Preparation of foods with a fish and/or crustacean base, and...

Details Preparation of foods with a fish and/or crustacean base, and... Preparation of foods with a fish and/or crustacean base, and...

A - Human Necessities

23

L

A23L 1/325 (2006.01) A23B 4/005 (2006.01) A23B 4/06 (2006.01) A23L 1/33 (2006.01)

Patent

CA 2227558

The invention is mainly concerned with a process for preparing foods with a fish and/or crustacean or similar base, and with the foods thus obtained. The process allows for moderate mechanical mixing and/or kneading of the fish, crustacean or similar meat, that is, a kneading or mixing which avoids significant irreversible deterioration of the fibre structure of the meat, in the presence of edible water-retaining compounds, specifically edible hydrocolloids. The mixing and/or kneading is continued until there is a uniform distribution of the fish meat, the water-retaining compounds and any other additives. This invention is applicable in the food industry, mainly to fish processing.

La présente invention se rapporte principalement à un procédé de préparation d'aliments à base de chair de poisson et/ou de crustacé et analogue et aux aliments ainsi obtenus par ledit procédé. Le procédé selon l'invention assure le mélange et/ou le malaxage mécanique modéré de la chair de poisson, de crustacé et/ou analogue, c'est-à-dire un mélange ou malaxage évitant une altération irréversible importante de la structure des fibres de la chair, en présence de composés rétenteurs d'eau comestibles, notamment d'hydrocolloïdes comestibles. Le mélange et/ou malaxage est poursuivi jusqu'a l'obtention d'une répartition homogène dans la masse de la chair de la chair de poisson des composés rétenteurs d'eau et d'éventuels autres additifs. La présente invention s'applique notamment à l'industrie alimentaire. La présente invention s'applique principalement à la transformation de poisson.

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