JPH0560342B2 - - Google Patents
Info
- Publication number
- JPH0560342B2 JPH0560342B2 JP63250691A JP25069188A JPH0560342B2 JP H0560342 B2 JPH0560342 B2 JP H0560342B2 JP 63250691 A JP63250691 A JP 63250691A JP 25069188 A JP25069188 A JP 25069188A JP H0560342 B2 JPH0560342 B2 JP H0560342B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- organic solvent
- hydrophilic organic
- temperature
- aquatic animal
- 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
- 235000013372 meat Nutrition 0.000 claims description 87
- 239000003960 organic solvent Substances 0.000 claims description 58
- 241001465754 Metazoa Species 0.000 claims description 48
- 102000004169 proteins and genes Human genes 0.000 claims description 34
- 108090000623 proteins and genes Proteins 0.000 claims description 34
- 239000003925 fat Substances 0.000 claims description 30
- 235000013305 food Nutrition 0.000 claims description 28
- 239000000463 material Substances 0.000 claims description 27
- 239000003921 oil Substances 0.000 claims description 23
- 238000004519 manufacturing process Methods 0.000 claims description 19
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 18
- 238000004925 denaturation Methods 0.000 claims description 10
- 230000036425 denaturation Effects 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 229920000388 Polyphosphate Polymers 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 7
- 229930195729 fatty acid Natural products 0.000 claims description 7
- 239000000194 fatty acid Substances 0.000 claims description 7
- -1 fatty acid esters Chemical class 0.000 claims description 7
- 239000001205 polyphosphate Substances 0.000 claims description 7
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 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 claims description 6
- 238000000034 method Methods 0.000 description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 29
- 238000000605 extraction Methods 0.000 description 26
- 235000019197 fats Nutrition 0.000 description 23
- 235000019198 oils Nutrition 0.000 description 22
- 230000008569 process Effects 0.000 description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- 235000019688 fish Nutrition 0.000 description 17
- 241000251468 Actinopterygii Species 0.000 description 16
- 235000019441 ethanol Nutrition 0.000 description 16
- 235000015220 hamburgers Nutrition 0.000 description 14
- 238000011282 treatment Methods 0.000 description 14
- 238000004898 kneading Methods 0.000 description 12
- 230000002776 aggregation Effects 0.000 description 11
- 239000002904 solvent Substances 0.000 description 10
- 238000004220 aggregation Methods 0.000 description 8
- 239000007788 liquid Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 235000019512 sardine Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 239000013505 freshwater Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 241000555825 Clupeidae Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 238000005054 agglomeration Methods 0.000 description 3
- 238000004061 bleaching Methods 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 235000021323 fish oil Nutrition 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 102000018697 Membrane Proteins Human genes 0.000 description 2
- 108010052285 Membrane Proteins Proteins 0.000 description 2
- 241001125048 Sardina Species 0.000 description 2
- 241001290266 Sciaenops ocellatus Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 108010043137 Actomyosin Proteins 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 235000019589 hardness Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011221 initial treatment Methods 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000020640 mackerel Nutrition 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
- 238000002156 mixing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63250691A JPH0297366A (ja) | 1988-10-04 | 1988-10-04 | 蛋白質食品素材の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63250691A JPH0297366A (ja) | 1988-10-04 | 1988-10-04 | 蛋白質食品素材の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0297366A JPH0297366A (ja) | 1990-04-09 |
| JPH0560342B2 true JPH0560342B2 (enrdf_load_stackoverflow) | 1993-09-02 |
Family
ID=17211608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63250691A Granted JPH0297366A (ja) | 1988-10-04 | 1988-10-04 | 蛋白質食品素材の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0297366A (enrdf_load_stackoverflow) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007209239A (ja) * | 2006-02-08 | 2007-08-23 | Kochi Univ | 食品材料の製造方法 |
-
1988
- 1988-10-04 JP JP63250691A patent/JPH0297366A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0297366A (ja) | 1990-04-09 |
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