Process for preparing a fish meat product

Details Process for preparing a fish meat product Process for preparing a fish meat product

1984-10-18

1986-11-11

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Animal derived material is an ingredient other than extract...

426513, 426802, A23L 1325

Patent

active

046222340

ABSTRACT:
This invention relates to preparation of a fish meat product, as for example imitation abalone, from comminuted fish meat which may include shell fish. Fish meat is ground with additives such as salt and suitable flavoring materials to form a sticky paste, and then formed into any desired shape, such as abalone shape. The molded meat mass is set into elastic gel form at a temperature 0.degree. to 40.degree. C., then frozen slowly at a temperature of -5.degree. to -30.degree. C., and subsequently heated to at least 70.degree. C. to sterilize.

REFERENCES:
patent: 3532512 (1970-10-01), Joaquin
patent: 3863017 (1975-01-01), Tueh
patent: 3870808 (1975-03-01), Boyer et al.
patent: 3881032 (1975-04-01), Matsumoto et al.
patent: 3920853 (1975-11-01), Middendorf et al.
patent: 4084017 (1978-04-01), Kim et al.
patent: 4158065 (1979-06-01), Sugino

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