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Title:
PREPARATION OF FROZEN GROUND FISH MEAT BLENDED WITH SOYBEAN PROTEIN
Document Type and Number:
Japanese Patent JPS57105164
Kind Code:
A
Abstract:

PURPOSE: To prepare frozen ground fish meat blended with soybean protein, having improved refrigeration resistance, capable of being preserved for a long time, by blending vegetable protein consisting essentially of soybean protein with water and fats and oils to give an emulsion curd, adding this emulsion curd to fish meat, followed by freezing.

CONSTITUTION: A water dispersion of vegetable protein consisting essentially of defatted soybean is heat-treated at 70W180°C for 3secW5min, and subjected to spray drying to give vegetable protein consisting essentially of soybean protein. 1pt.wt. vegetable protein consisting essentially of soybean protein is blended with 1W6pts.wt., preferably 1W4pts.wt. water, and 0.5W6pts.wt., preferably 1W4pts.wt. fats and oils to give an emulsion curd. 100pts.wt. strained fish meat is kneaded with 10W150pts.wt., preferably 20W100pts.wt. emulsion curd and frozen.


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JPH0856592METHOD FOR PRODUCING TUBULAR FOOD AND MOLD FOR PRODUCING TUBULAR FOOD
Inventors:
NOGUCHI SATOSHI
KAGAWA TAKAHIKO
ADACHI KOUJI
YOSHIDA RIYOUNOSUKE
Application Number:
JP16086981A
Publication Date:
June 30, 1982
Filing Date:
October 12, 1981
Export Citation:
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Assignee:
TAIYO FISHERY CO LTD
AJINOMOTO KK
International Classes:
A23L17/00; (IPC1-7): A23L1/325
Domestic Patent References:
JPS5388355A1978-08-03
JPS5198354A1976-08-30
JPS5426357A1979-02-27
JPS4868761A1973-09-19
JPS5018657A1975-02-27
JPS4962669A1974-06-18
JPS5046862A1975-04-25



 
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