MY169384A - Minced-fish product using dark flesh, paste product using dark flesh, method for manufacturing minced-fish product using dark flesh, and method for manufacturing paste product using dark flesh - Google Patents

Minced-fish product using dark flesh, paste product using dark flesh, method for manufacturing minced-fish product using dark flesh, and method for manufacturing paste product using dark flesh

Info

Publication number
MY169384A
MY169384A MYPI2015700518A MYPI2015700518A MY169384A MY 169384 A MY169384 A MY 169384A MY PI2015700518 A MYPI2015700518 A MY PI2015700518A MY PI2015700518 A MYPI2015700518 A MY PI2015700518A MY 169384 A MY169384 A MY 169384A
Authority
MY
Malaysia
Prior art keywords
product
dark
minced
dark flesh
flesh
Prior art date
Application number
MYPI2015700518A
Inventor
Kaname Matsumoto
Seiko TAMOTSU
Original Assignee
Shinyo Suisan 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 Shinyo Suisan Co Ltd filed Critical Shinyo Suisan Co Ltd
Publication of MY169384A publication Critical patent/MY169384A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fish Paste Products (AREA)

Abstract

The present invention aims to provide a ground fish meat product utilizing dark meat in which it is possible to realize ground fish meat excellent in color using dark meat of fish with red flesh such as tuna, and a method of producing this ground fish meat product. The ground fish meat product utilizing dark meat according to the present invention is obtained by processing the dark meat cut out from fish meat into minced fish meat (S2 and S3, S11-S13), soaking the minced fish meat in a tea leaf extract liquid (S4, S13), and further soaking it in water two times or more (S5, S6, S14, S15).
MYPI2015700518A 2012-09-11 2013-09-09 Minced-fish product using dark flesh, paste product using dark flesh, method for manufacturing minced-fish product using dark flesh, and method for manufacturing paste product using dark flesh MY169384A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2012199848 2012-09-11

Publications (1)

Publication Number Publication Date
MY169384A true MY169384A (en) 2019-03-26

Family

ID=50278218

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2015700518A MY169384A (en) 2012-09-11 2013-09-09 Minced-fish product using dark flesh, paste product using dark flesh, method for manufacturing minced-fish product using dark flesh, and method for manufacturing paste product using dark flesh

Country Status (5)

Country Link
JP (1) JP5606657B2 (en)
KR (1) KR101680713B1 (en)
CN (1) CN105050430A (en)
MY (1) MY169384A (en)
WO (1) WO2014042106A1 (en)

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5611427B2 (en) * 1971-12-13 1981-03-14
JPS63233753A (en) * 1987-03-23 1988-09-29 Miyagi Pref Gov Dried ground fish capable of forming kamaboko (boiled fish paste) and production thereof
JP2607565B2 (en) * 1987-12-08 1997-05-07 日清製粉株式会社 Surimi composition
JPH02283266A (en) * 1989-04-24 1990-11-20 Tosoh Corp Method for modifying ground fish meat
NZ229385A (en) * 1989-06-01 1992-02-25 Life Technologies Inc Treatment of processed fish product (surimi) with alpha-2-macroglobulin to neutralise alkaline proteases in the fish
JPH06233665A (en) * 1992-04-08 1994-08-23 Taiyo Kagaku Co Ltd Production of fish-paste product and frozen ground fish meat
JP3297187B2 (en) * 1994-02-14 2002-07-02 日本水産株式会社 Control agent for sitting of kneaded product and method for producing kneaded product
JPH08289760A (en) * 1995-04-21 1996-11-05 Ajinomoto Co Inc Agent for imparting thick taste
JPH099921A (en) * 1995-06-28 1997-01-14 Nikken Food Kk Antioxidative sausage and its production
JP2939883B1 (en) 1998-07-18 1999-08-25 鳥取県 Lean bleached meat and its manufacturing method, processed red fish meat and its manufacturing method, and processed meat mixed lean fish processed food and its manufacturing method
ES2271331T3 (en) * 2001-09-10 2007-04-16 Nippon Suisan Kaisha, Ltd. FISH PASTE PRODUCT DERIVED FROM FISH MEAT CONTAINING PROTEASE.
JP5224680B2 (en) 2006-11-14 2013-07-03 小林製薬株式会社 Anti-fatigue
JP4962912B2 (en) * 2007-08-28 2012-06-27 国立大学法人 新潟大学 Gradual acquisition method of rice ingredients
JP4918654B2 (en) * 2008-03-28 2012-04-18 静岡県 Meat production method from marine raw materials containing edible unpleasant sites
JP5209582B2 (en) * 2009-08-28 2013-06-12 日本水産株式会社 Additives for fish paste products
CN101946909A (en) * 2010-08-23 2011-01-19 华东师范大学 Method for preparing minced fillets without rinsing
CN102132899B (en) * 2011-03-16 2012-12-05 福建农林大学 Frozen and recombined fish steak and preparation method thereof

Also Published As

Publication number Publication date
KR20150036664A (en) 2015-04-07
CN105050430A (en) 2015-11-11
KR101680713B1 (en) 2016-11-29
JP5606657B2 (en) 2014-10-15
WO2014042106A1 (en) 2014-03-20
JPWO2014042106A1 (en) 2016-08-18

Similar Documents

Publication Publication Date Title
GB2558130A (en) Meat-like food products
MX2018006489A (en) Beverage nanoemulstions produced by high shear processing.
EP3370545A4 (en) A processing method to make low oil content noodles and other foods produced by the same
EP2850949A4 (en) Edible fat or oil, food containing same, and process for producing same
IL274732B (en) Process for treating flax seeds to enhance their value as food
EP2835060A3 (en) Method for the preparation of oil-containing whole muscle meat-based products and reconstituted meat-based products
MX2017008089A (en) Low-fat fried product and method for producing same.
GB2527453A (en) Method of isolating blue anthocyanin fractions
HK1249141A1 (en) Method for producing yeast extract, yeast extract obtained thereby, seasoning composition and food
PH12015501148A1 (en) Method of producing an aromatised food or beverage product
GB201504563D0 (en) Food slice de-watering method
WO2013190389A3 (en) Malic acid-enriched plant extract
NZ700842A (en) Frozen noodles and production method therefor
EP3132689A4 (en) Fish extract having excellent flavor and production method therefor
MY169384A (en) Minced-fish product using dark flesh, paste product using dark flesh, method for manufacturing minced-fish product using dark flesh, and method for manufacturing paste product using dark flesh
PH12017550065B1 (en) Method for making a fermented food composition
MX2022000229A (en) Method for reducing low molecular weight species in caramel.
EP3213639A4 (en) Extract emulsified oil comprising antioxidant, edible oil containing same, and preparation method therefor
EP3270942A4 (en) Use of hylocereus undatus fruit extract as fluorescent colorant of skin
SG11201704161YA (en) Method of improving visual processing, visual acuity, or both by administering compositions comprising rrr-alpha-tocopherol and carotenoid to infants
MX2015009586A (en) Extended shelf life microgreen products and methods.
GR1008657B (en) Meat products enriched with trace elements
EP3041366A4 (en) Process of extraction of phytochemicals from vegetation liquors of oil-bearing fruits
UA105360U (en) Paste-like product
UA76890U (en) Method for making a mayonnaise-type food emulsion adding fish plasma