Food or edible material: processes – compositions – and products – Removing natural color by chemical reaction – e.g.,... – Including pressure application or defined movement of...
Patent
1992-04-07
1993-07-20
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Removing natural color by chemical reaction, e.g.,...
Including pressure application or defined movement of...
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.
Hasegawa Shigeo
Kazama Masayoshi
Takahashi Masao
Yano Michihiko
Corbin Arthur L.
Shin Nippon Giken Ltd.
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