Method of producing minced fish meat

Details Method of producing minced fish meat Method of producing minced fish meat

1981-02-05

1981-12-01

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Animal flesh, citrus fruit, bean or cereal seed material

426643, 426479, 426506, A22C 2514, A22C 2516

Patent

active

043036856

ABSTRACT:
The present invention relates to a method of separating meat from fish while immersed in water or an aqueous solution of alkaline salts, saccharide and/or amino acids. Hitherto the fish meat has been separated from fish in air, so that the freshness of meat has rapidly deteriorated, but the present invention can prevent such a drawback. When the boiled fish paste is produced by use of fish meat which has been prevented from the deterioration of freshness, it is possible to obtain a boiled fish paste of a higher gel strength, in other words, one of a higher quality having good mouth feel.

REFERENCES:
patent: 1940159 (1933-12-01), Alsberg
patent: 3472300 (1969-10-01), Conrad
patent: 3985903 (1976-10-01), Hasegawa
patent: 4118517 (1978-10-01), Niki et al.
patent: 4172153 (1979-10-01), Zetherstrom et al.
Komarik, S. L. et al., "Food Products Formulary", vol. 1, The Avi Publ. Co. Inc., Westport, Conn., 1974, pp. 289-290.

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