Process for producing surimi

Details Process for producing surimi Process for producing surimi

A - Human Necessities

22

C

99/104, 99/51

A22C 25/00 (2006.01) A23J 1/04 (2006.01) A23L 1/325 (2006.01)

Patent

CA 1095772

Abstract of the Disclosure Surimi suitable for the production of Kamaboko (fish meat jelly) can be obtained in high yield by compounding salt- soluble protein fractions, prepared by mincing fish meat taken from raw fish, into a sol-form, water-washing and then dewatering the resulting sol and then subjecting the same to a salt- solution treatment with heat-denaturated water-soluble protein fractions prepared by heating, and thus coagulating, the water- soluble protein fractions resulting from the above water treatment and salt solution treatment. In this way, surimi of good quality can be produced in good yield by effectively utilizing the water- soluble proteins in the fish meat.

297138

Affiliated with

Also associated with

Rating

Process for producing surimi does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for producing surimi, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for producing surimi will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-789800