Method for making ground fish meat products

Food or edible material: processes – compositions – and products – Removing natural color by chemical reaction – e.g.,... – Including pressure application or defined movement of...

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426643, A23L 1325

Patent

active

052291510

ABSTRACT:
A ground fish meat (surimi) is produced by bleaching raw fish meat with water in the presence of a quality-improving agent comprising calcium chloride, potassium chloride, or a mixture of sodium chloride with potassium chloride or calcium chloride in an amount of 0.01 to 3.0% of the total weight of the raw fish meat and the bleaching water. During the bleaching, the fish meat is forcibly stirred. Then, the thus bleached fish meat is ground to produce a surimi product.

REFERENCES:
patent: 4181749 (1980-01-01), Niki et al.
patent: 4794007 (1988-12-01), Ozaki
patent: 4806378 (1989-02-01), Ueno et al.
patent: 5006353 (1991-04-01), Nishi et al.
patent: 5087466 (1992-02-01), Coudrains et al.

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