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1.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：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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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.发明授权
公开(公告)号：US4356203A
公开(公告)日：1982-10-26
申请号：US312817
申请日：1981-10-19
申请人： Ryuzo Ueno , Toshio Matsuda , Tatsuo Kanayama , Kunihiko Tomiyasu , Yatsuka Fujita , Kiyoshi Nagata
发明人： Ryuzo Ueno , Toshio Matsuda , Tatsuo Kanayama , Kunihiko Tomiyasu , Yatsuka Fujita , Kiyoshi Nagata
摘要： A process for producing meat cured products having antibotulinal activity, which comprises separately adding to meat ascorbic acid or its salt and/or erythorbic acid or its salt in the form of a powder or aqueous solution and (B) a nitrite salt in the form of a powder or aqueous solution.
摘要翻译： 一种生产具有抗菌素活性的肉类固化产品的方法，该方法包括以粉末或水溶液形式单独加入抗坏血酸或其盐和/或异抗坏血酸或其盐的形式的（B）亚硝酸盐 粉末或水溶液。
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5.发明授权
公开(公告)号：US4320153A
公开(公告)日：1982-03-16
申请号：US136165
申请日：1980-03-31
CPC分类号： A23B4/08
摘要： An improved method for producing refrigerated flesh of fish, which comprises mixing ground fish flesh with (1) a powdery or granular solid colloid composed of 70 to 99% by weight of a crystallized and stabilized solid sugar alcohol such as sorbitol and 30 to 1% by weight of fine particles of an oil or fat such as colza oil dispersed in the sugar alcohol and (2) a powdery or granular polyphosphate, and refrigerating the mixture. The amounts of additives (1) and (2) are 1 to 10%, and 0.1 to 0.5%, respectively, based on the weight of the ground flesh. Pastes (such as "kamaboko") of seafood prepared from the refrigerated fish have better whiteness and elasticity than conventional products.
摘要翻译： 一种用于生产冷冻鱼肉的改进方法，其包括将研磨的鱼肉与（1）由70-99重量％的结晶稳定的固体糖醇如山梨糖醇和30至1重量％的粉末状或粒状固体胶体混合， 重量的分散在糖醇中的油或脂肪如油菜籽油的细颗粒，和（2）粉状或粒状多磷酸盐，并冷却该混合物。 添加剂（1）和（2）的用量分别为1〜10％，0.1〜0.5％。 由冷藏鱼类制成的海鲜酱油（如“kamaboko”）比常规产品具有更好的白度和弹性。
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公开(公告)号：US4299852A
公开(公告)日：1981-11-10
申请号：US150663
申请日：1980-05-16
申请人： Ryuzo Ueno , Toshio Matsuda , Tatsuo Kanayama , Kunihiko Tomiyasu , Yatsuka Fujita , Shigeo Inamine
发明人： Ryuzo Ueno , Toshio Matsuda , Tatsuo Kanayama , Kunihiko Tomiyasu , Yatsuka Fujita , Shigeo Inamine
摘要： A process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, and the minimum amount necessary, for the product's color development, of a nitrous acid compound; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 - fatty acid and sodium hexametaphosphate; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, sodium hexametaphosphate and the minimum necessary amount, for the product's color development, of a nitrous acid compound.
摘要翻译： 一种用于制备耐肉类肉制品的方法，其包括向起始的山梨酸或山梨酸钾加入C10-或C12-脂肪酸的甘油单酯，并且为产品的显色提供必需的最小量 亚硝酸化合物; 或用于制备耐肉瘤肉制品的方法，其包括向起始的山梨酸或山梨酸钾添加C10-或C12-脂肪酸的甘油单酯和六偏磷酸钠; 或用于制备耐肉类肉制品的方法，其包括向起始的山梨酸或山梨酸钾，将C10-或C12-脂肪酸的甘油单酯，六偏磷酸钠加入至少必需量，用于产品的显色 的亚硝酸化合物。
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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：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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