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JPS55104877A - Method of making "suwari kamaboko" (hard type of boiled fish paste) with improved quality - Google Patents

Method of making "suwari kamaboko" (hard type of boiled fish paste) with improved quality

Info

Publication number
JPS55104877A
JPS55104877A JP1313779A JP1313779A JPS55104877A JP S55104877 A JPS55104877 A JP S55104877A JP 1313779 A JP1313779 A JP 1313779A JP 1313779 A JP1313779 A JP 1313779A JP S55104877 A JPS55104877 A JP S55104877A
Authority
JP
Japan
Prior art keywords
suwari
kamaboko
making
improved quality
fish paste
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP1313779A
Other languages
Japanese (ja)
Other versions
JPS6022901B2 (en
Inventor
Toyohiko Nakanishi
Shizuo Obata
Takafumi Yanai
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Original Assignee
Fuji Oil Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Priority to JP54013137A priority Critical patent/JPS6022901B2/en
Publication of JPS55104877A publication Critical patent/JPS55104877A/en
Publication of JPS6022901B2 publication Critical patent/JPS6022901B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Fish Paste Products (AREA)

Abstract

PURPOSE: After the protein of fish meat is salted out, soybean protein or casein is added thereto to make said "suwari kamaboko" with elimination of hard and rubber- like texture commonly characterized by conventional "suwari kamaboko", in which the fish meat is hardened by gelation, and improved smooth feeling when passes through throat.
CONSTITUTION: When "suwari kamaboko" is made from fish meat by usual methods, soybean protein or casein, preferably in powdery form, is added to the fish meat that has been salted out, by 1W5, preferably about 3wt%.
COPYRIGHT: (C)1980,JPO&Japio
JP54013137A 1979-02-06 1979-02-06 Improved quality of sitting kamaboko manufacturing method Expired JPS6022901B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54013137A JPS6022901B2 (en) 1979-02-06 1979-02-06 Improved quality of sitting kamaboko manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54013137A JPS6022901B2 (en) 1979-02-06 1979-02-06 Improved quality of sitting kamaboko manufacturing method

Publications (2)

Publication Number Publication Date
JPS55104877A true JPS55104877A (en) 1980-08-11
JPS6022901B2 JPS6022901B2 (en) 1985-06-04

Family

ID=11824765

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54013137A Expired JPS6022901B2 (en) 1979-02-06 1979-02-06 Improved quality of sitting kamaboko manufacturing method

Country Status (1)

Country Link
JP (1) JPS6022901B2 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6054661A (en) * 1983-09-02 1985-03-29 Nisshin Oil Mills Ltd:The Making of fish chips
JPS60251862A (en) * 1984-05-26 1985-12-12 Dowa:Kk Production of fish paste product of aquatic animal by electricity conduction
WO2007069778A1 (en) * 2005-12-15 2007-06-21 Ajinomoto Co., Inc. Method for production of ground fish meat product and agent for improving ground fish meat product

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0523911U (en) * 1991-09-11 1993-03-30 巌 内田 Tatchachirange of shoes, sandals and boots

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5388355A (en) * 1977-01-14 1978-08-03 Kibun Kk Production of high protein kneaded marine article and kneaded fish meat article
JPS53118546A (en) * 1977-03-22 1978-10-17 Takeda Chemical Industries Ltd Production of composition for kneaded article and abraded fish meat composition

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5388355A (en) * 1977-01-14 1978-08-03 Kibun Kk Production of high protein kneaded marine article and kneaded fish meat article
JPS53118546A (en) * 1977-03-22 1978-10-17 Takeda Chemical Industries Ltd Production of composition for kneaded article and abraded fish meat composition

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6054661A (en) * 1983-09-02 1985-03-29 Nisshin Oil Mills Ltd:The Making of fish chips
JPS60251862A (en) * 1984-05-26 1985-12-12 Dowa:Kk Production of fish paste product of aquatic animal by electricity conduction
WO2007069778A1 (en) * 2005-12-15 2007-06-21 Ajinomoto Co., Inc. Method for production of ground fish meat product and agent for improving ground fish meat product

Also Published As

Publication number Publication date
JPS6022901B2 (en) 1985-06-04

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