JPS5391964A - Production method of protein jelly from fish and crustacean - Google Patents

Production method of protein jelly from fish and crustacean

Info

Publication number
JPS5391964A
JPS5391964A JP14106177A JP14106177A JPS5391964A JP S5391964 A JPS5391964 A JP S5391964A JP 14106177 A JP14106177 A JP 14106177A JP 14106177 A JP14106177 A JP 14106177A JP S5391964 A JPS5391964 A JP S5391964A
Authority
JP
Japan
Prior art keywords
crustacean
fish
production method
protein jelly
jelly
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.)
Pending
Application number
JP14106177A
Other languages
English (en)
Japanese (ja)
Inventor
Washirieuitsuchi Rogoj Serugei
Semiyonouitsuchi Wainer Efuimu
Mihairouna Purumisuto Riyubofu
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.)
INST EREMENTOORUGANICHIESUKIIF
Original Assignee
INST EREMENTOORUGANICHIESUKIIF
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 INST EREMENTOORUGANICHIESUKIIF filed Critical INST EREMENTOORUGANICHIESUKIIF
Publication of JPS5391964A publication Critical patent/JPS5391964A/ja
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/802—Simulated animal flesh

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Peptides Or Proteins (AREA)
  • Fish Paste Products (AREA)
  • Compositions Of Macromolecular Compounds (AREA)
JP14106177A 1976-11-23 1977-11-24 Production method of protein jelly from fish and crustacean Pending JPS5391964A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU2423838 1976-11-23

Publications (1)

Publication Number Publication Date
JPS5391964A true JPS5391964A (en) 1978-08-12

Family

ID=20684252

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14106177A Pending JPS5391964A (en) 1976-11-23 1977-11-24 Production method of protein jelly from fish and crustacean

Country Status (4)

Country Link
US (1) US4167590A (Direct)
JP (1) JPS5391964A (Direct)
CA (1) CA1106220A (Direct)
FR (1) FR2371153A1 (Direct)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4423083A (en) * 1980-04-04 1983-12-27 General Foods Corp. Fabricated protein fiber bundles
WO1982002819A1 (en) * 1981-02-16 1982-09-02 Hansen Bent Schiott A food product on the basis of fish flesh and a process for the preparation thereof
US4584204A (en) * 1983-01-03 1986-04-22 Taiyo Gyogyo Kabushiki Kaisha Method for preparing a shrimp-like fish meat product
FR2768308B1 (fr) * 1997-09-15 1999-12-03 Pecheries Basques Procede de fabrication d'un gel proteique
CN115152980A (zh) * 2022-07-29 2022-10-11 陕西科技大学 一种肉蛋白果冻及其制备方法

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3801713A (en) * 1970-04-24 1974-04-02 V Tolstoguzov Method of producing protein-containing lamellar structure meat substitute
IL38823A (en) * 1971-03-16 1974-11-29 Ralston Purina Co Protein food product
US3920853A (en) * 1971-03-16 1975-11-18 Ralston Purina Co Protein food product
US3922372A (en) * 1971-04-22 1975-11-25 Mitsubishi Corp Process for the production of fish flour having gel-forming ability
DE2210776A1 (de) * 1972-03-07 1973-09-13 Bosch Gmbh Robert Steuerventil
JPS4899353A (Direct) * 1972-04-01 1973-12-15
SE378742B (Direct) * 1972-09-08 1975-09-15 Svenska Inst Konservering
US4001459A (en) * 1974-06-18 1977-01-04 General Foods Corporation Fibrous protein materials
US3993794A (en) * 1976-01-15 1976-11-23 The United States Of America As Represented By The Secretary Of Agriculture Method for texturizing proteins

Also Published As

Publication number Publication date
FR2371153B1 (Direct) 1979-07-13
US4167590A (en) 1979-09-11
FR2371153A1 (fr) 1978-06-16
CA1106220A (en) 1981-08-04

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