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JPS55135570A - Processing of lobster or fish meat - Google Patents

Processing of lobster or fish meat

Info

Publication number
JPS55135570A
JPS55135570A JP4325879A JP4325879A JPS55135570A JP S55135570 A JPS55135570 A JP S55135570A JP 4325879 A JP4325879 A JP 4325879A JP 4325879 A JP4325879 A JP 4325879A JP S55135570 A JPS55135570 A JP S55135570A
Authority
JP
Japan
Prior art keywords
lobster
fish meat
processing
protein
peeled
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
JP4325879A
Other languages
Japanese (ja)
Other versions
JPS6022900B2 (en
Inventor
Takayoshi Kato
Shizuo Obata
Hitoshi Taniguchi
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
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 JP54043258A priority Critical patent/JPS6022900B2/en
Publication of JPS55135570A publication Critical patent/JPS55135570A/en
Publication of JPS6022900B2 publication Critical patent/JPS6022900B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To improve the texture of fried food, and to increase the volume without deteriorating the flavor, by permeating a solution containing protein and an edible salt into a peeled lobster or fish meat.
CONSTITUTION: A solution comprising an edible salt, e.g. common salt, a phosphate, or sodium glutamate, and 3W11wt%, preferably 6W9wt% of protein, e.g. isolated soybean protein, or casein, is permeated into a peeled lobster, or fish meat, e.g. a fillet, opened, or sliced meat, preferably, by massaging or tumbling.
COPYRIGHT: (C)1980,JPO&Japio
JP54043258A 1979-04-09 1979-04-09 How to process shrimp or fish meat Expired JPS6022900B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54043258A JPS6022900B2 (en) 1979-04-09 1979-04-09 How to process shrimp or fish meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54043258A JPS6022900B2 (en) 1979-04-09 1979-04-09 How to process shrimp or fish meat

Publications (2)

Publication Number Publication Date
JPS55135570A true JPS55135570A (en) 1980-10-22
JPS6022900B2 JPS6022900B2 (en) 1985-06-04

Family

ID=12658822

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54043258A Expired JPS6022900B2 (en) 1979-04-09 1979-04-09 How to process shrimp or fish meat

Country Status (1)

Country Link
JP (1) JPS6022900B2 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59179051A (en) * 1983-03-31 1984-10-11 Nippon Suisan Kaisha Ltd Treatment of stripped shrimp
WO2011102379A1 (en) * 2010-02-22 2011-08-25 日清オイリオグループ株式会社 Contraction-inhibiting material for fish or animal meat, and method for producing heated fish or animal meat product
WO2013027610A1 (en) * 2011-08-19 2013-02-28 日清オイリオグループ株式会社 Method for producing heat-treated fish or shellfish or heat-treated meat
JP2013158285A (en) * 2012-02-03 2013-08-19 Maruha Nichiro Seafoods Inc Method for producing heated open prawn improved in texture
CN107712689A (en) * 2017-11-22 2018-02-23 成都市新津活活饭店 A kind of dried fish and preparation method thereof

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0341516Y2 (en) * 1985-10-24 1991-08-30
CN101922755A (en) 2009-06-09 2010-12-22 清华大学 Heating wall

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59179051A (en) * 1983-03-31 1984-10-11 Nippon Suisan Kaisha Ltd Treatment of stripped shrimp
WO2011102379A1 (en) * 2010-02-22 2011-08-25 日清オイリオグループ株式会社 Contraction-inhibiting material for fish or animal meat, and method for producing heated fish or animal meat product
JP5781061B2 (en) * 2010-02-22 2015-09-16 日清オイリオグループ株式会社 Raw material for suppressing shrinkage of seafood or livestock meat, method for producing heat-treated seafood or heat-treated livestock meat
WO2013027610A1 (en) * 2011-08-19 2013-02-28 日清オイリオグループ株式会社 Method for producing heat-treated fish or shellfish or heat-treated meat
JPWO2013027610A1 (en) * 2011-08-19 2015-03-19 日清オイリオグループ株式会社 Method for producing heat-treated seafood or heat-treated livestock meat
JP2013158285A (en) * 2012-02-03 2013-08-19 Maruha Nichiro Seafoods Inc Method for producing heated open prawn improved in texture
CN107712689A (en) * 2017-11-22 2018-02-23 成都市新津活活饭店 A kind of dried fish and preparation method thereof

Also Published As

Publication number Publication date
JPS6022900B2 (en) 1985-06-04

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