mold ( 10, 110 )...
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6723362 |
Products and method for forming larger shrimp, seafood, meat, and other products from plural smaller products
A method for forming larger shrimp, seafood, and meat products from plural smaller products and the products of that method. A butterflied larger shrimp product formed from plural smaller food...
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6676981 |
Preparation of virus free marine bait and product thereof
A method for making an all natural bait, for trap fishing of crustaceans, in the form of dried virus free bait cakes having ground fish parts and a binder of a high bloom number gelatin blended in...
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6638561 |
Microbial arachidonic acid (ARA) for use in marine feed
A marine feed composition is described comprising microbially derived arachidonic acid (ARA) or ARA in the form of a triglyceride. The ARA is suitably produced by a fungus, such as of the genus...
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6613364 |
Stabilization of cooked meat and meat-vegetable compositions using whey from nisin-producing cultures and product thereof
The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising...
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6576281 |
Method for inhibiting trimethylamine formation
Disclosed are a method for inhibiting trimethylamine formation per se from raw fishery products by incorporating trehalose and/or maltitol, an agent having trehalose and/or maltitol as effective...
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6572883 |
Illness curative comprising fermented fish
An agent for curing states of illness in the digestive apparatus comprising fish fermented by a fermentation process in brine. According to a first method for the production of the agent the...
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6562390 |
Process for the preparation of shrimp product
A process for the preparation of a peeled and cooked shrimp product includes the steps of placing peeled raw shrimps side-by-side on a shape setting platter, covering the shrimps with a mesh,...
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6555155 |
Method and apparatus for harvesting, digestion and dehydrating of krill hydrolysates and co-drying and processing of such hydrolysates
Method and apparatus used in producing a feed product or premix and the products made by the method. A predetermined quantity of krill hydrolysate is added to a predetermined quantity of dry...
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6537601 |
Process of elimination of bacteria in shellfish and of shucking shellfish
The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic...
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6534111 |
Frozen sushi ingredients for roll cores
Flaked, chipped or minced raw fish is filled into a plurality of grooved segments 4 provided in a plate 2 and then is frozen to form and retain a plurality of frozen sushi ingredient bars 3 ...
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6465038 |
Tray for preparing sushi and process for preparing sushi using said tray
A tray set composed of a first tray and a second tray, wherein the first tray having a plurality of depressed portions in which sushi toppings can be placed and which each has a shape having a...
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6440484 |
Low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products
A high-pressure processing method which can produce fish meat and/or a kneaded fish meat products having improved sterilizability, texture and taste by a treatment at a relatively low pressure...
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6387439 |
Baby eel substitute and method of fabrication thereof
Part of “surimi” in a sequential thermal treatment process comprising four stages: drainage of excess water; preliminary cooking in oil; final cooking in oil and drainage of excess oil;...
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6379730 |
Method for the prevention of struvite in fish
The invention is directed to a method and composition for the prevention of struvite in containers such as cans. The method includes combining a water soluble vitamin selected from the group...
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6376650 |
Bioactive peptides, uses thereof and process for the production of same
Novel bioactive peptide compositions and process for producing the same and the use of such compositions for enhancing the growth of warm blooded animals and fish is disclosed.
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