发明名称 |
GROUND FISH MEAT MAKING METHOD |
摘要 |
Surimi suitable for the production of Kamaboko (fish meat jelly) can be obtained at high yield by compounding (1) a salt-soluble protein fraction prepared by mincing fish meat taken from raw fish into a sol-form, water-washing the resulting sol and dewatering and then subjecting the same to a salt-solution treatment, with (2) heat-denaturated water-soluble protein fractions prepared by heating to coagulation water-soluble protein fractions leached out in the water-wash and salt-solution treatment. |
申请公布号 |
JPS5435238(A) |
申请公布日期 |
1979.03.15 |
申请号 |
JP19770099986 |
申请日期 |
1977.08.19 |
申请人 |
SNOW BRAND MILK PROD CO LTD |
发明人 |
NIKI HIROSHI;KATOU TSUNEO;IDEIE SAKANORI;DOI TATSU;AHIKO KENKICHI;HAYASHI HIROMICHI |
分类号 |
A23J1/04;A23L17/00 |
主分类号 |
A23J1/04 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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