PURPOSE: To obtain a marine food of novel type, by adding salt, water and edible fats and oils to fish meat, emulsifying the blend, adjusting the emulsion to proper pH, heating the emulsion to give a solid substance and inoculating a microorganism to the solid substance.
CONSTITUTION: Fish meat as a main raw material may be one kind or a mixture of two or more kinds of fish. Fish meat is collected from fresh or thawed fishes and treated with a chopper. the chopped fish meat is blended with salt, water and edible fats and oils, sufficiently homogenized and emulsified. The emulsion is mixed with auxiliaries such as stabilizer for gelatinization, again promoter, etc., if necessary. The emulsion is adjusted to pH 4W5, boiled and thermally coagulated. After being cooled, the coagulated material is squeezed and dehydrated by the use of cloth to give a solid material, which is molded. A mold or yeast which is precultivated is inoculated into the solid material, which is aged under a condition wherein various germs slightly grow.
KAWAI YUJI
HITOSUGI TETSUO
KITAGAWA MASAHIKO
TSUJI KOJI
ASO SHINGO
OHORI TADASHI
KIDA KENJI
TAKAHASHI HARUO
KANEKO HIROMI
KATO TAKEHITO
NAKAMURA MASAYOSHI
KAWASHIMA TAKAYOSHI
KAWAI YOSHIHARU
| JPS6054636A | 1985-03-29 | |||
| JPS5070542A | 1975-06-12 | |||
| JP40020656A |