JPH0582190B2 - - Google Patents

Info

Publication number
JPH0582190B2
JPH0582190B2 JP60261917A JP26191785A JPH0582190B2 JP H0582190 B2 JPH0582190 B2 JP H0582190B2 JP 60261917 A JP60261917 A JP 60261917A JP 26191785 A JP26191785 A JP 26191785A JP H0582190 B2 JPH0582190 B2 JP H0582190B2
Authority
JP
Japan
Prior art keywords
meat
mixed
surimi
fish meat
dehydrated
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 - Fee Related
Application number
JP60261917A
Other languages
English (en)
Japanese (ja)
Other versions
JPS62215370A (ja
Inventor
Ryuzo Ueno
Yatsuka Fujita
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ueno Pharmaceutical Co Ltd
Original Assignee
Ueno Pharmaceutical Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ueno Pharmaceutical Co Ltd filed Critical Ueno Pharmaceutical Co Ltd
Priority to JP60261917A priority Critical patent/JPS62215370A/ja
Priority to US06/930,743 priority patent/US4806378A/en
Priority to CA000522986A priority patent/CA1290610C/en
Priority to KR1019860009788A priority patent/KR930009495B1/ko
Publication of JPS62215370A publication Critical patent/JPS62215370A/ja
Publication of JPH0582190B2 publication Critical patent/JPH0582190B2/ja
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/805—Materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powders, granules or flakes
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Fish Paste Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
JP60261917A 1985-11-20 1985-11-20 冷凍すり身の製造法 Granted JPS62215370A (ja)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP60261917A JPS62215370A (ja) 1985-11-20 1985-11-20 冷凍すり身の製造法
US06/930,743 US4806378A (en) 1985-11-20 1986-11-14 Production of frozen surimi
CA000522986A CA1290610C (en) 1985-11-20 1986-11-14 Production of frozen surimi
KR1019860009788A KR930009495B1 (ko) 1985-11-20 1986-11-19 다져진 냉동어육의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP60261917A JPS62215370A (ja) 1985-11-20 1985-11-20 冷凍すり身の製造法

Publications (2)

Publication Number Publication Date
JPS62215370A JPS62215370A (ja) 1987-09-22
JPH0582190B2 true JPH0582190B2 (enExample) 1993-11-17

Family

ID=17368527

Family Applications (1)

Application Number Title Priority Date Filing Date
JP60261917A Granted JPS62215370A (ja) 1985-11-20 1985-11-20 冷凍すり身の製造法

Country Status (4)

Country Link
US (1) US4806378A (enExample)
JP (1) JPS62215370A (enExample)
KR (1) KR930009495B1 (enExample)
CA (1) CA1290610C (enExample)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01235561A (ja) * 1988-03-16 1989-09-20 Ueno Seiyaku Oyo Kenkyusho:Kk 冷凍すり身の製法
FR2629683B1 (fr) * 1988-04-08 1991-10-31 Roquette Freres Adjuvant de congelation pour aliments a base de chair hachee
JPH02186963A (ja) * 1989-01-12 1990-07-23 Taiyo Fishery Co Ltd すり身の製造法
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.
CA2052969A1 (en) * 1990-10-12 1992-04-13 James Zallie Foods containing soluble high amylose starch
JPH04311374A (ja) * 1991-04-10 1992-11-04 Jiyunsei Sangyo Kk 魚肉摺身の品質改良剤及び魚肉摺身の製造方法
AU4283593A (en) * 1992-04-14 1993-11-18 Oceantrawl, Inc. Process for producing surimi of improved quality
JP3831850B2 (ja) * 1998-03-04 2006-10-11 哲也 杉野 魚介類、甲殻類又は畜肉類すり身の製造法
JP3787715B2 (ja) * 1998-03-13 2006-06-21 哲也 杉野 ちくわ様畜肉練り製品の製造法
JP2011177090A (ja) * 2010-02-26 2011-09-15 Fujimitsu Corp 乳化すり身の製造装置とそれを用いた乳化すり身の製造方法及び乳化ムースの製造方法
JP2012029604A (ja) * 2010-07-29 2012-02-16 Marusa Sasaya Shoten:Kk 窒素溶解冷水を用いるすり身製造方法
US9462825B2 (en) 2013-07-22 2016-10-11 Gradient Aquaculture Spaghetti-like fish products, methods of manufacture thereof
JP7372775B2 (ja) * 2019-07-31 2023-11-01 理研ビタミン株式会社 畜肉又は魚肉加工食品用品質改良剤

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5132701B2 (enExample) * 1973-06-29 1976-09-14
JPS5243905B2 (enExample) * 1974-08-02 1977-11-02
JPS5428464B2 (enExample) * 1975-01-20 1979-09-17
US4168323A (en) * 1976-06-01 1979-09-18 Kabushiki Kaisha Veno Seiyako Oyo Kenkyujo Food additive composition and process for preparation thereof
JPS5332159A (en) * 1976-09-07 1978-03-27 Kasuke Hasegawa Method of producing frozen ground fish meat for smoked product
JPS5939114B2 (ja) * 1978-03-08 1984-09-20 株式会社上野製薬応用研究所 すり身並びに水産練製品添加用品質改良剤
US4464404A (en) * 1981-10-01 1984-08-07 Ueno Fine Chemicals Industry, Ltd. Processes for production of refrigerated minced fish flesh and fish paste product having improved quality
JPS59183674A (ja) * 1983-04-01 1984-10-18 Takeda Chem Ind Ltd 魚肉冷凍すり身および魚肉ねり製品用品質改良剤および品質改良法

Also Published As

Publication number Publication date
KR870004671A (ko) 1987-06-01
KR930009495B1 (ko) 1993-10-06
US4806378A (en) 1989-02-21
CA1290610C (en) 1991-10-15
JPS62215370A (ja) 1987-09-22

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