JPS57115162A - Preparation of fish paste product having low disagreeable odor by addition of maltols - Google Patents

Preparation of fish paste product having low disagreeable odor by addition of maltols

Info

Publication number
JPS57115162A
JPS57115162A JP55187043A JP18704380A JPS57115162A JP S57115162 A JPS57115162 A JP S57115162A JP 55187043 A JP55187043 A JP 55187043A JP 18704380 A JP18704380 A JP 18704380A JP S57115162 A JPS57115162 A JP S57115162A
Authority
JP
Japan
Prior art keywords
fish
maltols
paste product
preparation
disagreeable odor
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
JP55187043A
Other languages
Japanese (ja)
Inventor
Kazuhiro Okamura
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 JP55187043A priority Critical patent/JPS57115162A/en
Publication of JPS57115162A publication Critical patent/JPS57115162A/en
Pending legal-status Critical Current

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  • Fish Paste Products (AREA)

Abstract

PURPOSE: To remove the characteristic disagreeable odor of fish meat, and to improve the quality of fish-paste product such as KAMABOKO (boiled fish paste), etc., by adding a proper amount of maltols to ground fish meat.
CONSTITUTION: Ground meat of walleye pollack or other blue-back fish (e.g. saurel, mackerel, sardine, etc.) is incorporated with maltol, ethylmaltol, isomaltol, their mixture, or a preparation or seasoning, etc. containing the same. The amount of maltol is as low as 5W100ppm based on the fish meat. Therefore, it is advisable to use the maltol as a 0.5W0.05% solution in water, MIRIN (a sweet sake used as seasoning), etc. A fish-paste product free from disagreeable odor can be prepared easily by this method.
COPYRIGHT: (C)1982,JPO&Japio
JP55187043A 1980-12-29 1980-12-29 Preparation of fish paste product having low disagreeable odor by addition of maltols Pending JPS57115162A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55187043A JPS57115162A (en) 1980-12-29 1980-12-29 Preparation of fish paste product having low disagreeable odor by addition of maltols

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55187043A JPS57115162A (en) 1980-12-29 1980-12-29 Preparation of fish paste product having low disagreeable odor by addition of maltols

Publications (1)

Publication Number Publication Date
JPS57115162A true JPS57115162A (en) 1982-07-17

Family

ID=16199168

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55187043A Pending JPS57115162A (en) 1980-12-29 1980-12-29 Preparation of fish paste product having low disagreeable odor by addition of maltols

Country Status (1)

Country Link
JP (1) JPS57115162A (en)

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