JPS5786243A - Method of freezing roasted fish - Google Patents

Method of freezing roasted fish

Info

Publication number
JPS5786243A
JPS5786243A JP55161543A JP16154380A JPS5786243A JP S5786243 A JPS5786243 A JP S5786243A JP 55161543 A JP55161543 A JP 55161543A JP 16154380 A JP16154380 A JP 16154380A JP S5786243 A JPS5786243 A JP S5786243A
Authority
JP
Japan
Prior art keywords
fish
frozen
salt
meat
bones
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
JP55161543A
Other languages
Japanese (ja)
Other versions
JPS5819265B2 (en
Inventor
Yoshihiro Kameyama
Masanatsu Yamagishi
Hiromi Watanabe
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.)
Nissui Corp
Original Assignee
Nippon Suisan Kaisha 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 Nippon Suisan Kaisha Ltd filed Critical Nippon Suisan Kaisha Ltd
Priority to JP55161543A priority Critical patent/JPS5819265B2/en
Publication of JPS5786243A publication Critical patent/JPS5786243A/en
Publication of JPS5819265B2 publication Critical patent/JPS5819265B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: A fish, after bone removal, is made into small fillets completely free from bones or meat lumps and they are combined with water and seasonings such as salt, kneaded, frozen, cut and roasted to such a level as a scorch pattern is formed on the surface, thus making frozen roasted fish, which is unnecessary to be roastd on cooking.
CONSTITUTION: A fish such as tuna, bonito, yellowtail, cod or merlucius, from which the head, fins, internal organs, skins and bones are removed, to obtain meat completely free from bones, which is cut into small-sized fillets or lumps. They are combined with water, salt, further polymeric phosphate salt, flavors, spices or crums, fluor, starch, vegetable protein, dried egg alubmen or ground fish meat and they are thoroughly mixed to elute the salt-soluble protein on the meat surface. Then, the mixture is molded, frozen, cut into slices, immediately heated to such a level as a scorch pattern is formed, then frozen.
COPYRIGHT: (C)1982,JPO&Japio
JP55161543A 1980-11-17 1980-11-17 How to make frozen grilled fish Expired JPS5819265B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55161543A JPS5819265B2 (en) 1980-11-17 1980-11-17 How to make frozen grilled fish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55161543A JPS5819265B2 (en) 1980-11-17 1980-11-17 How to make frozen grilled fish

Publications (2)

Publication Number Publication Date
JPS5786243A true JPS5786243A (en) 1982-05-29
JPS5819265B2 JPS5819265B2 (en) 1983-04-16

Family

ID=15737095

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55161543A Expired JPS5819265B2 (en) 1980-11-17 1980-11-17 How to make frozen grilled fish

Country Status (1)

Country Link
JP (1) JPS5819265B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5955168A (en) * 1982-09-21 1984-03-30 Tottori Kanzume Kk Preparation of canned provisions containing fishburger
WO2008013461A1 (en) * 2006-07-24 2008-01-31 Patel, Karishma Arvind Fish-based foodstuff

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5241260A (en) * 1975-09-29 1977-03-30 Nakagawa Tekkosho Method of producing seafood cuisine of tosazukuri by use of frozen bonito
JPS52122657A (en) * 1976-04-08 1977-10-15 Nippon Meat Packers Method of producing thick slice of meat
JPS53145947A (en) * 1977-05-20 1978-12-19 Nippon Suisan Kaisha Ltd Production of fish block
JPS54163853A (en) * 1978-06-16 1979-12-26 Iwate Prefecture Production of fish meat ham based on salmons
JPS5568275A (en) * 1978-11-19 1980-05-22 Yasuho Kakikawa Preparation of fish boiled with soy

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5241260A (en) * 1975-09-29 1977-03-30 Nakagawa Tekkosho Method of producing seafood cuisine of tosazukuri by use of frozen bonito
JPS52122657A (en) * 1976-04-08 1977-10-15 Nippon Meat Packers Method of producing thick slice of meat
JPS53145947A (en) * 1977-05-20 1978-12-19 Nippon Suisan Kaisha Ltd Production of fish block
JPS54163853A (en) * 1978-06-16 1979-12-26 Iwate Prefecture Production of fish meat ham based on salmons
JPS5568275A (en) * 1978-11-19 1980-05-22 Yasuho Kakikawa Preparation of fish boiled with soy

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5955168A (en) * 1982-09-21 1984-03-30 Tottori Kanzume Kk Preparation of canned provisions containing fishburger
WO2008013461A1 (en) * 2006-07-24 2008-01-31 Patel, Karishma Arvind Fish-based foodstuff
AU2007277486B2 (en) * 2006-07-24 2011-09-22 Patel, Karishma Arvind Fish-based foodstuff

Also Published As

Publication number Publication date
JPS5819265B2 (en) 1983-04-16

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