JPH0451148B2 - - Google Patents
Info
- Publication number
- JPH0451148B2 JPH0451148B2 JP62069720A JP6972087A JPH0451148B2 JP H0451148 B2 JPH0451148 B2 JP H0451148B2 JP 62069720 A JP62069720 A JP 62069720A JP 6972087 A JP6972087 A JP 6972087A JP H0451148 B2 JPH0451148 B2 JP H0451148B2
- Authority
- JP
- Japan
- Prior art keywords
- surimi
- meat
- kamaboko
- fish
- water
- 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
- 235000019465 surimi Nutrition 0.000 claims description 69
- 235000013372 meat Nutrition 0.000 claims description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 54
- 241000251468 Actinopterygii Species 0.000 claims description 46
- 108090000623 proteins and genes Proteins 0.000 claims description 37
- 102000004169 proteins and genes Human genes 0.000 claims description 37
- 230000018044 dehydration Effects 0.000 claims description 33
- 238000006297 dehydration reaction Methods 0.000 claims description 33
- 238000004925 denaturation Methods 0.000 claims description 28
- 230000036425 denaturation Effects 0.000 claims description 28
- 230000003204 osmotic effect Effects 0.000 claims description 28
- 238000004519 manufacturing process Methods 0.000 claims description 23
- 239000003112 inhibitor Substances 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 12
- 241001290266 Sciaenops ocellatus Species 0.000 claims description 11
- 238000000605 extraction Methods 0.000 claims description 11
- 229920000642 polymer Polymers 0.000 claims description 8
- 238000003306 harvesting Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 235000020993 ground meat Nutrition 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 3
- 238000010979 pH adjustment Methods 0.000 claims description 3
- 239000002250 absorbent Substances 0.000 claims description 2
- 230000002745 absorbent Effects 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- 230000002265 prevention Effects 0.000 claims description 2
- 239000003513 alkali Substances 0.000 claims 1
- 239000012024 dehydrating agents Substances 0.000 claims 1
- 239000008188 pellet Substances 0.000 claims 1
- 235000019688 fish Nutrition 0.000 description 39
- 208000005156 Dehydration Diseases 0.000 description 30
- 239000007789 gas Substances 0.000 description 27
- 238000000034 method Methods 0.000 description 21
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 20
- 239000000047 product Substances 0.000 description 19
- 239000002994 raw material Substances 0.000 description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 238000001035 drying Methods 0.000 description 11
- 230000000694 effects Effects 0.000 description 11
- 150000003839 salts Chemical class 0.000 description 11
- 239000001569 carbon dioxide Substances 0.000 description 10
- 229910002092 carbon dioxide Inorganic materials 0.000 description 10
- 239000003925 fat Substances 0.000 description 10
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 238000012545 processing Methods 0.000 description 8
- 230000015572 biosynthetic process Effects 0.000 description 7
- 150000002632 lipids Chemical class 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 235000019512 sardine Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 238000005452 bending Methods 0.000 description 4
- 238000004061 bleaching Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000555825 Clupeidae Species 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 3
- 241000442132 Lactarius lactarius Species 0.000 description 3
- 108010070551 Meat Proteins Proteins 0.000 description 3
- 229920001222 biopolymer Polymers 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 230000036571 hydration Effects 0.000 description 3
- 238000006703 hydration reaction Methods 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 239000008279 sol Substances 0.000 description 3
- 239000000600 sorbitol Substances 0.000 description 3
- 235000010356 sorbitol Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 238000009777 vacuum freeze-drying Methods 0.000 description 3
- 108010043137 Actomyosin Proteins 0.000 description 2
- ZKHQWZAMYRWXGA-UHFFFAOYSA-N Adenosine triphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(=O)OP(O)(O)=O)C(O)C1O ZKHQWZAMYRWXGA-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- 108010074084 Muscle Proteins Proteins 0.000 description 2
