Fabricated seafood

Details Fabricated seafood Fabricated seafood

1984-07-23

1986-04-01

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Animal meat derived component

426104, 426643, 426574, 426513, 426516, 426802, A23L 1325, A23P 112

Patent

active

045797412

ABSTRACT:
Disclosed are fabricated seafoods, such as analogue shrimp meats, and their methods of preparation. A fish paste is provided comprising about 60% to 95% surimi, 0% to 5% starch, 0% to 25% water and 0% to 4% vegetable or marine oil. The paste is blended without aeration and kept at less than 10.degree. C. The paste is extruded as a rope to a first heating zone to heat set the exterior to form a skin. The rope is then fed to an in-line static mixture, preferably free floating, to texturize the still soft rope core. The textured rope is then heated again to firm the texturized core. The rope is then shaped into pieces of predetermined size and shape and then coagulated by heat application thereto. The fabricated seafoods so prepared are characterized by the "bite," an aligned or braided fibrous interior, and the skin of real shrimp.

REFERENCES:
patent: 3493391 (1970-02-01), Pottie
patent: 3863017 (1975-01-01), Yueh
patent: 4216240 (1980-08-01), Shirai et al.
patent: 4303688 (1981-12-01), Shimura et al.
patent: 4309450 (1982-01-01), Seibert
patent: 4362752 (1982-12-01), Sugino et al.
patent: 4396634 (1983-08-01), Shenouda et al.

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