JP4368155B2 - Manufacturing method for fish paste products - Google Patents

Manufacturing method for fish paste products Download PDF

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Publication number
JP4368155B2
JP4368155B2 JP2003199157A JP2003199157A JP4368155B2 JP 4368155 B2 JP4368155 B2 JP 4368155B2 JP 2003199157 A JP2003199157 A JP 2003199157A JP 2003199157 A JP2003199157 A JP 2003199157A JP 4368155 B2 JP4368155 B2 JP 4368155B2
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Japan
Prior art keywords
fish
fish meat
temperature
surimi
salting
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Expired - Fee Related
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JP2003199157A
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Japanese (ja)
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JP2005034028A (en
Inventor
芳勝 外山
利直 田中
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株式会社タケショー
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Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a fish paste product.
[0002]
[Prior art and problems to be solved by the invention]
The most common salmon as a kneaded product using fish meat is usually manufactured by the following manufacturing process.
[0003]
FIG. 1 is a flowchart showing the manufacturing process of the bag.
[0004]
First, the fish meat of walleye pollock in a frozen state (approximately −30 ° C.) as a raw material is thawed (approximately to −3 ° C.).
[0005]
The thawed fish meat is roughened.
[0006]
Add 2-3% (by weight) of salt to the rough fish meat and salt. As a result, the salt-soluble protein contained in fish meat, that is, myosin and actin, which are myofibrillar proteins, are eluted, and this eluted myosin and actin are polymerized to produce actomyosin having high viscoelasticity. To do. In addition, the fish meat (salted fish meat) in this state becomes a sticky state due to the viscoelasticity of actomyosin.
[0007]
Add salt, seasoning, starch, egg white, mirin, etc. to salty fish meat while adjusting its physical properties (elasticity, yield, etc.).
[0008]
Mold the fish meat.
[0009]
The formed fish meat is allowed to sit for 18 to 20 hours at 10 to 15 ° C or 60 to 90 minutes at 30 to 40 ° C. By this sitting process, the reticulated protein, that is, actomyosin, gels and the gel strength (hardness) increases.
[0010]
Heat the fish that sat down. At this time, for example, when the fish meat is steamed, steamed salmon is formed.
[0011]
Cool the heated fish meat and wrap it into a product.
[0012]
As described above, a bag having a specific elasticity is manufactured.
[0013]
By the way, as described above, the koji is a kneaded product having a specific large elasticity.
[0014]
The present invention is a kneaded product using fish meat, and a method for producing a fish kneaded product that can feel as if eating fish when eating, that can provide a completely new texture that has never been before. It is intended to provide.
[0015]
[Means for Solving the Problems]
The gist of the present invention will be described with reference to the accompanying drawings.
[0016]
The fish meat is salted while holding the temperature lower than the normal temperature, without salting the fish meat while suppressing the dissolution of the salt-soluble protein by keeping the temperature lower than the normal temperature, and without being subjected to the sitting process. The present invention relates to a method for producing a fish paste product characterized in that the surimi and fish flesh are mixed and heated.
[0017]
In addition, after thawing or thawing frozen shredded fish meat or surimi, do salting in a low temperature state that keeps the temperature lower than normal temperature without raising the temperature to near normal temperature, The present invention relates to a method for producing a fish paste product characterized by mixing and heating the salted fish paste and the fish fillet while maintaining a temperature lower than the normal temperature without performing a sitting step that is left as it is for a long time. Is.
[0018]
In addition, the salty fish meat surimi has sufficient elasticity and sufficient water retention as a seam of fish meat, and strong elasticity that impairs the fiber texture of fish meat surimi The salt-slipping step is set to a grinding condition such as a temperature, a grinding time, a degree of refinement, etc., at which the salt-soluble protein is not dissolved more than necessary at a low salt concentration. This invention relates to a method for producing a fish paste product according to any one of the above items.
[0019]
Moreover, in the said salting process, fats and oils were added, It concerns on the manufacturing method of the fish meat paste product of any one of Claims 1-3 characterized by the above-mentioned.
[0020]
Moreover, when the salting process is finished, the temperature of the fish meat surimi is maintained at several degrees C or less. The method for producing a fish paste product according to any one of claims 1 to 4, is there.
[0021]
Also, the fish meat that has undergone the salting process is mixed and mixed with the fish flesh, and this is molded and then subjected to packaging means such as wrap and heated, and then cooled or left with this packaging means applied. It concerns on the manufacturing method of the fish meat paste product of any one of Claims 1-5 characterized by the above-mentioned.
[0022]
DETAILED DESCRIPTION OF THE INVENTION
An embodiment of the present invention (how to carry out the invention) considered to be suitable will be briefly described with reference to the drawings, showing its effects.
[0023]
By carrying out the salting of the fish meat while maintaining a temperature lower than room temperature, dissolution of the salt-soluble protein in the fish meat can be suppressed.
[0024]
That is, when salting of fish meat is performed at a temperature higher than room temperature, for example, a large amount of salt-soluble protein in fish meat is dissolved, and the dissolved salt-soluble protein becomes elastic.
[0025]
Therefore, this invention can suppress that the salty fish meat will be in the state which has elasticity by suppressing melt | dissolution of the salt-soluble protein in fish meat.
[0026]
In addition, by not performing a sitting process in which the salted fish meat is left as it is for a long time, the salt-soluble protein dissolved in a small amount from the fish meat, for example, is not allowed to gel during the salting. Thus, it is possible to further suppress the occurrence of elasticity in the fish meat.
[0027]
Also, when mixing the fish meat surimi obtained by the salting and the fish meat loosening while maintaining a temperature lower than room temperature, the salted fish meat is elastic as described above. It will be possible to mix with the loose meat of the fish while suppressing.
[0028]
That is, for example, a salt-soluble protein having elasticity produced in a small amount by salting has an appropriate viscosity, so that when it is mixed with unraveled meat, it can be used as a tether.
[0029]
In addition, the fish flesh has not been subjected to a scouring process, and therefore, when eaten, the fiber content of the fish meat can be recognized.
[0030]
Therefore, the present invention suppresses the dissolution of salt-soluble protein in fish meat, thereby reducing the amount of salt-soluble protein having viscoelasticity to the minimum necessary, forming fish meat surimi, and connecting this surimi, Mixing with fish meat texture that has a texture of fish meat, you can get a texture of the fiber of the fish meat when you eat, this will give you a texture as if you were eating fish, Unprecedented new textured fish meat products can be formed.
[0031]
In addition, for example, after thawing frozen fish meat shredded or surimi, or while thawing, it does not increase the temperature to near room temperature and keeps the temperature lower than room temperature and keeps the salt slab in a low temperature state. If it is done, it can be efficiently manufactured by using fish meat that has already been shredded or ground, and if the fish meat that is being thawed is used, It will be possible to easily maintain the low temperature state.
[0032]
In addition, for example, the salted fish surimi has sufficient elasticity and sufficient water retention as a seam of fish to loosen the fish, and the fiber texture of the fish surimi is strong. If the salting process is set to the conditions such as temperature, grinding time, degree of refinement, etc., at which low salt concentration does not dissolve unnecessarily salt-soluble protein so as not to have elasticity, As a result, the fish meat can be rubbed up in a state having an appropriate elasticity, and it is easy to form by being able to impart water retention, and for example, the formed kneaded product immediately dries and becomes a crispy texture In order not to impair the texture of the fiber of the loose body, you can get a texture of the fiber of the loose body when you eat it, as if you were eating fish Et Etc. so that the resulting a surimi capable of forming that ground product becomes more practical.
[0033]
In addition, for example, in the salting step, if fats and oils are added, the slipping becomes smooth, and for this reason, for a clear reason, the binding of dissolved salt-soluble proteins is inhibited, and the salt-soluble protein becomes Fish meat can be lifted while suppressing the formation of viscoelasticity, which makes it possible to easily prevent the kneaded product from being given more elasticity than necessary.
[0034]
Further, for example, when the temperature of the fish surimi is maintained at several degrees C or less when the salting step is finished, the salt-soluble protein is surely suppressed from becoming elastic and connected. As a result, it becomes possible to produce a paste product that can be used as a fish meat (relaxed meat) joint and can sufficiently feel the fiber texture of fish meat. It becomes more practical.
[0035]
In addition, for example, the fish meat after the salting step is mixed with the fish meat loosened as a joint, molded and then subjected to packaging means such as wrap and heated, and the packaging means such as wrap is applied. If it is cooled or left as it is, it can be made into a product while suppressing evaporation of moisture, so that it can reliably hold the moisture necessary to give the texture of eating fish when eaten. This makes it possible to prevent the kneaded product from drying out immediately, making it more practical.
[0036]
【Example】
The drawings illustrate one embodiment of the present invention and are described below.
[0037]
This example relates to a fish paste product that can provide a texture as if eating fish when eaten.
[0038]
In this embodiment, walleye pollack is adopted as a raw material. However, as long as the effects of the present embodiment can be exhibited, it may be appropriately adopted other than walleye.
[0039]
Moreover, FIG. 2 is a flowchart which shows the manufacturing process of the fish paste product of a present Example.
[0040]
After thawing or thawing frozen fish meat shredded or surimi, it is salted in a low temperature state that is refined while maintaining a temperature lower than room temperature without increasing the temperature to near room temperature.
[0041]
Fish shredded meat is a piece of meat obtained by chopping walleye pollack relatively small, and surimi is literally a fine particle obtained by rubbing the walleye pollack body to some extent. is there.
[0042]
This salting process is characterized by the fact that the salted fish meat has sufficient elasticity (or viscosity) to have sufficient viscosity and water retention properties as a seam of fish meat, and the fiber of the fish meat surimi In order not to have strong elasticity that impairs the texture of the food, it is carried out by setting the grinding conditions such as the temperature, the grinding time, the degree of refinement, etc., at which the salt-soluble protein more than necessary is hardly dissolved at a low salt concentration.
[0043]
Specifically, at the time of the salting step, first, a frozen fish paste that is commercially available is thawed, and then the surimi is further refined.
[0044]
This refinement of the fish meat is performed by chopping the surimi of the fish meat using stirring shredding means such as a cutter mixer.
[0045]
In this example, the thawed fish surimi is put into a cutter mixer and stirred and chopped for 2 to 3 minutes. The reason why the surimi of fish meat is further refined is to make the surimi into a paste suitable for joining.
[0046]
During the salting step, cold water or ice is added.
[0047]
This is because salting is performed at a low temperature.
[0048]
In the present embodiment, cold water is added to a refined fish surimi.
[0049]
The reason for adding cold water is to reduce the temperature of the fish meat to prevent the fish meat from becoming unnecessarily high in viscosity and to keep the fish meat moist.
[0050]
That is, it is formed by the polymerization of myosin and actin dissolved from fish meat by inhibiting the dissolution of salt-soluble protein that causes elasticity, that is, myosin and actin, which are myofibrillar proteins that constitute fish meat. In other words, it is possible to suppress the production of actomyosin, which is a causative substance that produces elasticity.
[0051]
The timing of adding the cold water may be appropriately adopted as long as the temperature of the fish meat can be kept at a low state. For example, the cold water may be added when the surimi of fish meat is put into a cutter mixer. You may add surimi in the middle of refining with a cutter mixer. Further, it may be performed intermittently during the salting step.
[0052]
Further, in this embodiment, cold water is added to the surimi to achieve low temperature salting. However, if salting can be performed at a low temperature, it is appropriate to add cold water or ice to the surimi as appropriate. For example, the salting step may be performed at a low temperature in the place where the salting step is performed, or the surimi may be put in a container that can maintain the low temperature.
[0053]
Oils and fats are added during the salting step.
[0054]
Oil and fat are added before adding salt (salt) to surimi fish meat.
[0055]
Moreover, in the case of addition of this fat and oil, a seasoning etc. are added and flavor adjustment is performed.
[0056]
The addition of fats and oils to the fish meat makes it possible to perform smoothing when the fish meat is salted, thereby inhibiting the binding of myosin, which is a salt-soluble protein in fish meat, and actin. This is for the purpose of suppressing the production of actomyosin having high elasticity.
[0057]
Oil and fat may be added before adding salt to the fish meat, and may be added when the fish paste is added to the cutter mixer, or the fish paste is being refined by the cutter mixer. Or may be added after the fish meat surimi is refined. When adding it after refine | purifying the surimi of fish meat, after adding, fish meat is stirred and oil and fat are blended.
[0058]
Moreover, the timing which adds a seasoning etc. does not necessarily need to be with fats and oils, and as long as it is before adding salt, you may add at any time.
[0059]
Add salt to the fish meat with fats and seasonings.
[0060]
The amount of salt added is sufficiently elastic so that the salted fish surimi has sufficient viscosity and water retention as a fish seam tether, and the fiber texture of the fish surimi is impaired. The amount is set so as not to have strong elasticity.
[0061]
That is, in this embodiment, salt is added in an amount that is less than 2% (weight) with respect to at least fish meat.
[0062]
As described above, the addition of the above-mentioned amount of salt gives the fish paste that has been salted so that it can be used well as a joint for loosening, and at least when it is eaten, This is because a fiber texture can be obtained.
[0063]
For example, the so-called “salmon gel”, which has been required for conventional salmon, is obstructed by the taste of the fiber when eaten, and therefore, the texture of eating fish cannot be obtained. It was.
[0064]
However, in this example, the hardness of the surimi of the salted fish meat is set to a hardness at which the texture of the fiber of the unraveled meat can be obtained. You can get a texture as if you were eating.
[0065]
Further, in the salting step, the time required for the raising is performed in a shorter time than the production of a conventional kneaded product (for example, production of a conventional koji).
[0066]
Thereby, the surimi of fish meat which has the above-mentioned minimum necessary viscoelasticity and water retention property can be formed.
[0067]
When the salting process is finished, the temperature of the surimi fish meat is kept below several degrees Celsius.
[0068]
In this embodiment, the salting step is performed so that the rising temperature is 0 ° C. or lower (for example, around −2 ° C.).
[0069]
As a result, the generation of actomyosin, which is a causative agent of elasticity, can be reliably suppressed, and a surimi having the minimum elasticity as a bridging can be formed. Therefore, a kneaded product that can sufficiently feel the fiber texture of fish meat can be produced.
[0070]
Therefore, during the salting process, by adding cold water to the fish surimi and keeping the fish meat in a low temperature state, it is difficult to dissolve myosin and actin in the fish meat, thereby suppressing the production of actomyosin having high viscoelasticity. In addition, the addition of fats and oils to fish meat inhibits the binding of myosin and actin to further suppress the production of actomyosin, and further minimizes the amount of salt added and adds fats and oils. By adding the rinsing time after as short as possible so that the temperature rises to a low temperature state, the dissolution of myosin and actin in fish meat is minimized and the production of actomyosin is further suppressed. , Kneading that can get the texture of eating fish when eaten, with the minimum necessary firmness (foot) that causes the fiber texture of fish meat to be disturbed Goods made and the possible production.
[0071]
The salted fish meat is connected, and the fish meat is added and mixed to form.
[0072]
Since the fish meat has not been subjected to a scouring process, the texture of the fiber of the fish meat can be obtained.
[0073]
Therefore, as described above, it can be easily molded by mixing it with surimi with moderate viscoelasticity obtained by salting this loose meat, and the texture of fish fiber when eaten A sufficiently obtained kneaded product can be produced.
[0074]
The formed fish meat is not subjected to a sitting process, and the fish meat is heated by applying a wrapping means such as a wrap, and cooled or allowed to cool with the wrap applied. In this embodiment, the formed fish meat is wrapped and heated, allowed to cool, etc. However, it may not be a wrapped package as long as moisture evaporation can be suppressed. For example, fish meat formed in a container that suppresses evaporation of moisture may be put into a container and heated, allowed to cool, or the like.
[0075]
In this example, by not performing the sitting step, actomyosin produced by polymerizing salt-soluble proteins (myosin and actin) dissolved in a small amount from, for example, fish meat during the salting is gelled (ie, This gives the opportunity to prevent the fish meat from becoming elastic due to the gelation of the salt-soluble protein.
[0076]
Therefore, in addition to performing the salting step so as to suppress the production of actomyosin to the minimum necessary, and providing almost no opportunity for gelling of actomyosin, actomyosin is Even if it gels, the amount is very small, and this makes it possible to produce a kneaded product that can be used satisfactorily as a tuna for loosening fish meat, but can sufficiently obtain the fiber texture of fish meat. .
[0077]
In this embodiment, heating is performed by steaming, and this steaming is performed at a temperature of approximately 85 ° C. for approximately 40 minutes. In addition to cooking, kneaded products in various states can be produced by roasting, boiling in water, or fried in oil.
[0078]
By applying packaging means such as wrapping and heating and cooling the fish meat, it suppresses the evaporation of moisture from the fish meat, thereby preventing the manufactured kneaded product from drying out and becoming hard or loose. A moist, more fish-like kneaded product can be produced.
[0079]
Cooled fish meat is packaged as necessary and commercialized.
[0080]
Since this example is as described above, a fish textured product with a new texture that makes it feel as if you are eating fish in your mouth when you eat and eat fish paste Can do.
[0081]
In this example, instead of making the so-called “salmon gel” that was required for conventional salmon, the actomyosin solution (obtained by salting) with an appropriate viscosity that brings together the fibers of the loosened fish. In order to produce as much paste strength as possible after mixing with fiber (relaxed meat) as much as possible in the mouth, It is possible to produce a fish texture product that feels like eating fish at a new texture.
[0082]
That is, in this embodiment, a strong foot necessary for producing a normal kneaded product is not required, but a certain degree of elasticity (viscosity) is required from the viewpoint of water retention and molding. On the other hand, in the usual kneaded product manufacturing process, salt is added before starch and oils and other auxiliary ingredients to form strong feet, and salted first at a high salt concentration to dissolve salt-soluble protein. Is actively doing. However, in this example, the addition of fats and oils is performed before the addition of salt, and the salt-soluble protein (such as myosin) is dissolved in the minimum required for water retention of the product by performing at a low salt concentration until sliding Limit.
[0083]
Further, in order to dissolve the minimum salt-soluble protein necessary for water retention, the time required for the lifting is shorter than that of a normal kneaded product so that the lifting temperature is extremely low.
[0084]
This makes it possible to produce a new textured fish meat product that feels as if you are eating fish in your mouth when you eat.
[0085]
Note that the present invention is not limited to this embodiment, and the specific configuration of each component can be designed as appropriate.
[0086]
【The invention's effect】
Since the present invention is as described above, it is a kneaded product using fish meat, and when eaten, it can be felt as if eating fish, and an unprecedented completely new texture can be obtained. It becomes the manufacturing method of the fish paste product.
[0087]
In other words, by suppressing the dissolution of salt-soluble protein in fish meat, the amount of viscoelastic salt-soluble protein generated is minimized and fish surimi is formed. By mixing with the loose meat that has, you can get a texture of the fiber of the fish meat when you eat it, you can get a texture as if you were eating fish, unprecedented, This is an innovative method for producing a fish paste product that can form a fish paste product with a completely new texture.
[0088]
In addition, in the invention according to claim 2, it can be efficiently produced by using fish meat that has already been shredded or ground, and if the fish meat being thawed is used, It becomes an epoch-making method for producing a fish paste product that can easily maintain a low temperature state during salting by using fish meat.
