JPH0113337B2 - - Google Patents
Info
- Publication number
- JPH0113337B2 JPH0113337B2 JP59054760A JP5476084A JPH0113337B2 JP H0113337 B2 JPH0113337 B2 JP H0113337B2 JP 59054760 A JP59054760 A JP 59054760A JP 5476084 A JP5476084 A JP 5476084A JP H0113337 B2 JPH0113337 B2 JP H0113337B2
- Authority
- JP
- Japan
- Prior art keywords
- paste
- product
- acidic
- neutral
- surimi
- 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
Links
- 230000002378 acidificating effect Effects 0.000 claims description 28
- 230000007935 neutral effect Effects 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 10
- 229940023462 paste product Drugs 0.000 claims description 8
- 235000008983 soft cheese Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 230000007423 decrease Effects 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000019465 surimi Nutrition 0.000 description 13
- 241000251468 Actinopterygii Species 0.000 description 12
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 239000002994 raw material Substances 0.000 description 9
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 7
- 235000013351 cheese Nutrition 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 108010073771 Soybean Proteins Proteins 0.000 description 5
- 235000010724 Wisteria floribunda Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000499 gel Substances 0.000 description 4
- 230000000051 modifying effect Effects 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 241000785681 Sander vitreus Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000002407 reforming Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59054760A JPS60199369A (ja) | 1984-03-21 | 1984-03-21 | 練製品の製造法 |
| US07/000,581 US4784870A (en) | 1984-03-21 | 1987-01-02 | Process for preparing paste food product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59054760A JPS60199369A (ja) | 1984-03-21 | 1984-03-21 | 練製品の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60199369A JPS60199369A (ja) | 1985-10-08 |
| JPH0113337B2 true JPH0113337B2 (es) | 1989-03-06 |
Family
ID=12979723
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59054760A Granted JPS60199369A (ja) | 1984-03-21 | 1984-03-21 | 練製品の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60199369A (es) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4638710B2 (ja) * | 2004-10-26 | 2011-02-23 | 株式会社紀文食品 | チーズ入り練り製品およびその製造方法 |
-
1984
- 1984-03-21 JP JP59054760A patent/JPS60199369A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60199369A (ja) | 1985-10-08 |
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