JPS6427441A - Food for freezing - Google Patents

Food for freezing

Info

Publication number
JPS6427441A
JPS6427441A JP62182862A JP18286287A JPS6427441A JP S6427441 A JPS6427441 A JP S6427441A JP 62182862 A JP62182862 A JP 62182862A JP 18286287 A JP18286287 A JP 18286287A JP S6427441 A JPS6427441 A JP S6427441A
Authority
JP
Japan
Prior art keywords
freezing
food
amount
oil
total amount
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
JP62182862A
Other languages
Japanese (ja)
Inventor
Masayuki Kawasaki
Tsutomu Katayama
Eri Yoshikawa
Tomoko Imamura
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.)
Fuji Oil Co Ltd
Original Assignee
Fuji Oil 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 Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Priority to JP62182862A priority Critical patent/JPS6427441A/en
Publication of JPS6427441A publication Critical patent/JPS6427441A/en
Pending legal-status Critical Current

Links

Landscapes

  • Beans For Foods Or Fodder (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

PURPOSE:To eliminate deterioration of tissues by freezing, by using an oil seed protein, water, oil and glucide in a food for freezing prepared by freezing a semigelatinous food, such as 'SHIRA-AE' [salad dressed with white sesame, bean curd and white MISO (fermented bean paste)], so as to enable preservation. CONSTITUTION:An oil seed protein in an amount of 8.5-13wt.% based on the total amount of the oil seed protein, water, oil and glucide, water in an amount of 68-78wt.% based on the above-mentioned total amount, oil in an amount of 2wt.% based on the aforementioned total amount - 3 times based on the weight of the oil seed protein and glucide in an amount of 3-11wt.% based on the above-mentioned total amount are used. A seasoning, such as sesame, and starch are added while cutting the aforementioned materials in a silent cutter, etc., at a high speed and a coagulating agent, such as bittern, is added to emulsify the obtained blend. The resultant emulsion is then thermally sterilized and quick-frozen. Thereby the aimed food for freezing having smooth texture in thawing is obtained without separating water and deteriorating tissues by freezing. If a food, such as the 'SHIRA-AE' is prepared, the food for freezing may be thawed and blended with KONJAK (devil's-tongue), carrot, etc.
JP62182862A 1987-07-21 1987-07-21 Food for freezing Pending JPS6427441A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62182862A JPS6427441A (en) 1987-07-21 1987-07-21 Food for freezing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62182862A JPS6427441A (en) 1987-07-21 1987-07-21 Food for freezing

Publications (1)

Publication Number Publication Date
JPS6427441A true JPS6427441A (en) 1989-01-30

Family

ID=16125746

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62182862A Pending JPS6427441A (en) 1987-07-21 1987-07-21 Food for freezing

Country Status (1)

Country Link
JP (1) JPS6427441A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017093395A (en) * 2015-11-27 2017-06-01 株式会社みすずコーポレーション Method for producing shiraae element
CN109007492A (en) * 2018-06-12 2018-12-18 江苏省农业科学院 A kind of production method of fresh edible maize juice

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54122755A (en) * 1978-03-13 1979-09-22 Ajinomoto Kk Production of frozen soybean curd
JPS58165752A (en) * 1982-03-24 1983-09-30 Fuji Oil Co Ltd Preparation of food like tofu (bean curd)

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54122755A (en) * 1978-03-13 1979-09-22 Ajinomoto Kk Production of frozen soybean curd
JPS58165752A (en) * 1982-03-24 1983-09-30 Fuji Oil Co Ltd Preparation of food like tofu (bean curd)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017093395A (en) * 2015-11-27 2017-06-01 株式会社みすずコーポレーション Method for producing shiraae element
CN109007492A (en) * 2018-06-12 2018-12-18 江苏省农业科学院 A kind of production method of fresh edible maize juice

Similar Documents

Publication Publication Date Title
US2446550A (en) Cottage cheese
JPS6427441A (en) Food for freezing
KR102057693B1 (en) Manufacturing method of garlic bossam
Arganosa et al. Processing ingredients affecting oxidative and textural stability of restructured beef roasts
Durland et al. Physical and sensory properties of restructured beef steaks formulated with various flake sizes and mixing times
Trout The effect of calcium carbonate and sodium alginate on the color and bind strength of restructured beef steaks
Yetim Biochemical and structural alterations of restructured fish muscle as influenced by egg white, tumbling and storage time
JPH0622458B2 (en) Salt substitute
JPS6355908B2 (en)
JPH0646784A (en) Production of frozen soybean curd paste
JPS5558058A (en) Preparation of ground frozen fish meat
Tully The Nutritive Value of Marine Products: XIV. Proximate Analyses of Fresh British Columbia Oysters
JPH0847B2 (en) Method of producing cooked frozen food using tofu
Berry et al. Effects of hot processing, patty formation before or after freezing‐thawing and soy usage on various properties of low‐fat ground beef
ES2046945A1 (en) Composition of a food product from fish flesh.
ES2071589B1 (en) PROCEDURE FOR OBTAINING A NEW FOOD PRODUCT EMULSIFIED AND GELIFIED, BASED ON MEAT AND SMOKED SALMON.
JPS642556A (en) Processed fish meat food
JPS57186437A (en) Preparation of spread
JP2732011B2 (en) Wasabi sauce
JPH03262455A (en) Frozen bean curd
Siddappaji et al. Development of Fish ham from Red meat of Tuna (Euthynnus affinis)
JPS5672666A (en) Preparation of fish-paste product
IE62331B1 (en) "A process for the preparation of a burger patty"
JPS63317041A (en) Preparation of vegetable-containing sherbet
AKINAGA et al. Effect of Cooking Conditions on Softening of Potatoes in Microwave Cooking