This inventor holds 1 USPTO granted patent. Top assignees: Jiangnan University, Taizhou Anjoy Foods Co., Ltd.. Active years: 2025.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
1 out of 560 
1 out of 1 Years Active: 2025
Title: Dawei Yu - Innovator in Fish Ball Technology
Introduction
Dawei Yu is a notable inventor based in Wuxi, China. He has made significant contributions to the food technology sector, particularly in the development of innovative fish ball products. His work focuses on enhancing the quality and texture of frozen stuffed fish balls, addressing common issues faced in the industry.
Latest Patents
Dawei Yu holds a patent for a "Low loss-of-soup fish ball with fillings and the method of preparing the same." This invention presents a frozen stuffed fish ball designed to minimize soup loss during freeze-thaw cooking. By utilizing hydrocolloid and oil pre-emulsification technology, his method effectively resolves the taste issues associated with powdered ingredients and improves the overall quality of frozen stuffed fish balls. The incorporation of konjac gum and carrageenan or curdlan enhances the texture and brightness of the fish ball's outer skin. Compared to traditional methods, his approach increases hardness, elasticity, and brightness, addressing structural and aesthetic problems caused by freeze-thaw cycles. This innovation can be applied in fish ball processing lines for creating stuffed surimi products.
Career Highlights
Throughout his career, Dawei Yu has worked with esteemed institutions and companies, including Jiangnan University and Taizhou Anjoy Foods Co., Ltd. His experience in these organizations has allowed him to refine his expertise in food technology and product development.
Collaborations
Dawei Yu has collaborated with notable colleagues such as Yanshun Xu and Heng Jiang. Their combined efforts have contributed to advancements in food processing technologies and innovations in product quality.
Conclusion
Dawei Yu's contributions to the field of food technology, particularly in the development of low soup loss fish balls, showcase his innovative spirit and dedication to improving food products. His work not only enhances the culinary experience but also addresses industry challenges effectively.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile