These are the patents of Meiko Shokuhin Co., Ltd., our partner company in Japan.
Meiko Shokuhin Co., Ltd. is willing to share the contents of these patents with companies free of charge.
Please contact us at Meiko Foods Vietnam.
1. Title of Invention:
Method and Apparatus for Producing Fish Paste Products
Manufacturing Method for Vietnamese Pangasius Surimi (Fish Paste Product)
発明の名称・ 魚肉練り製品の製造方法及び製造装置
ベトナム産・Ｐａｎｇａｓｉｕｓ 練り製品(すり身) 製造方法
Patent Registration Date: December 8, 2017 (Heisei 29)
Description and Features of this Patent:
This patent covers a heating method that achieves high gel strength (g/cm²).
Gel strength refers to the index representing the texture and firmness felt when food is crushed or chewed in the mouth. It is the most important quality indicator in evaluating the quality of surimi (fish paste).
The highest-grade “SA-class” Alaska Pollock surimi has a gel strength of about 1200, the next “FA-class” is about 900, and “A-class” is about 650.
The Pangasius surimi developed under this patent achieves a gel strength of around 1000.
In addition, the whiteness of Pangasius surimi exceeds that of the SA-class Alaska Pollock surimi, and the technology for eliminating fish odor has also been established.
2. Title of Invention:
Method for Producing Kabayaki (Grilled Fish with Sauce)
Manufacturing Method for Vietnamese Pangasius Kabayaki
発明の名称・ 蒲焼の製造方法
ベトナム産・Ｐａｎｇａｓｉｕｓ 蒲焼き 製造方法
Japan Patent Registration Date: Wednesday, July 17, 2019
Vietnam Patent Registration Date: Thursday, February 20, 2025
Description and Features of this Patent:
Unlike eel, Pangasius becomes soft when heated. Therefore, when trying to produce kabayaki (grilled fish with sauce) with the skin on, the product could not maintain its shape as a marketable item.
Furthermore, because the flesh of Pangasius is thick, it was difficult for the kabayaki sauce to penetrate deeply into the meat, preventing it from achieving the savory flavor characteristic of traditional kabayaki.
This patented method successfully solves those issues—maintaining the product’s shape during cooking, enabling the sauce to fully permeate the meat, and achieving a delicious flavor surpassing that of eel kabayaki.
3. Title of Invention:
Method and Apparatus for Producing Fish Paste Products
Manufacturing Method for Vietnamese Pangasius Surimi (Fish Paste Product)
発明の名称・ 魚肉練り製品の製造方法及び製造装置
ベトナム産・Ｐａｎｇａｓｉｕｓ 練り製品(すり身) 製造方法
Patent Registration Date: March 14, 2024 (Reiwa 6)
Description and Features of this Patent:
In Vietnam, the patent for the “Method and Apparatus for Producing Pangasius Surimi Fish Paste Products” has been officially granted.
This is the Vietnamese national patent certificate.
4.Title of Invention:
Land-Based Aquaculture Using Deep Seawater and Ezo Bafun Uni (Sea Urchin)
Method for Continuous Land-Based Cultivation of Giant Kelp and Bafun Uni
発明の名称・深層水+蝦夷バフン雲丹陸上養殖
ジャイアントケルプ+バフン雲丹陸上連続養殖 法
Patent Application Date: October 30, 2025 (Reiwa 7)
