JPH0365738B2 - - Google Patents
Info
- Publication number
- JPH0365738B2 JPH0365738B2 JP61022215A JP2221586A JPH0365738B2 JP H0365738 B2 JPH0365738 B2 JP H0365738B2 JP 61022215 A JP61022215 A JP 61022215A JP 2221586 A JP2221586 A JP 2221586A JP H0365738 B2 JPH0365738 B2 JP H0365738B2
- Authority
- JP
- Japan
- Prior art keywords
- fish meat
- component
- approximately
- water
- fish
- 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 - Lifetime
Links
- 241000251468 Actinopterygii Species 0.000 claims description 70
- 235000013372 meat Nutrition 0.000 claims description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 238000004519 manufacturing process Methods 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 16
- 238000005406 washing Methods 0.000 claims description 16
- 239000000654 additive Substances 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 7
- 239000002351 wastewater Substances 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 239000002699 waste material Substances 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 4
- 239000007798 antifreeze agent Substances 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims 1
- 238000006297 dehydration reaction Methods 0.000 claims 1
- 238000007670 refining Methods 0.000 claims 1
- 235000019465 surimi Nutrition 0.000 description 28
- 238000000034 method Methods 0.000 description 17
- 239000000047 product Substances 0.000 description 12
- 238000007796 conventional method Methods 0.000 description 5
- 108010028690 Fish Proteins Proteins 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229920000388 Polyphosphate Polymers 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000001205 polyphosphate Substances 0.000 description 2
- 235000011176 polyphosphates Nutrition 0.000 description 2
- 108010043137 Actomyosin Proteins 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 101710145505 Fiber protein Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000002528 anti-freeze Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US76361785A | 1985-08-08 | 1985-08-08 | |
| US763617 | 1985-08-08 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6240243A JPS6240243A (ja) | 1987-02-21 |
| JPH0365738B2 true JPH0365738B2 (enrdf_load_stackoverflow) | 1991-10-14 |
Family
ID=25068323
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61022215A Granted JPS6240243A (ja) | 1985-08-08 | 1986-02-05 | 魚肉材料の製造方法 |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP0270532A1 (enrdf_load_stackoverflow) |
| JP (1) | JPS6240243A (enrdf_load_stackoverflow) |
| CA (1) | CA1295878C (enrdf_load_stackoverflow) |
| DK (1) | DK174351B1 (enrdf_load_stackoverflow) |
| NZ (1) | NZ217054A (enrdf_load_stackoverflow) |
| WO (1) | WO1987000733A1 (enrdf_load_stackoverflow) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0549563A1 (en) * | 1987-08-05 | 1993-06-30 | Promation Incorporated | Feed system for aligning butchered fish |
| FR2651967B1 (fr) * | 1989-09-15 | 1991-12-13 | Inst Fs Rech Expl Mer | Procede de preparation de chair de poisson desaretee, lavee et raffinee, communement appelee surimi et produits obtenus. |
| US5944597A (en) * | 1995-02-16 | 1999-08-31 | Swift-Eckrich, Inc. | Method for defatting meat and defatted products |
| FR2757021B1 (fr) | 1996-12-17 | 1999-01-22 | Sea Oil | Procede et installation d'extraction d'huile de poisson et produits obtenus |
| EP0948906A1 (fr) * | 1998-04-09 | 1999-10-13 | Saupiquet S.A. | Procédé de traitement du muscle rouge des thonidés, en vue de la réalisation d'une préparation alimentaire |
| FR2837671B1 (fr) * | 2002-03-26 | 2004-07-09 | Patrimoniale Chantreau | Production industrielle de produits alimentaires intermediaires (p.a.i) a base de chair de poisson et p.a.i. conditionnes ainsi produits |
| WO2004008876A2 (en) * | 2002-07-23 | 2004-01-29 | Rex Food Technologies (Pty Ltd.) | Treatment of food pieces |
| US7169421B2 (en) | 2003-08-20 | 2007-01-30 | Kraft Foods Holdings, Inc. | Method of making processed meat products |
| US7488502B2 (en) | 2003-08-20 | 2009-02-10 | Kraft Foods Global Brands Llc | Method of making processed meat products |
| US9955709B2 (en) | 2014-03-26 | 2018-05-01 | Trident Seafoods Corporation | Method for producing surimi with reduced loss of myofibrillar protein |
| JP2017510275A (ja) * | 2014-03-26 | 2017-04-13 | デニッシュ テクノロジー センター−ダンテック アーペーエス | 筋原線維タンパク質の損失が少ないすり身を生成するための方法 |
| CN107624856B (zh) * | 2017-09-21 | 2019-05-24 | 浙江承恩食品有限公司 | 一种鱼糜漂洗设备 |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5435238A (en) * | 1977-08-19 | 1979-03-15 | Snow Brand Milk Products Co Ltd | Ground fish meat making method |
| JPS54135264A (en) * | 1978-04-10 | 1979-10-20 | Ritsuo Shigeoka | Processing of fish meat |
| SE426544B (sv) * | 1979-11-30 | 1983-01-31 | Alfa Laval Ab | Forfarande for utvinning av fiskmjol med hog proteinkvalitet och fiskolja |
| EP0071604A1 (en) * | 1981-02-16 | 1983-02-16 | Baltic Fish Ltd. Aps | A food product on the basis of fish flesh and a process for the preparation thereof |
| JPS60221063A (ja) * | 1984-04-19 | 1985-11-05 | Sugiyo:Kk | えび肉様魚肉練製品 |
-
1986
- 1986-02-05 JP JP61022215A patent/JPS6240243A/ja active Granted
- 1986-06-27 EP EP86904439A patent/EP0270532A1/en not_active Ceased
- 1986-06-27 WO PCT/SE1986/000314 patent/WO1987000733A1/en not_active Application Discontinuation
- 1986-08-01 NZ NZ217054A patent/NZ217054A/xx unknown
- 1986-08-06 CA CA000515415A patent/CA1295878C/en not_active Expired - Lifetime
-
1987
- 1987-04-07 DK DK198701760A patent/DK174351B1/da not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| DK174351B1 (da) | 2002-12-23 |
| DK176087D0 (da) | 1987-04-07 |
| EP0270532A1 (en) | 1988-06-15 |
| CA1295878C (en) | 1992-02-18 |
| JPS6240243A (ja) | 1987-02-21 |
| NZ217054A (en) | 1988-10-28 |
| WO1987000733A1 (en) | 1987-02-12 |
| DK176087A (da) | 1987-04-07 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |