Method for making ground fish meat products

Details Method for making ground fish meat products Method for making ground fish meat products

A - Human Necessities

23

L

A23L 1/326 (2006.01) A22C 13/00 (2006.01) A23L 1/277 (2006.01) A23L 1/325 (2006.01)

Patent

CA 2065654

A ground fish meat (surimi) is produced by bleach- ing raw fish meat with water in the presence of a quality-improving agent comprising calcium chloride, potassium chloride, or a mixture of sodium chloride with potassium chloride or calcium chloride in an amount of 0.01 to 3.0% of the total weight of the raw fish meat and the bleaching water. During the bleaching, the fish meat is forcibly stirred. Then, the thus bleached fish meat is ground to produce a surimi product.

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