PL89116B1 - - Google Patents
Download PDFInfo
- Publication number
- PL89116B1 PL89116B1 PL1973162953A PL16295373A PL89116B1 PL 89116 B1 PL89116 B1 PL 89116B1 PL 1973162953 A PL1973162953 A PL 1973162953A PL 16295373 A PL16295373 A PL 16295373A PL 89116 B1 PL89116 B1 PL 89116B1
- Authority
- PL
- Poland
- Prior art keywords
- fibers
- protein
- thermosetting
- food
- chopped
- Prior art date
Links
- 239000000835 fiber Substances 0.000 claims description 47
- 108090000623 proteins and genes Proteins 0.000 claims description 28
- 102000004169 proteins and genes Human genes 0.000 claims description 28
- 229920001187 thermosetting polymer Polymers 0.000 claims description 28
- 235000018102 proteins Nutrition 0.000 claims description 27
- 235000013305 food Nutrition 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 19
- 235000013330 chicken meat Nutrition 0.000 claims description 13
- 241000251468 Actinopterygii Species 0.000 claims description 11
- 230000001427 coherent effect Effects 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 241001465754 Metazoa Species 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000008240 homogeneous mixture Substances 0.000 claims description 3
- 235000021245 dietary protein Nutrition 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 239000010419 fine particle Substances 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 239000000047 product Substances 0.000 description 20
- 239000000203 mixture Substances 0.000 description 15
- 235000013372 meat Nutrition 0.000 description 10
- 241000287828 Gallus gallus Species 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 9
- 235000014347 soups Nutrition 0.000 description 7
- 235000013599 spices Nutrition 0.000 description 7
- 230000001055 chewing effect Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 210000003739 neck Anatomy 0.000 description 6
- 239000011230 binding agent Substances 0.000 description 5
- 210000000988 bone and bone Anatomy 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 241000238557 Decapoda Species 0.000 description 4
- 206010034203 Pectus Carinatum Diseases 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 3
- 241000276489 Merlangius merlangus Species 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000021219 chicken noodle soup Nutrition 0.000 description 3
- 230000000295 complement effect Effects 0.000 description 3
- 238000001723 curing Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 101710145505 Fiber protein Proteins 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 241000490025 Schefflera digitata Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000000641 cold extrusion Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000013007 heat curing Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015250 liver sausages Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US25809572A | 1972-05-30 | 1972-05-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL89116B1 true PL89116B1 (enrdf_load_stackoverflow) | 1976-10-30 |
Family
ID=22979077
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL1973162953A PL89116B1 (enrdf_load_stackoverflow) | 1972-05-30 | 1973-05-30 |
Country Status (15)
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5426357A (en) * | 1977-07-29 | 1979-02-27 | Ajinomoto Kk | Production of frozen ground fish meat containing soybean protein |
-
1973
- 1973-01-01 AR AR248226A patent/AR207845A1/es active
- 1973-05-02 DE DE2322031A patent/DE2322031A1/de active Pending
- 1973-05-08 CA CA170,636A patent/CA1003266A/en not_active Expired
- 1973-05-16 JP JP5372873A patent/JPS5718453B2/ja not_active Expired
- 1973-05-18 GB GB2389873A patent/GB1412802A/en not_active Expired
- 1973-05-22 IT IT50131/73A patent/IT986096B/it active
- 1973-05-29 NO NO2233/73A patent/NO136872C/no unknown
- 1973-05-29 YU YU01411/73A patent/YU141173A/xx unknown
- 1973-05-29 FR FR7319477A patent/FR2186195B1/fr not_active Expired
- 1973-05-29 NL NL7307443A patent/NL155713B/xx not_active IP Right Cessation
- 1973-05-29 HU HU73RA00000592A patent/HU171336B/hu unknown
- 1973-05-29 ES ES415339A patent/ES415339A1/es not_active Expired
- 1973-05-30 CS CS3914A patent/CS168658B2/cs unknown
- 1973-05-30 BE BE131782A patent/BE800338A/xx not_active IP Right Cessation
- 1973-05-30 PL PL1973162953A patent/PL89116B1/pl unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CA1003266A (en) | 1977-01-11 |
| AR207845A1 (es) | 1976-11-08 |
| JPS4954567A (enrdf_load_stackoverflow) | 1974-05-27 |
| NL7307443A (enrdf_load_stackoverflow) | 1973-12-04 |
| YU141173A (en) | 1983-06-30 |
| BE800338A (fr) | 1973-09-17 |
| FR2186195B1 (enrdf_load_stackoverflow) | 1976-04-23 |
| JPS5718453B2 (enrdf_load_stackoverflow) | 1982-04-16 |
| NL155713B (nl) | 1978-02-15 |
| IT986096B (it) | 1975-01-10 |
| NO136872C (no) | 1977-11-23 |
| HU171336B (hu) | 1977-12-28 |
| FR2186195A1 (enrdf_load_stackoverflow) | 1974-01-11 |
| DE2322031A1 (de) | 1973-12-20 |
| CS168658B2 (enrdf_load_stackoverflow) | 1976-06-29 |
| NO136872B (no) | 1977-08-15 |
| ES415339A1 (es) | 1976-02-01 |
| GB1412802A (en) | 1975-11-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3173795A (en) | Method of preparing an edible meat product | |
| CA2160369A1 (en) | Food binder matrix for formed food products | |
| US3024113A (en) | Poultry product and method | |
| JP5612374B2 (ja) | 鶏肉を原料とする食肉加工食品 | |
| US3904776A (en) | Method of forming a shaped heat set food article | |
| CN101317673B (zh) | 一种速冻紫菜沙丁鱼排食品及其制造方法 | |
| JP6412769B2 (ja) | パティ成形物 | |
| JP2007202458A (ja) | ジューシーな鶏肉の唐揚げとその製造方法 | |
| JP3434482B2 (ja) | サメ肉を主材とする成形食品及びその製造方法 | |
| PL89116B1 (enrdf_load_stackoverflow) | ||
| US5571545A (en) | Hamburger type food material and process of making it | |
| RU2101984C1 (ru) | Способ производства пищевого рыбного фарша | |
| RU2804332C1 (ru) | Мясорастительный фарш, термически обработанный до готовности, для приготовления готового блюда в виде мексиканского бурито на тортильи | |
| JP3975632B2 (ja) | 粒状具材を含有する冷凍加熱処理成型食品類及びその製法 | |
| JP2869918B2 (ja) | ソーセージ風食品 | |
| RU2551170C1 (ru) | Способ приготовления мясо-растительных полуфабрикатов в оболочке | |
| JP3287247B2 (ja) | 練り惣菜の製造法 | |
| KR101713161B1 (ko) | 붉은대게 그라탱 및 그 제조방법 | |
| USRE26182E (en) | Method of preparing an edible meat product | |
| CZ10296A3 (en) | Process for producing a foodstuff article | |
| JPS59125849A (ja) | 畜肉・魚肉加工食品の製造法 | |
| JPS6326977B2 (enrdf_load_stackoverflow) | ||
| Pearson et al. | Sectioned and formed meat products | |
| JP2000279136A (ja) | イカを主材とした加工食品並びにピザ生地若しくはパン生地の製造方法 | |
| JP2021112132A (ja) | 食肉様加工食品及び食肉様加工食品の製造方法 |