PRODUCTION OF FROZEN GOUND FISH MEAT PASTE

• Main Authors: TOMIYASU KUNIHIKO, MATSUDA TOSHIO, KANAYAMA TATSUO, TAGO KOICHI, KUNIMI YUJI
• Format: Patent
• Language: English
• Published: 01.02.1994
• Edition: 5
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE:To efficiently obtain frozen ground fish meat paste excellent in elasticity and whiteness and useful for boiled fish cake, etc., by adding a prescribed amount of a specific quality improver to ground fish meat paste. CONSTITUTION:The frozen ground fish meat paste is obtained by adding a powdery or granular quality improver having 16 mesh or smaller particle diameter and consisting of (A) 100 pts.wt. sugar and/or sugar alcohol, (B) 0.5-50 pts.wt. polyglycerin fatty acid ester and (C) 0.5-5 pts.wt. glycerin fatty acid ester based on 10 pts.wt. polyglycerin fatty acid ester in an amount of 1wt.% or less as polyglycerin fatty acid ester to the ground fish meat paste.