Company Filing History:
Years Active: 1981
Title: Innovations by Inventor Hong-Ming Soo
Introduction
Hong-Ming Soo is an accomplished inventor based in Crestwood, MO (US). He has made significant contributions to the field of food technology, particularly in the production of nutritious fish products. With a total of 2 patents, his work showcases innovative methods that enhance the quality and appeal of fish products.
Latest Patents
Hong-Ming Soo's latest patents focus on processes for producing palatable fish products. The first patent involves injecting red or dark meat portions of whole fish into light meat fillets or loins. This process creates a nutritious fish product that retains the desirable texture and flavor of the original fish. The method includes comminuting the red meat and using a heat-stable dye to achieve a natural color, followed by cooking and micro cutting the minced meat before injecting it into the fillet or loin portions. The result is a product that can weigh up to 150% of the original loin portion, offering a chewy texture and rich aroma.
The second patent also centers on producing a fish product by restructuring red or dark meat portions. This process combines these portions with light meat fillets or loins to create a nutritious product. The red meat is comminuted and colored to resemble tuna, then subjected to plastic flow at controlled temperatures. After decoloring and dewatering, the restructured product is retort cooked, resulting in a product that closely resembles 100% loins or fillets in texture, aroma, and flavor.
Career Highlights
Hong-Ming Soo is currently associated with Ralston Purina Company, where he continues to innovate in the food technology sector. His work has contributed to advancements in the production of fish products that are both nutritious and appealing to consumers.
Collaborations
Some of his notable coworkers include Frank J. Simon and William C. Reinke, who have collaborated with him on various projects within the company.
Conclusion
Hong-Ming Soo's innovative approaches to fish product production demonstrate his commitment to enhancing food quality and nutrition. His patents reflect a deep understanding of food technology and a dedication to creating products that meet consumer needs.