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公开(公告)号：US4910039A
公开(公告)日：1990-03-20
申请号：US183100
申请日：1988-04-19
CPC分类号： A23L17/70
摘要： The present invention provides an additive for frozen surimi containing branched dextrins and a surface active agent for food; the frozen surimi into which the additives for surimi of the present invention are added does not give off a fish smell or a bad smell after thawed, and the fish meat product such as kamaboko, chikuwa and the like which is produced from the frozen surimi has a bad smell.
摘要翻译： 本发明提供了含有支链糊精的冷冻鱼糜添加剂和食品用表面活性剂。 加入本发明的鱼糜添加剂的冷冻鱼糜在解冻后不会发出鱼腥味或不良气味，从冷冻鱼糜制成的鱼肉制品如カカボカカツクキツクキシャックス等 气味不好
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2.发明授权
公开(公告)号：US4464404A
公开(公告)日：1984-08-07
申请号：US426093
申请日：1982-09-28
CPC分类号： A23L17/70
摘要： A process for producing a refrigerated minced flesh of fish, which comprises adding (a) a sugar and/or a sugar alcohol and (b) lactalbumin and/or blood plasma to a dehydrated fish flesh, mincing the mixture and then refrigerating the minced product.
摘要翻译： 一种生产冷冻切碎的鱼肉的方法，其包括向脱水的鱼肉中加入（a）糖和/或糖醇和（b）乳白蛋白和/或血浆，切碎混合物，然后冷冻切碎的产品 。
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公开(公告)号：US4992295A
公开(公告)日：1991-02-12
申请号：US324113
申请日：1989-03-16
IPC分类号： A23L17/00
CPC分类号： A23L17/70
摘要： The present invention provides a method of frozen surimi, surimi based products and additives for dehydrated minced fish meat, in which reduced hydrolyzed starch is mixed with fish meat and the mixture frozen, and whereby said starch prevents the frozen surimi from freezing denaturation.
摘要翻译： 本发明提供了一种用于脱水鱼肉的冷冻鱼糜，鱼糜基产品和添加剂的方法，其中将还原的水解淀粉与鱼肉混合并将混合物冷冻，由此所述淀粉防止冷冻鱼糜冻结变性。
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4.发明申请OPTICAL DISC APPARATUS AND INFORMATION RECORDING/REPRODUCING METHOD OF THE SAME 审中-公开光盘设备及其信息记录/再现方法公开(公告)号：US20080008057A1
公开(公告)日：2008-01-10
申请号：US11625385
申请日：2007-01-22
IPC分类号： G11B7/00
CPC分类号： G11B7/0909
摘要： An optical disc apparatus is designed to perform focus control of an objective lens of an optical pickup by generating a first focus error signal of an astigmatism method from a signal based on 0-order light of a reflected laser beam, as well as generating a second focus error signal of a differential astigmatism method from the signal based on the 0-order light and from a signal based on ±1-order light. The focus control of the objective lens is performed by the second focus error signal during recording or reproducing operation within a recording layer of an optical disc. The focus control is performed by the first focus error signal when a focus jump is performed in response to switching of the recording layer of the optical disc.
摘要翻译： 光盘装置被设计成通过从基于反射激光束的0次光的信号产生像散方法的第一聚焦误差信号，并且产生第二个光学拾取器的物镜的焦点控制 基于0阶光的信号和基于±1阶光的信号的差分散光法的聚焦误差信号。 在光盘的记录层内的记录或再现操作期间，通过第二聚焦误差信号来执行物镜的聚焦控制。 当响应于光盘的记录层的切换执行聚焦跳跃时，由第一聚焦误差信号执行聚焦控制。
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公开(公告)号：US5344665A
公开(公告)日：1994-09-06
申请号：US2526
申请日：1993-01-11
CPC分类号： A23L17/70
摘要： The present invention relates to a method of production of frozen surimi not containing polyphosphate additives, in which carbonates and/or bicarbonates in combination with an organic acid salt are added to dehydrated minced fish meat to adjust the pH value to less than 7.5. The obtained surimi and surimi based products have an excellent whiteness and good elasticity (ashi).
摘要翻译： 本发明涉及不含多磷酸盐添加剂的冷冻鱼糜的制造方法，其中将碳酸盐和/或碳酸氢盐与有机酸盐组合加入到脱水的切碎的鱼肉中以将pH值调节至小于7.5。 获得的鱼糜和鱼糜产品具有优异的白度和良好的弹性（ashi）。
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公开(公告)号：US5137746A
公开(公告)日：1992-08-11
申请号：US688632
申请日：1991-04-19
IPC分类号： A23L17/00
CPC分类号： A23L17/70
摘要： The present invention relates to a method of producing frozen surimi that does not contain a substantial amount of phosphate additives. According to the disclosed method, carbonates and/or bicarbonates in combination with an organic alkaline salt are added to dehydrated minced fish meat to adjust the pH value of the meat to less than 7.5, and the obtained surimi and surimi based products have an excellent whiteness and good elasticity.
摘要翻译： 本发明涉及不含大量磷酸添加剂的冷冻鱼糜的制造方法。 根据所公开的方法，将碳酸氢盐和/或碳酸氢盐与有机碱性盐组合加入到脱水的切碎的鱼肉中以将肉的pH值调节至小于7.5，并且所得到的鱼糜和鱼糜产品具有优异的白度 弹性好。
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公开(公告)号：US4789497A
公开(公告)日：1988-12-06
申请号：US97360
申请日：1987-09-08
申请人： Ryuzo Ueno , Tatsuo Kanayama , Toshitaka Nakashima , Itami , Kunihiko Tomiyasu , Toshio Matsuda
发明人： Ryuzo Ueno , Tatsuo Kanayama , Toshitaka Nakashima , Itami , Kunihiko Tomiyasu , Toshio Matsuda
摘要： The present invention provides a dehydrating reagent which, in the production of frozen ground fish meat, enables the dehydration of fish meat after washing with water and improves the quality of frozen ground fish meat obtained. Such effects are achieved by the combination of magnesium and/or calcium ions and sodium ions.
摘要翻译： 本发明提供了一种脱水试剂，其在冷冻地面鱼肉的生产中，能够在用水洗涤后使鱼肉脱水，并提高所获得的冷冻地面鱼肉的质量。 通过镁和/或钙离子和钠离子的组合来实现这种效果。
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