Production method for unbleached paste-form protein-based...

A - Human Necessities – 23 – L

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A23L 1/325 (2006.01) A23L 1/314 (2006.01) A23L 1/317 (2006.01)

Patent

CA 2178223

This invention relates to a method for producing protein-based food ingredient which is excellent in flexible and elastic properties, nutritive value, free processability and have high utilization effect, low salt content in meat, obtained from water-unbleached fishes and shellfishes meat including meat in lower freshness and elasticity by kneading to give gelling ability and from live-stock meat and scrap meat by processing to pasty meat. The method comprises the steps of: a gelling ability giving step wherein 3 to 22 weight parts of an aqueous salt solution, in 3 to 35% by weight concentraiton including NaCl and the like is added to 100 weight parts of the ingredient and the meat in the mixture is dissolved in salt and given gelling ability, a kneading/mixing step wherein 1 to 19 weight parts of an aqueous alkali solution in 3 to 25% by weight concentration is added and kneaded/mixed, an additive solution adding step wherein an additive solution including at least one of additive selected from the group consisting of saccharide, vitamin C and E preparations, and albumen powder is added, and a water mixing step wherein 1 to 80 weight parts of water is added.

Procédé de production d'une substance alimentaire protéique malléable, élastique et aisément mise en oeuvre et disponible, présentant en outre une valeur nutritive élevée et une teneur extrêmement basse en sel, dans lequel on utilise toute la chair d'un poisson ou crustacé non blanchi, et on pétrit la chair d'un poisson de fraîcheur réduite ou de texture fragile de sorte qu'il forme un gel, ou on traite de la viande ou des abats de bétail pour former une pâte à base de viande. Ce procédé consiste à mélanger 100 parties en poids d'une substance protéique, telle que de la viande de bétail ou du poisson ou des crustacés non blanchis, avec 3 à 22 parties en poids d'une solution aqueuse contenant 3 à 35 % en poids de NaCl ou autre destiné à effectuer la dissolution par les sels et à conférer l'aptitude à former un gel; puis à ajouter 1 à 19 parties en poids d'une solution aqueuse contenant 3 à 25 % en poids d'un alcali, à ajouter une solution d'au moins un additif choisi entre des sucres, la vitamine C, la vitamine E et l'albumen en poudre, et enfin à ajouter 1 à 80 parties en poids d'eau à 100 parties en poids de la substance protéique mise en oeuvre.

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