JPH021538B2 - - Google Patents

Info

Publication number

JPH021538B2

JPH021538B2 JP3650187A JP3650187A JPH021538B2 JP H021538 B2 JPH021538 B2 JP H021538B2 JP 3650187 A JP3650187 A JP 3650187A JP 3650187 A JP3650187 A JP 3650187A JP H021538 B2 JPH021538 B2 JP H021538B2

Authority

JP

Japan

Prior art keywords

blade

cylinder

stirring

rotating drum

emulsifying

Prior art date

1987-02-19

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

• Espacenet
• Global Dossier
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• 235000013372 meat Nutrition 0.000 claims description 39
• 238000003756 stirring Methods 0.000 claims description 39
• 230000001804 emulsifying effect Effects 0.000 claims description 25
• 238000010298 pulverizing process Methods 0.000 claims description 23
• 239000002994 raw material Substances 0.000 claims description 19
• 238000004945 emulsification Methods 0.000 claims description 17
• 238000002156 mixing Methods 0.000 claims description 13
• 230000000903 blocking effect Effects 0.000 claims description 2
• 230000002093 peripheral effect Effects 0.000 description 11
• 239000007788 liquid Substances 0.000 description 9
• 239000000843 powder Substances 0.000 description 9
• 241000251468 Actinopterygii Species 0.000 description 7
• 238000000227 grinding Methods 0.000 description 7
• 239000000463 material Substances 0.000 description 7
• 238000000034 method Methods 0.000 description 6
• 244000144972 livestock Species 0.000 description 5
• 150000003839 salts Chemical class 0.000 description 5
• 108010043137 Actomyosin Proteins 0.000 description 4
• 230000008878 coupling Effects 0.000 description 4
• 238000010168 coupling process Methods 0.000 description 4
• 238000005859 coupling reaction Methods 0.000 description 4
• 239000003995 emulsifying agent Substances 0.000 description 4
• 230000002265 prevention Effects 0.000 description 4
• XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
• 238000005520 cutting process Methods 0.000 description 3
• 238000004925 denaturation Methods 0.000 description 3
• 230000036425 denaturation Effects 0.000 description 3
• 238000001125 extrusion Methods 0.000 description 3
• 235000013305 food Nutrition 0.000 description 3
• NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 description 3
• 238000003825 pressing Methods 0.000 description 3
• 238000007790 scraping Methods 0.000 description 3
• 108060008487 Myosin Proteins 0.000 description 2
• 102000003505 Myosin Human genes 0.000 description 2
• 210000004027 cell Anatomy 0.000 description 2
• 238000006073 displacement reaction Methods 0.000 description 2
• 239000000839 emulsion Substances 0.000 description 2
• 230000014759 maintenance of location Effects 0.000 description 2
• 239000000203 mixture Substances 0.000 description 2
• 235000018102 proteins Nutrition 0.000 description 2
• 108090000623 proteins and genes Proteins 0.000 description 2
• 102000004169 proteins and genes Human genes 0.000 description 2
• 108010085238 Actins Proteins 0.000 description 1
• 102000007469 Actins Human genes 0.000 description 1
• 239000004278 EU approved seasoning Substances 0.000 description 1
• 108010010803 Gelatin Proteins 0.000 description 1
• 235000010469 Glycine max Nutrition 0.000 description 1
• 244000068988 Glycine max Species 0.000 description 1
• 229920002472 Starch Polymers 0.000 description 1
• 235000021120 animal protein Nutrition 0.000 description 1
• 230000015572 biosynthetic process Effects 0.000 description 1
• 238000006243 chemical reaction Methods 0.000 description 1
• 230000003247 decreasing effect Effects 0.000 description 1
• 238000010586 diagram Methods 0.000 description 1
• 238000007599 discharging Methods 0.000 description 1
• 230000000694 effects Effects 0.000 description 1
• 238000000605 extraction Methods 0.000 description 1
• 235000011194 food seasoning agent Nutrition 0.000 description 1
• 230000008014 freezing Effects 0.000 description 1
• 238000007710 freezing Methods 0.000 description 1
• 229920000159 gelatin Polymers 0.000 description 1
• 239000008273 gelatin Substances 0.000 description 1
• 235000019322 gelatine Nutrition 0.000 description 1
• 235000011852 gelatine desserts Nutrition 0.000 description 1
• 230000005484 gravity Effects 0.000 description 1
• 230000020169 heat generation Effects 0.000 description 1
• 229920002521 macromolecule Polymers 0.000 description 1
• 238000004519 manufacturing process Methods 0.000 description 1
• 239000008268 mayonnaise Substances 0.000 description 1
• 235000010746 mayonnaise Nutrition 0.000 description 1
• 239000002184 metal Substances 0.000 description 1
• 235000013336 milk Nutrition 0.000 description 1
• 239000008267 milk Substances 0.000 description 1
• 210000004080 milk Anatomy 0.000 description 1
• 210000003205 muscle Anatomy 0.000 description 1
• 210000000663 muscle cell Anatomy 0.000 description 1
• 210000001087 myotubule Anatomy 0.000 description 1
• 239000002245 particle Substances 0.000 description 1
• 238000003672 processing method Methods 0.000 description 1
• 239000000376 reactant Substances 0.000 description 1
• 235000013599 spices Nutrition 0.000 description 1
• 235000019698 starch Nutrition 0.000 description 1
• 239000008107 starch Substances 0.000 description 1
• 239000000126 substance Substances 0.000 description 1
• 238000003466 welding Methods 0.000 description 1