JPH038190B2 - - Google Patents
Info
- Publication number
- JPH038190B2 JPH038190B2 JP60211074A JP21107485A JPH038190B2 JP H038190 B2 JPH038190 B2 JP H038190B2 JP 60211074 A JP60211074 A JP 60211074A JP 21107485 A JP21107485 A JP 21107485A JP H038190 B2 JPH038190 B2 JP H038190B2
- Authority
- JP
- Japan
- Prior art keywords
- fibrous
- kamaboko
- fsp
- surimi
- squid
- 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
- 108010073771 Soybean Proteins Proteins 0.000 claims description 10
- 239000003925 fat Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 235000019465 surimi Nutrition 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 229940023462 paste product Drugs 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 229940001941 soy protein Drugs 0.000 claims description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000014594 pastries Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 description 10
- 239000000203 mixture Substances 0.000 description 6
- 235000019710 soybean protein Nutrition 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 241000237509 Patinopecten sp. Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000020637 scallop Nutrition 0.000 description 3
- 241000238366 Cephalopoda Species 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 208000034693 Laceration Diseases 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60211074A JPS6274264A (ja) | 1985-09-26 | 1985-09-26 | 繊維性練製品の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60211074A JPS6274264A (ja) | 1985-09-26 | 1985-09-26 | 繊維性練製品の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6274264A JPS6274264A (ja) | 1987-04-06 |
| JPH038190B2 true JPH038190B2 (zh) | 1991-02-05 |
Family
ID=16599974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60211074A Granted JPS6274264A (ja) | 1985-09-26 | 1985-09-26 | 繊維性練製品の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6274264A (zh) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01309659A (ja) * | 1988-06-03 | 1989-12-14 | Ichimasa Kamaboko Kk | 帆立貝風魚肉練製品及びその製造方法 |
| GB8817061D0 (en) * | 1988-07-18 | 1988-08-24 | Protein Tech Int | Functional protein product from vegetable protein materials |
| JPH0229293U (zh) * | 1988-08-11 | 1990-02-26 | ||
| JPH02265461A (ja) * | 1989-04-06 | 1990-10-30 | Nisshin Oil Mills Ltd:The | 練製品の製造法 |
| JPH037559A (ja) * | 1989-06-05 | 1991-01-14 | Itami Kanetetsu Shokuhin Kk | 水産練製品の製造方法 |
| FR2711895B1 (fr) * | 1993-11-05 | 1996-01-12 | Le Cor Jacques | Préparation alimentaire à tartiner à base de coquilles Saint-Jaques et un procédé de fabrication d'une telle préparation. |
| JP5727082B1 (ja) * | 2014-10-09 | 2015-06-03 | 日本食品化工株式会社 | 水畜産肉製品用食感改良剤、該水畜産肉製品用食感改良剤を用いた、水畜産肉製品、水畜産肉製品の製造方法、及び水畜産肉製品の食感改良方法 |
| JP2019062805A (ja) * | 2017-09-29 | 2019-04-25 | 日清オイリオグループ株式会社 | 水産物擬似素材 |
-
1985
- 1985-09-26 JP JP60211074A patent/JPS6274264A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6274264A (ja) | 1987-04-06 |
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