- 102000008934 Muscle Proteins Human genes 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 241000269908 Platichthys flesus Species 0.000 description 2
- 241001125048 Sardina Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000000306 component Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000000593 degrading effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- ZKHQWZAMYRWXGA-KQYNXXCUSA-J ATP(4-) Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-J 0.000 description 1
- 241000258957 Asteroidea Species 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 229920000298 Cellophane Polymers 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 241000252100 Conger Species 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241000269978 Pleuronectiformes Species 0.000 description 1
- 241000785681 Sander vitreus Species 0.000 description 1
- 241001417494 Sciaenidae Species 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000012769 bulk production Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000003365 myofibril Anatomy 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 238000012536 packaging technology Methods 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 239000011541 reaction mixture Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62069720A JPS63233753A (ja) | 1987-03-23 | 1987-03-23 | かまぼこ形成能を有する乾燥摺り身、およびその製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62069720A JPS63233753A (ja) | 1987-03-23 | 1987-03-23 | かまぼこ形成能を有する乾燥摺り身、およびその製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63233753A JPS63233753A (ja) | 1988-09-29 |
| JPH0451148B2 true JPH0451148B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1992-08-18 |
Family
ID=13410952
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62069720A Granted JPS63233753A (ja) | 1987-03-23 | 1987-03-23 | かまぼこ形成能を有する乾燥摺り身、およびその製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63233753A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101680713B1 (ko) * | 2012-09-11 | 2016-11-29 | 신요. 스이산 유겐가이샤 | 혈합육을 이용한 연육 제품, 혈합육을 이용한 페이스트 제품, 혈합육을 이용한 연육 제품의 제조 방법 및 혈합육을 이용한 페이스트 제품의 제조 방법 |
| JP6621375B2 (ja) * | 2016-06-02 | 2019-12-18 | 佐賀玄海漁業協同組合 | 凍結乾燥魚粉の製造方法 |
-
1987
- 1987-03-23 JP JP62069720A patent/JPS63233753A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63233753A (ja) | 1988-09-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20110212250A1 (en) | Low-cholesterol shrimp and method of obtaining same | |
| WO2001064052A1 (fr) | Procede d'impregnation d'aliments, oeufs enrichis en vitamine c et oeufs de cane fermentes ainsi obtenus | |
| RU2560071C1 (ru) | Способ получения сухого пищевого продукта | |
| HUT54472A (en) | Method for removing stearines and/or lipoides from foodstuffs | |
| US4888181A (en) | Sea food flavored food products | |
| JP5220852B2 (ja) | 大豆加工食品およびその製造方法 | |
| JPH0451148B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| CA1064763A (en) | Method for the production of fish meat powder retaining functional properties of fresh fish meat | |
| FUJIMOTO et al. | Chemical characterization of sardine meat powder produced by dehydration with high osmotic pressure resin and defatting with high pressure carbon dioxide | |
| JP7241500B2 (ja) | 乾燥畜肉の製造方法 | |
| Arvanitoyannis et al. | Osmotic dehydration: theory, methodologies, and applications in fish, seafood, and meat products | |
| JP2021103954A (ja) | 多孔質高活性魚肉タンパク質乾燥材料の製造方法、多孔質高活性魚肉タンパク質乾燥材料、及びこれを原料とする魚肉練り製品 | |
| WO2021200993A1 (ja) | 冷却保存用の加熱済畜肉加工品の品質低下抑制用組成物 | |
| JPH09107926A (ja) | 乾燥貝柱製品の製造方法 | |
| JPH02142453A (ja) | イワシ加工食品の製法 | |
| KR102159021B1 (ko) | 솔잎 추출물을 유효성분으로 포함하는 유바 필름 및 이의 식육제품 케이싱 용도 | |
| JPS6135821B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| JP2008035757A (ja) | 魚肉の臭気を除去するための方法 | |
| CN120391626A (zh) | 熟醉虾预制菜及其制作方法 | |
| JPS6240978B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| JPS6019459A (ja) | コンニヤクと鶏卵の反応生成物の利用方法 | |
| JPH02182180A (ja) | 冷凍食物製品及びその製法 | |
| JP3149281B2 (ja) | プリン様魚肉食品及びその製造方法 | |
| JPS63233766A (ja) | 食用魚粉の製造法 | |
| Cortez-Vega et al. | Effect of washing cycles on the quality of surimi-like material obtained from mechanically deboned chicken meat |