{"id":6210,"date":"2025-11-09T14:29:18","date_gmt":"2025-11-09T07:29:18","guid":{"rendered":"https:\/\/meiko-foods-vn.com\/?page_id=6210"},"modified":"2025-11-10T08:31:00","modified_gmt":"2025-11-10T01:31:00","slug":"technologies-patents","status":"publish","type":"page","link":"https:\/\/meiko-foods-vn.com\/?page_id=6210","title":{"rendered":"Technologies – Patents"},"content":{"rendered":"

These are the patents of\u00a0Meiko Shokuhin Co., Ltd.<\/a>, our partner company in Japan.<\/p>\n

Meiko Shokuhin Co., Ltd. is willing to share the contents of these patents with companies free of charge.<\/p>\n

Please contact us at Meiko Foods Vietnam.<\/p>\n

1. Title of Invention:<\/u><\/p>\n

\u00a0Method and Apparatus for Producing Fish Paste Products<\/b><\/p>\n

Manufacturing Method for Vietnamese Pangasius Surimi (Fish Paste Product)
<\/b>\u767a\u660e\u306e\u540d\u79f0\u30fb \u9b5a\u8089\u7df4\u308a\u88fd\u54c1\u306e\u88fd\u9020\u65b9\u6cd5\u53ca\u3073\u88fd\u9020\u88c5\u7f6e
<\/b>\u30d9\u30c8\u30ca\u30e0\u7523\u30fb\uff30\uff41\uff4e\uff47\uff41\uff53\uff49\uff55\uff53\u3000\u7df4\u308a\u88fd\u54c1(\u3059\u308a\u8eab)\u3000\u88fd\u9020\u65b9\u6cd5<\/b><\/p>\n

\"\"<\/a><\/b><\/p>\n

Patent Registration Date:<\/u>\u00a0December 8, 2017 (Heisei 29)<\/p>\n

Description and Features of this Patent:<\/u><\/p>\n

This patent covers a heating method that achieves high gel strength (g\/cm\u00b2).<\/p>\n

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).<\/p>\n

The highest-grade \u201cSA-class\u201d Alaska Pollock surimi has a gel strength of about 1200, the next \u201cFA-class\u201d is about 900, and \u201cA-class\u201d is about 650.<\/p>\n

The Pangasius surimi developed under this patent achieves a gel strength of around 1000.<\/p>\n

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.<\/p>\n

2. Title of Invention:<\/u><\/p>\n

Method for Producing Kabayaki (Grilled Fish with Sauce)
<\/b>Manufacturing Method for Vietnamese Pangasius Kabayaki
<\/b>\u767a\u660e\u306e\u540d\u79f0\u30fb \u84b2\u713c\u306e\u88fd\u9020\u65b9\u6cd5
<\/b>\u30d9\u30c8\u30ca\u30e0\u7523\u30fb\uff30\uff41\uff4e\uff47\uff41\uff53\uff49\uff55\uff53\u3000\u84b2\u713c\u304d\u3000\u88fd\u9020\u65b9\u6cd5<\/b><\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Japan Patent Registration Date:<\/u> Wednesday, July 17, 2019<\/p>\n

Vietnam Patent Registration Date:<\/u> Thursday, February 20, 2025<\/p>\n

Description and Features of this Patent:<\/u><\/p>\n

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.<\/p>\n

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.<\/p>\n

This patented method successfully solves those issues\u2014maintaining the product\u2019s shape during cooking, enabling the sauce to fully permeate the meat, and achieving a delicious flavor surpassing that of eel kabayaki.<\/p>\n

3. Title of Invention:<\/u><\/p>\n

Method and Apparatus for Producing Fish Paste Products
<\/b>Manufacturing Method for Vietnamese Pangasius Surimi (Fish Paste Product)
<\/b>\u767a\u660e\u306e\u540d\u79f0\u30fb \u9b5a\u8089\u7df4\u308a\u88fd\u54c1\u306e\u88fd\u9020\u65b9\u6cd5\u53ca\u3073\u88fd\u9020\u88c5\u7f6e
<\/b>\u30d9\u30c8\u30ca\u30e0\u7523\u30fb\uff30\uff41\uff4e\uff47\uff41\uff53\uff49\uff55\uff53\u3000\u7df4\u308a\u88fd\u54c1(\u3059\u308a\u8eab)\u3000\u88fd\u9020\u65b9\u6cd5<\/b><\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Patent Registration Date:<\/u>\u00a0March 14, 2024 (Reiwa 6)<\/p>\n

Description and Features of this Patent:<\/u><\/p>\n

In Vietnam, the patent for the \u201cMethod and Apparatus for Producing Pangasius Surimi Fish Paste Products\u201d has been officially granted.<\/p>\n

This is the Vietnamese national patent certificate.<\/p>\n

4.Title of Invention:<\/u><\/p>\n

Land-Based Aquaculture Using Deep Seawater and Ezo Bafun Uni (Sea Urchin)
<\/b>Method for Continuous Land-Based Cultivation of Giant Kelp and Bafun Uni
<\/b>\u767a\u660e\u306e\u540d\u79f0\u30fb\u6df1\u5c64\u6c34+\u8766\u5937\u30d0\u30d5\u30f3\u96f2\u4e39\u9678\u4e0a\u990a\u6b96
<\/b>\u30b8\u30e3\u30a4\u30a2\u30f3\u30c8\u30b1\u30eb\u30d7+\u30d0\u30d5\u30f3\u96f2\u4e39\u9678\u4e0a\u9023\u7d9a\u990a\u6b96\u3000\u6cd5<\/b><\/p>\n

\"\"<\/a><\/b><\/p>\n

Patent Application Date:<\/u> October 30, 2025 (Reiwa 7)<\/p>\n

5. A few certificates and awards of\u00a0Meiko Shokuhin Co., Ltd.<\/a><\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

These are the patents of\u00a0Meiko 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: \u00a0Method and Apparatus for Producing Fish Paste Products Manufacturing Method for Vietnamese Pangasius […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-6210","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/meiko-foods-vn.com\/index.php?rest_route=\/wp\/v2\/pages\/6210"}],"collection":[{"href":"https:\/\/meiko-foods-vn.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/meiko-foods-vn.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/meiko-foods-vn.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/meiko-foods-vn.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6210"}],"version-history":[{"count":53,"href":"https:\/\/meiko-foods-vn.com\/index.php?rest_route=\/wp\/v2\/pages\/6210\/revisions"}],"predecessor-version":[{"id":6284,"href":"https:\/\/meiko-foods-vn.com\/index.php?rest_route=\/wp\/v2\/pages\/6210\/revisions\/6284"}],"wp:attachment":[{"href":"https:\/\/meiko-foods-vn.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}