JPS58138362A - 魚肉スリミ - Google Patents
魚肉スリミInfo
- Publication number
- JPS58138362A JPS58138362A JP57020900A JP2090082A JPS58138362A JP S58138362 A JPS58138362 A JP S58138362A JP 57020900 A JP57020900 A JP 57020900A JP 2090082 A JP2090082 A JP 2090082A JP S58138362 A JPS58138362 A JP S58138362A
- Authority
- JP
- Japan
- Prior art keywords
- fish meat
- animal
- frozen
- fish
- surimi
- 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
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 51
- 235000013372 meat Nutrition 0.000 title claims abstract description 45
- 241001465754 Metazoa Species 0.000 claims abstract description 23
- 239000002245 particle Substances 0.000 claims abstract description 18
- 239000003925 fat Substances 0.000 claims abstract description 9
- 235000019465 surimi Nutrition 0.000 claims description 24
- 235000013601 eggs Nutrition 0.000 claims description 19
- 208000035404 Autolysis Diseases 0.000 claims description 14
- 206010057248 Cell death Diseases 0.000 claims description 14
- 230000028043 self proteolysis Effects 0.000 claims description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 10
- 239000008158 vegetable oil Substances 0.000 claims description 10
- 235000020244 animal milk Nutrition 0.000 claims description 9
- 239000010775 animal oil Substances 0.000 claims description 9
- 235000019871 vegetable fat Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 235000019197 fats Nutrition 0.000 claims description 3
- 238000004332 deodorization Methods 0.000 claims description 2
- 230000029087 digestion Effects 0.000 claims 1
- 239000002075 main ingredient Substances 0.000 claims 1
- 238000005520 cutting process Methods 0.000 abstract description 7
- 210000001835 viscera Anatomy 0.000 abstract description 3
- 239000003921 oil Substances 0.000 abstract description 2
- 238000004040 coloring Methods 0.000 abstract 1
- 235000019621 digestibility Nutrition 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 36
- 235000019645 odor Nutrition 0.000 description 12
- 238000000034 method Methods 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 238000007710 freezing Methods 0.000 description 9
- 230000008014 freezing Effects 0.000 description 9
- 150000002632 lipids Chemical class 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 238000004061 bleaching Methods 0.000 description 7
- 230000018044 dehydration Effects 0.000 description 7
- 238000006297 dehydration reaction Methods 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 239000000203 mixture Substances 0.000 description 5
- 235000012424 soybean oil Nutrition 0.000 description 5
- 239000003549 soybean oil Substances 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000442132 Lactarius lactarius Species 0.000 description 2
- 241001274189 Pomatomus saltatrix Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000003128 head Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 241000283153 Cetacea Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 241001313700 Gadus chalcogrammus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 241001290266 Sciaenops ocellatus Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002358 autolytic effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000011346 highly viscous material Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011882 ultra-fine particle Substances 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57020900A JPS58138362A (ja) | 1982-02-11 | 1982-02-11 | 魚肉スリミ |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57020900A JPS58138362A (ja) | 1982-02-11 | 1982-02-11 | 魚肉スリミ |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58138362A true JPS58138362A (ja) | 1983-08-17 |
| JPH0369501B2 JPH0369501B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1991-11-01 |
Family
ID=12040101
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57020900A Granted JPS58138362A (ja) | 1982-02-11 | 1982-02-11 | 魚肉スリミ |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58138362A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61177965A (ja) * | 1985-01-31 | 1986-08-09 | Ajinomoto Co Inc | 魚肉及び畜肉練製品の製造法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5411278A (en) * | 1977-06-28 | 1979-01-27 | Kibun Kk | Production of boiled fish paste from frozen ground fish meat |
| JPS55153581A (en) * | 1979-05-21 | 1980-11-29 | Osaka Gas Co Ltd | Production of processed fishery product |
-
1982
- 1982-02-11 JP JP57020900A patent/JPS58138362A/ja active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5411278A (en) * | 1977-06-28 | 1979-01-27 | Kibun Kk | Production of boiled fish paste from frozen ground fish meat |
| JPS55153581A (en) * | 1979-05-21 | 1980-11-29 | Osaka Gas Co Ltd | Production of processed fishery product |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61177965A (ja) * | 1985-01-31 | 1986-08-09 | Ajinomoto Co Inc | 魚肉及び畜肉練製品の製造法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0369501B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1991-11-01 |