JPS6474969A - Preparation of marine fish-paste product - Google Patents
Preparation of marine fish-paste productInfo
- Publication number
- JPS6474969A JPS6474969A JP62228630A JP22863087A JPS6474969A JP S6474969 A JPS6474969 A JP S6474969A JP 62228630 A JP62228630 A JP 62228630A JP 22863087 A JP22863087 A JP 22863087A JP S6474969 A JPS6474969 A JP S6474969A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- product
- preparation
- fish meat
- marine fish
- 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
Landscapes
- Fish Paste Products (AREA)
Abstract
PURPOSE:To obtain the titled product, having excellent freezing resistance and mold releasability and strong elasticity, by adding respective specific amounts of modified starch and cystine to a raw material for marine fish-paste product, such as frozen ground fish meat. CONSTITUTION:A modified starch (preferably acetyl starch of potato with 1.5% combined acetyl group content) in an amount of 0.5-12% is added to a raw material for fish-paste products, such as frozen ground fish meat or fish meat, and 0.001-0.2% cystine is simultaneously to afford the aimed product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62228630A JP2552680B2 (en) | 1987-09-14 | 1987-09-14 | Manufacturing method of fish paste products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62228630A JP2552680B2 (en) | 1987-09-14 | 1987-09-14 | Manufacturing method of fish paste products |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6474969A true JPS6474969A (en) | 1989-03-20 |
JP2552680B2 JP2552680B2 (en) | 1996-11-13 |
Family
ID=16879350
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP62228630A Expired - Lifetime JP2552680B2 (en) | 1987-09-14 | 1987-09-14 | Manufacturing method of fish paste products |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2552680B2 (en) |
-
1987
- 1987-09-14 JP JP62228630A patent/JP2552680B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JP2552680B2 (en) | 1996-11-13 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP0362396A4 (en) | Protein-rich nutrient food and process for its production | |
ES484649A1 (en) | Method of manufacturing dehydrated meat product | |
GB1491161A (en) | Preparation of expanded foodstuffs | |
AU2054088A (en) | Starch composition | |
JPS5758872A (en) | Preparation of corn beef paste | |
JPS57146562A (en) | Formed food composed mainly of toasted laver powder | |
DK106386D0 (en) | STRUCTURED FOOD PRODUCTS AND PROCEDURE | |
JPS6474969A (en) | Preparation of marine fish-paste product | |
ATE45664T1 (en) | METHOD OF PREPARING A NUTRITIONAL COMPOSITION, THE NUTRITIONAL COMPOSITION AND A FOOD, SUCH AS FILLED CAKES AND DISHES CONTAINING SUCH NUTRITIONAL COMPOSITION. | |
FR2647635B1 (en) | SELECTOR FOR FISH, CRAYFISH AND OTHER AQUACULTURE PRODUCTS | |
EP0225770A3 (en) | Producing fibrous food products | |
JPS57122768A (en) | Obtaining method of peelable food | |
JPS5642571A (en) | Preparation of croquette consisting of bean-curd refuse essentially | |
EP0339784A3 (en) | Food and method of its preparation | |
JPS6423865A (en) | Preparation of noodle pastas | |
IE45790L (en) | Bacon analogue. | |
KR890011546A (en) | Molded foods of fruit or vegetable and manufacturing method thereof | |
CA2028687A1 (en) | Method of preparing a glutamate-free, spreadable meat-containing condiment on a commercial scale | |
ES2054014T3 (en) | PROCEDURE FOR THE PREPARATION OF FREE FLUIDITY LACTIC ACID COMPOSITIONS. | |
JPS5558058A (en) | Preparation of ground frozen fish meat | |
Frost | Importance of by-catches for economic viability, raw material supply and employment in the food fish industry: An introduction | |
JPS575672A (en) | Preparation of food material like crustacean or molluskan food | |
GB2303776A (en) | Improved process for producing fish-based food and feed products | |
JPS5615674A (en) | Shrimplike food and its preparation | |
KATO | STUDIES ON THE VARIATION OF GROWTH IN RAINBOW TROUT, SALMO GIARDNERI: II. REGRESSION LINE OF SATIATION AMOUNT ON BODY WEIGHT AS AN INDICATOR OF FOOD AMOUNT(IN JAPANESE) |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080822 Year of fee payment: 12 |
|
EXPY | Cancellation because of completion of term | ||
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080822 Year of fee payment: 12 |