Process for producing a fish product

Details Process for producing a fish product Process for producing a fish product

1980-06-18

1981-11-17

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426261, 426643, 426516, A23L 1275, A23L 1277, A23L 1325

Patent

active

043011829

ABSTRACT:
Red or dark meat portions of whole fish are restructured and preferably combined with light meat fillets or loins to produce a palatable, nutritious fish product. The process comprises comminuting the red meat, trim, including bellies, carcass and skin of the fish to form a minced meat mass that is colored with a heat stable dye to resemble the natural color of the fish and delicately extruded through an orifice at room temperature, the minced meat is then heat set or cooked and decolored and dewatered to form a restructured product which, after retort cooking, has the chewy texture, aroma and flavor and color of the more desirable loin or fillet portions of the fish. The restructured product may be combined with cooked loins or fillets to produce a product which closely resembles 100% loins or fillets.

REFERENCES:
patent: 1608832 (1926-11-01), Birdseye
patent: 2827383 (1958-03-01), Gorton, Jr.
patent: 3493391 (1970-02-01), Pottie
patent: 3579359 (1971-05-01), Schjolberg
patent: 3852505 (1974-12-01), Rubin
patent: 3863017 (1975-01-01), Yueh
patent: 4060644 (1977-11-01), Braid
patent: 4136204 (1979-01-01), Hughes et al.

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