Title:
MINCED-FISH PRODUCT USING DARK FLESH, PASTE PRODUCT USING DARK FLESH, METHOD FOR MANUFACTURING MINCED-FISH PRODUCT USING DARK FLESH, AND METHOD FOR MANUFACTURING PASTE PRODUCT USING DARK FLESH
Document Type and Number:
WIPO Patent Application WO/2014/042106
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a minced-fish product using dark flesh which enables achieving minced fish with excellent color using the dark flesh of a red-meat fish such as tuna, and a method for manufacturing the minced-fish product. This minced-fish product using dark flesh is obtained by separately processing the dark flesh cut from a fish, soaking the dark flesh in a tea-leaf extract liquid, and then further soaking the dark flesh at least twice in water.
Inventors:
MATSUMOTO KANAME (JP)
TAMOTSU SEIKO (JP)
TAMOTSU SEIKO (JP)
Application Number:
PCT/JP2013/074180
Publication Date:
March 20, 2014
Filing Date:
September 09, 2013
Export Citation:
Assignee:
SHINYO SUISAN CO LTD (JP)
KAGOSHIMA PREFECTURE (JP)
KAGOSHIMA PREFECTURE (JP)
International Classes:
A23L17/00
Domestic Patent References:
| WO2003022076A1 | 2003-03-20 |
Foreign References:
| JP2939883B1 | 1999-08-25 | |||
| JPH099921A | 1997-01-14 | |||
| JP2008120754A | 2008-05-29 | |||
| JPH08289760A | 1996-11-05 | |||
| JPH07227250A | 1995-08-29 | |||
| JP2009232814A | 2009-10-15 | |||
| JPH01153065A | 1989-06-15 | |||
| JPS63233753A | 1988-09-29 | |||
| JP2011045321A | 2011-03-10 | |||
| JP2009050212A | 2009-03-12 | |||
| JPH06233665A | 1994-08-23 | |||
| JPH03103138A | 1991-04-30 | |||
| JPH02283266A | 1990-11-20 | |||
| JPS4867462A | 1973-09-14 |
Other References:
KYOKO KOIZUMI ET AL.: "Influences of freshness and washing frequency on the quality of washed meat prepared from dark muscle of skipjack tuna", BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, vol. 78, no. 4, July 2012 (2012-07-01), pages 736 - 741
AKIHIKO HASHIMOTO ET AL.: "Inhibiting effect of various factors in muscle of Pacific mackerel on gel forming ability", BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, vol. 51, no. 3, 1985, pages 425 - 432
SHUJI AOSHIMA ET AL.: "Development of a method of manufacturing surimi from by-product of frozen skipjack tuna loin", BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, vol. 78, no. 3, May 2012 (2012-05-01), pages 482 - 484
AKIHIKO HASHIMOTO ET AL.: "Inhibiting effect of various factors in muscle of Pacific mackerel on gel forming ability", BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, vol. 51, no. 3, 1985, pages 425 - 432
SHUJI AOSHIMA ET AL.: "Development of a method of manufacturing surimi from by-product of frozen skipjack tuna loin", BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, vol. 78, no. 3, May 2012 (2012-05-01), pages 482 - 484
Attorney, Agent or Firm:
ARIYOSHI Shuichiro et al. (JP)
Shuichiro Ariyoshi (JP)
Shuichiro Ariyoshi (JP)
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