Abstract: An apparatus for coating food frying pieces with grains powder includes a buttering conveyor of the string type carrying the food pieces through a steamer and under a batter nozzle that coats them before they drop off the end of the buttering conveyor onto a covering conveyor. The covering conveyor includes rotating urgers. A sieving conveyor, also of the string type, receives the pieces and conveys them to a next-stage output conveyor. A grains powder supply conveyor coupled to the stem portion of the covering conveyor and a grains powder recovery coveyor extend between the covering conveyor and the sieving conveyor.

Abstract: During conveying of frozen meat, the frozen meat is immersed in a first treating liquid, e.g. salt water, to thaw and wash the meat surface, and then the frozen meat is immersed in a second treating liquid, e.g. alkali, to provide a quality maintaining treatment.

Abstract: A shark fin analog utilized as a food is produced by heating to dissolve a mixture of gelatin, alginic acid or an alginate or a mannan, and water to form a gelatin sol, spinning the sol through a spinning header onto a rotating roller which has a surface wetted with a coagulation solution of divalent or trivalent metal salt and functions to elongate and tear off pieces of the sol, each piece having the shape of a shark fin with a thin streamlined profile in cross section and washing the pieces with water.

Abstract: A shark fin analog utilized as a food is produced by heating to dissolve a mixture of gelatin, alginic acid or na alginate or a mannan, and water to form a gelatin sol, extruding the sol through a spinneret onto a rotating roller which has a surface wetted with a coagulating solution of divalent or trivalent metal salt and functions to elongate and tear off pieces of the sol, each piece having the shape of a shark fin with a thin streamlined profile in cross section, and washing the pieces with water.

Abstract: A process for processing and treating raw materials such as marine products comprising of fishes, shellfishes, such as Crustacea and mollusks, and seaweeds or mixtures of said material and an optional mixing additive such as soyprotein, wheat flour and starch by means of a twin-screw extruder. The extrudates obtained by the process have qualities and mouthfeel characteristics different from those of the raw material.

Abstract: Fibrous simulated sea foods packaged in hermetically sealed containers are produced by kneading a minced fish meat to which sodium chloride has been added, molding the kneaded meat into the form of noodle-like strips, preparing fibrous fish meat by forming cuttings like the teeth of a comb on the noodle-like strips or cutting the noodle-like strips into the form of noodle-like filaments, sheafing and binding the fibrous fish meat by the use of a binder containing kneaded krill meat, and, after coloring a part of the surface of the bound product according to necessity, heating under pressurization the bound product packaged in a heat-resistant container.

Abstract: A fibrous food product is produced by the steps of: adding salt to fish and/or animal meat; kneading the resulting mixture to prepare a paste; and extruding the paste into an aqueous solution of a protein modifier through a nozzle having fine orifices to produce filaments. By varying the conditions of this process, the food filaments of various textures or mouth feeling can be produced. Further, the filaments can be aggregated in a variety of ways to further increase the variety of textures or mouth feeling and to produce various muscle-like fibrous food products.

Abstract: A process for handling and processing fish meat contaminated with sporozoa which comprises adding one or more substances which inhibit thiol protease to the fish meat.

Abstract: Sporozoa-contaminated fish meat can be processed to coagulated fish meat paste ("neriseihin") by admixing about 4 to 40 parts of egg white with 100 parts of the fish meat.

Abstract: A method of processing the loose roe of Atlantic herring which comprises soaking the loose herring roe in three to five stages in salt solutions having different concentrations ranging from at least 2% in the initial stage to the saturation level in the final stage and forming by cohesion the loose roe into a product of a desired shape.