发明授权
- 专利标题： Process for producing surimi
- 专利标题（中）： 鱼糜生产工艺
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申请号： US879500申请日： 1978-02-21
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公开(公告)号： US4181749A公开(公告)日： 1980-01-01
- 发明人: Hiroshi Niki , Tuneo Katou , Eiki Deya , Toru Doi , Kenkichi Ahiko , Hiromichi Hayashi
- 申请人： Hiroshi Niki , Tuneo Katou , Eiki Deya , Toru Doi , Kenkichi Ahiko , Hiromichi Hayashi
- 申请人地址： JPX Sapporo
- 专利权人： Snow Band Milk Products Co., Ltd.
- 当前专利权人： Snow Band Milk Products Co., Ltd.
- 当前专利权人地址： JPX Sapporo
- 优先权： JPX52/99986 19770819
- 主分类号： A23J1/04
- IPC分类号： A23J1/04 ; A23L17/00 ; A22C25/00
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.