JPS56109576A - Preparation of lobsterlike food - Google Patents

Preparation of lobsterlike food

Info

Publication number
JPS56109576A
JPS56109576A JP1267380A JP1267380A JPS56109576A JP S56109576 A JPS56109576 A JP S56109576A JP 1267380 A JP1267380 A JP 1267380A JP 1267380 A JP1267380 A JP 1267380A JP S56109576 A JPS56109576 A JP S56109576A
Authority
JP
Japan
Prior art keywords
soybean protein
lobster
fish meat
edible part
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.)
Pending
Application number
JP1267380A
Other languages
Japanese (ja)
Inventor
Masaaki Ebisawa
Masuko Satou
Takashi Sakida
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.)
Nisshin Oil Mills Ltd
Original Assignee
Nisshin Oil Mills 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 Nisshin Oil Mills Ltd filed Critical Nisshin Oil Mills Ltd
Priority to JP1267380A priority Critical patent/JPS56109576A/en
Publication of JPS56109576A publication Critical patent/JPS56109576A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To carry out the binding of an edible part of a lobster completely, by adding 10% or more kneaded flesh of a specific amount of ground fish meat with a powdery soybean protein having a specific water-soluble nitrogen index value to the edible part of a lobster, and heating the resultant mixture.
CONSTITUTION: 10% or more kneaded flesh containing 70W40%, calculated as solid content, ground fish meat and 30W60%, calculated as solid content, powdery soybean protein having a water-soluble nitrogen index value ≤25 is mixed with an edible part of a lobster, and the resultant mixture is heated and bound to prepare a lobsterlike food. A modified soybean protein prepared by modifying an ordinary defatted soybean, extracted soybean protein, concentrated soybean protein, separated soybean protein, etc. in any of the respective preparation steps is used as the powdery soybean protein having a water-soluble nitrogen index ≤25. The particle size of the soybean protein is preferably ≤100 mesh. A wolleye pollack, horse mackerel, Atka mackerel, flatfish or cod may be used as the raw material for the ground fish meat.
COPYRIGHT: (C)1981,JPO&Japio
JP1267380A 1980-02-05 1980-02-05 Preparation of lobsterlike food Pending JPS56109576A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP1267380A JPS56109576A (en) 1980-02-05 1980-02-05 Preparation of lobsterlike food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1267380A JPS56109576A (en) 1980-02-05 1980-02-05 Preparation of lobsterlike food

Publications (1)

Publication Number Publication Date
JPS56109576A true JPS56109576A (en) 1981-08-31

Family

ID=11811884

Family Applications (1)

Application Number Title Priority Date Filing Date
JP1267380A Pending JPS56109576A (en) 1980-02-05 1980-02-05 Preparation of lobsterlike food

Country Status (1)

Country Link
JP (1) JPS56109576A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01171464A (en) * 1987-12-26 1989-07-06 Nippon Shiyotsuken Kk Production of cuttlefish-processed food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01171464A (en) * 1987-12-26 1989-07-06 Nippon Shiyotsuken Kk Production of cuttlefish-processed food

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