[0089]
Further, in the invention of claim 3, the fish meat can be rubbed up into a state having an appropriate elasticity as a tether to loosen up the fish meat, and can be easily molded by imparting water retention, and For example, the formed kneaded product can be prevented from drying out quickly and become a crispy texture, and the texture of the loose fiber is not impaired. This is a groundbreaking method for producing a fish paste product, which can provide a surimi that can provide a feeling and can form a paste product that can provide a texture as if eating fish.
[0090]
Further, in the invention according to claim 4, the slip becomes smooth, and for this reason, for a clear reason, the state of the salt-soluble protein having viscoelasticity is inhibited by inhibiting the binding of the dissolved salt-soluble proteins. Therefore, it becomes an innovative method for producing a fish paste product that can easily suppress the elasticity of the paste product from being imparted more than necessary.
[0091]
Further, in the invention according to claim 5, it is possible to surely suppress the salt-soluble protein from being in an elastic state and to form a surimi having an appropriate viscosity as a linkage, whereby fish meat (relaxed meat) It is an epoch-making method for producing a kneaded fish product that can be used as a bridging and can produce a kneaded product that can sufficiently feel the fiber texture of fish meat.
[0092]
In addition, in the invention of claim 6, since it can be commercialized while suppressing evaporation of moisture, it can reliably retain the moisture necessary to give a texture as if eating fish, Thus, it is an epoch-making method for producing a fish paste product that can prevent the formed product from drying out and deteriorating as a product.
[Brief description of the drawings]
FIG. 1 is a flowchart showing a manufacturing process of a conventional bag.
FIG. 2 is a flowchart showing a manufacturing process of a fish paste product of the present embodiment.

Claims (6)

  1. The fish meat is salted while holding the temperature lower than the normal temperature, without salting the fish meat while suppressing the dissolution of the salt-soluble protein by keeping the temperature lower than the normal temperature, and without being subjected to the sitting process. A method for producing a fish paste product characterized by mixing and heating the surimi and fish flesh.
  2. After thawing or thawing frozen fish meat shredded or surimi, perform salting in a low-temperature state that keeps the temperature lower than normal temperature without increasing the temperature to near normal temperature, and keep it as it is A method for producing a fish paste product, comprising mixing and heating the salted fish paste and the fish fillet while maintaining a temperature lower than room temperature without performing a sitting step that is allowed to stand for a period of time.
  3. The salted fish surimi has sufficient elasticity to have sufficient viscosity and water retention properties as a seam of fish meat, and does not have strong elasticity that impairs the texture of fish meat surimi As described above, the salt-slipping step is set to a grinding condition such as a temperature, a grinding time, a degree of refinement, etc. at which a salt-soluble protein more than necessary is not dissolved at a low salt concentration. A method for producing a fish paste product according to item 1.
  4. The method for producing a fish paste product according to any one of claims 1 to 3, wherein oil and fat are added in the salting step.
  5. The method for producing a fish paste product according to any one of claims 1 to 4, wherein when the salting step is finished, the temperature of the surimi fish meat is maintained at several degrees C or less.
  6. The fish meat after the salting process is mixed and mixed with the fish flesh, shaped and molded, wrapped with wrapping means, heated, cooled or left with this packaging means The manufacturing method of the fish paste product of any one of Claims 1-5 characterized by the above-mentioned.
JP2003199157A 2003-07-18 2003-07-18 Manufacturing method for fish paste products Expired - Fee Related JP4368155B2 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9786516B2 (en) 2011-06-30 2017-10-10 Stmicroelectronics S.R.L. Power device having reduced thickness

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RU2512848C1 (en) * 2012-12-17 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2512266C1 (en) * 2012-12-17 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9786516B2 (en) 2011-06-30 2017-10-10 Stmicroelectronics S.R.L. Power device having reduced thickness

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