JPS5632976A - Preparation of marine fish paste product - Google Patents

Preparation of marine fish paste product

Info

Publication number
JPS5632976A
JPS5632976A JP10955679A JP10955679A JPS5632976A JP S5632976 A JPS5632976 A JP S5632976A JP 10955679 A JP10955679 A JP 10955679A JP 10955679 A JP10955679 A JP 10955679A JP S5632976 A JPS5632976 A JP S5632976A
Authority
JP
Japan
Prior art keywords
paste product
fish paste
marine fish
oil
emulsion
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
JP10955679A
Other languages
Japanese (ja)
Other versions
JPS5814195B2 (en
Inventor
Tetsuji Inomata
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.)
QP Corp
Original Assignee
QP Corp
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 QP Corp filed Critical QP Corp
Priority to JP54109556A priority Critical patent/JPS5814195B2/en
Publication of JPS5632976A publication Critical patent/JPS5632976A/en
Publication of JPS5814195B2 publication Critical patent/JPS5814195B2/en
Expired legal-status Critical Current

Links

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  • Fish Paste Products (AREA)

Abstract

PURPOSE: To prepare a marine fish paste product having improved gel strength and springiness, by adding an emulsion consisting of an aqueous solution containing a mixture of egg white with soybean protein and a fat or oil to a ground fish meat.
CONSTITUTION: (a)30W60pts.wt. a 10W40% aqueous solution containing 20W 50pts.wt. egg white and 80W50pts.wt. soybean protein is emulsified with (b) 70W40pts.wt. a vegetable oil, e.g. soybean oil or rapeseed oil, in a mixer to give (B) an emulsion. (B) 1W20pts.wt. the emulsion is then added to (A) 100pts.wt. a ground fish meat to prepare a marine fish paste product by the conventional method.
COPYRIGHT: (C)1981,JPO&Japio
JP54109556A 1979-08-28 1979-08-28 Manufacturing method for seafood paste products Expired JPS5814195B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54109556A JPS5814195B2 (en) 1979-08-28 1979-08-28 Manufacturing method for seafood paste products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54109556A JPS5814195B2 (en) 1979-08-28 1979-08-28 Manufacturing method for seafood paste products

Publications (2)

Publication Number Publication Date
JPS5632976A true JPS5632976A (en) 1981-04-02
JPS5814195B2 JPS5814195B2 (en) 1983-03-17

Family

ID=14513222

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54109556A Expired JPS5814195B2 (en) 1979-08-28 1979-08-28 Manufacturing method for seafood paste products

Country Status (1)

Country Link
JP (1) JPS5814195B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62112264A (en) * 1985-11-12 1987-05-23 Canon Inc Shutter opening/closing mechanism for disk cassette

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62112264A (en) * 1985-11-12 1987-05-23 Canon Inc Shutter opening/closing mechanism for disk cassette
JPH0685252B2 (en) * 1985-11-12 1994-10-26 キヤノン株式会社 Disk cassette opening / closing mechanism

Also Published As

Publication number Publication date
JPS5814195B2 (en) 1983-03-17

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