ES2017443A6 - Food product in the gel state, obtained from fishing products, and process for obtaining it - Google Patents
Food product in the gel state, obtained from fishing products, and process for obtaining itInfo
- Publication number
- ES2017443A6 ES2017443A6 ES8904085A ES8904085A ES2017443A6 ES 2017443 A6 ES2017443 A6 ES 2017443A6 ES 8904085 A ES8904085 A ES 8904085A ES 8904085 A ES8904085 A ES 8904085A ES 2017443 A6 ES2017443 A6 ES 2017443A6
- Authority
- ES
- Spain
- Prior art keywords
- mass
- surimi
- natural
- minutes
- depending
- 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.)
- Expired - Fee Related
Links
Abstract
The process consists in mincing (chopping) surimi at a temperature of no higher than 25 degree C, adding between 1 and 10% by weight of NaCl and/or KCl, homogenising the mass for a period of time which varies between 1 and 20 minutes, depending on the type of surimi, until a mass with a plastic consistency is obtained, adding, depending on the conditions and characteristics of the starting surimi, one or more of the following ingredients: up to 20% of soya protein, up to 20% of starch, water, up to 20% of egg albumin, up to 10% of oils, natural or artificial colorants, cryoprotective additives, oxidation reducers and flavouring agents, the next stage being further homogenisation of the mass for 20 minutes at a temperature between 0 and 25 degree C and then moulding or extruding of the mass in order to achieve the shape of the natural product, after which a suitable heat treatment is applied until the final product is obtained, the latter being similar in shape, size, texture and taste to the natural muscle-fibre bundles and/or isolated fibres of spider crab (Maia squinado).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES8904085A ES2017443A6 (en) | 1989-11-29 | 1989-11-29 | Food product in the gel state, obtained from fishing products, and process for obtaining it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES8904085A ES2017443A6 (en) | 1989-11-29 | 1989-11-29 | Food product in the gel state, obtained from fishing products, and process for obtaining it |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES2017443A6 true ES2017443A6 (en) | 1991-02-01 |
Family
ID=8265081
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES8904085A Expired - Fee Related ES2017443A6 (en) | 1989-11-29 | 1989-11-29 | Food product in the gel state, obtained from fishing products, and process for obtaining it |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2017443A6 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2047443A1 (en) * | 1992-04-09 | 1994-02-16 | Consejo Superior Investigacion | Method for preparing a product analogous to an anchovy fillet and product thus obtained |
| US9820502B2 (en) * | 2014-08-06 | 2017-11-21 | Angulas Aguinaga, S.A.U. | Surimi food product and method of manufacturing the same |
-
1989
- 1989-11-29 ES ES8904085A patent/ES2017443A6/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2047443A1 (en) * | 1992-04-09 | 1994-02-16 | Consejo Superior Investigacion | Method for preparing a product analogous to an anchovy fillet and product thus obtained |
| US9820502B2 (en) * | 2014-08-06 | 2017-11-21 | Angulas Aguinaga, S.A.U. | Surimi food product and method of manufacturing the same |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| SA6 | Expiration date (snapshot 920101) |
Free format text: 2009-11-29 |
|
| FD1A | Patent lapsed |
Effective date: 20100803 |