JPS553762A - Manufacturing fish paste product and fish paste composition - Google Patents

Manufacturing fish paste product and fish paste composition

Info

Publication number
JPS553762A
JPS553762A JP7588978A JP7588978A JPS553762A JP S553762 A JPS553762 A JP S553762A JP 7588978 A JP7588978 A JP 7588978A JP 7588978 A JP7588978 A JP 7588978A JP S553762 A JPS553762 A JP S553762A
Authority
JP
Japan
Prior art keywords
fish paste
composition
meat
vegetable proteins
glycerine
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.)
Granted
Application number
JP7588978A
Other languages
Japanese (ja)
Other versions
JPS5814193B2 (en
Inventor
Hiroe Ogawa
Mitsuhiro Taguchi
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP53075889A priority Critical patent/JPS5814193B2/en
Publication of JPS553762A publication Critical patent/JPS553762A/en
Publication of JPS5814193B2 publication Critical patent/JPS5814193B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: To prevent the lowering of the consistency and the taste of fish paste caused by the addition of vegetable proteins, by adding a mixture of vegetable proteins and glycerine to ground fish meat.
CONSTITUTION: A composition composed of (A) vegetable proteins such as separated soy bean protein, gluten, etc., and (B) 5W50wt%, based on (A), of glycerine, is added to ground meat or fish meat. The amount of the composition added to the meat is adjusted to give the contents of the vegetable proteins and the glycerine in the final ground meat composition, of 0.5W15wt%, respectively.
COPYRIGHT: (C)1980,JPO&Japio
JP53075889A 1978-06-21 1978-06-21 Manufacturing method for paste products Expired JPS5814193B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP53075889A JPS5814193B2 (en) 1978-06-21 1978-06-21 Manufacturing method for paste products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP53075889A JPS5814193B2 (en) 1978-06-21 1978-06-21 Manufacturing method for paste products

Publications (2)

Publication Number Publication Date
JPS553762A true JPS553762A (en) 1980-01-11
JPS5814193B2 JPS5814193B2 (en) 1983-03-17

Family

ID=13589314

Family Applications (1)

Application Number Title Priority Date Filing Date
JP53075889A Expired JPS5814193B2 (en) 1978-06-21 1978-06-21 Manufacturing method for paste products

Country Status (1)

Country Link
JP (1) JPS5814193B2 (en)

Also Published As

Publication number Publication date
JPS5814193B2 (en) 1983-03-17

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