JPS5678562A - Binding and formation of food product - Google Patents

Binding and formation of food product

Info

Publication number
JPS5678562A
JPS5678562A JP15554979A JP15554979A JPS5678562A JP S5678562 A JPS5678562 A JP S5678562A JP 15554979 A JP15554979 A JP 15554979A JP 15554979 A JP15554979 A JP 15554979A JP S5678562 A JPS5678562 A JP S5678562A
Authority
JP
Japan
Prior art keywords
myojelly
myogel
added
food product
binding
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
JP15554979A
Other languages
Japanese (ja)
Other versions
JPS5850703B2 (en
Inventor
Hirotada Ozaki
Fumitoshi Sudo
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.)
Taiyo Fishery Co Ltd
Original Assignee
Taiyo Fishery 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 Taiyo Fishery Co Ltd filed Critical Taiyo Fishery Co Ltd
Priority to JP54155549A priority Critical patent/JPS5850703B2/en
Publication of JPS5678562A publication Critical patent/JPS5678562A/en
Publication of JPS5850703B2 publication Critical patent/JPS5850703B2/en
Expired legal-status Critical Current

Links

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: A small amount of table salt is added to myojelly to prepare a modified myogel with good shape and water retention, which is used to bind and form food products.
CONSTITUTION: Animal muscles are crushed in more than equal amount of water or liquid phase and subjected to centrifugation of higher than 1,000×G to prepare a myojelly. 0.1W10% of table salt is added the resultant myojelly to form a raw myogel, which is used as a binder to be added to a food product in an appropriate amount. Then, the product is heated to a temperature higher than 60°C to denature the myogel, when necessary.
COPYRIGHT: (C)1981,JPO&Japio
JP54155549A 1979-12-03 1979-12-03 Food binding molding method Expired JPS5850703B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54155549A JPS5850703B2 (en) 1979-12-03 1979-12-03 Food binding molding method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54155549A JPS5850703B2 (en) 1979-12-03 1979-12-03 Food binding molding method

Publications (2)

Publication Number Publication Date
JPS5678562A true JPS5678562A (en) 1981-06-27
JPS5850703B2 JPS5850703B2 (en) 1983-11-11

Family

ID=15608483

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54155549A Expired JPS5850703B2 (en) 1979-12-03 1979-12-03 Food binding molding method

Country Status (1)

Country Link
JP (1) JPS5850703B2 (en)

Also Published As

Publication number Publication date
JPS5850703B2 (en) 1983-11-11

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