JPS5774038A - Preparation of novel textured fish meat - Google Patents

Preparation of novel textured fish meat

Info

Publication number
JPS5774038A
JPS5774038A JP55151064A JP15106480A JPS5774038A JP S5774038 A JPS5774038 A JP S5774038A JP 55151064 A JP55151064 A JP 55151064A JP 15106480 A JP15106480 A JP 15106480A JP S5774038 A JPS5774038 A JP S5774038A
Authority
JP
Japan
Prior art keywords
fish
meat
protein
freezing
fish meat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP55151064A
Other languages
Japanese (ja)
Inventor
Yukinari Kobayashi
Yukihiko Imaizumi
Hideomi Takahashi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Asahi Kasei Corp
Asahi Chemical Industry Co Ltd
Original Assignee
Asahi Chemical Industry Co Ltd
Asahi Kasei Kogyo KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Asahi Chemical Industry Co Ltd, Asahi Kasei Kogyo KK filed Critical Asahi Chemical Industry Co Ltd
Priority to JP55151064A priority Critical patent/JPS5774038A/en
Publication of JPS5774038A publication Critical patent/JPS5774038A/en
Pending legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To prepare a textured fish meat product having the feeling of animal meat and elasticity, by keeping a fish meat protein liquid at a specific temperature between -1°C and -20°C, thereby freezing and denaturating the fish protein and imparting the protein with coagulated structure.
CONSTITUTION: Meat obtained from the body of a white-meat fish such as codfish, croaker, lizard fish, etc. or a red-meat fish such as mackerel, sardine, saurel, mackerel pike, etc. is disintegrated and washed with water to remove the water- soluble substances. The resultant fish protein liquid having a solid concentration of 1W30% is, if necessary after freezing at ≤20°C, maintained at a temperature between -1°C and -20°C. The freezing and denaturation of the meat protein is promoted and the coagulated structure is imparted to the fish meat protein by this treatment.
COPYRIGHT: (C)1982,JPO&Japio
JP55151064A 1980-10-28 1980-10-28 Preparation of novel textured fish meat Pending JPS5774038A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55151064A JPS5774038A (en) 1980-10-28 1980-10-28 Preparation of novel textured fish meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55151064A JPS5774038A (en) 1980-10-28 1980-10-28 Preparation of novel textured fish meat

Publications (1)

Publication Number Publication Date
JPS5774038A true JPS5774038A (en) 1982-05-10

Family

ID=15510506

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55151064A Pending JPS5774038A (en) 1980-10-28 1980-10-28 Preparation of novel textured fish meat

Country Status (1)

Country Link
JP (1) JPS5774038A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4862966A (en) * 1971-12-09 1973-09-01
JPS5154948A (en) * 1974-11-09 1976-05-14 Kibun Kk Gyonikuneriseihinno seizoho
JPS542363A (en) * 1977-06-08 1979-01-09 Taiyo Fishery Co Ltd Production of animal meat like food material

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4862966A (en) * 1971-12-09 1973-09-01
JPS5154948A (en) * 1974-11-09 1976-05-14 Kibun Kk Gyonikuneriseihinno seizoho
JPS542363A (en) * 1977-06-08 1979-01-09 Taiyo Fishery Co Ltd Production of animal meat like food material

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