JPH0659193B2 - Method for melting and reorganizing heat-denatured fish meat - Google Patents
Method for melting and reorganizing heat-denatured fish meatInfo
- Publication number
- JPH0659193B2 JPH0659193B2 JP60178309A JP17830985A JPH0659193B2 JP H0659193 B2 JPH0659193 B2 JP H0659193B2 JP 60178309 A JP60178309 A JP 60178309A JP 17830985 A JP17830985 A JP 17830985A JP H0659193 B2 JPH0659193 B2 JP H0659193B2
- Authority
- JP
- Japan
- Prior art keywords
- heat
- fish meat
- denatured
- melting
- fish
- 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.)
- Expired - Lifetime
Links
- 241000251468 Actinopterygii Species 0.000 title claims description 51
- 235000013372 meat Nutrition 0.000 title claims description 40
- 238000002844 melting Methods 0.000 title claims description 9
- 230000008018 melting Effects 0.000 title claims description 9
- 238000000034 method Methods 0.000 title claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 230000008521 reorganization Effects 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 150000008163 sugars Chemical class 0.000 claims description 2
- 235000019688 fish Nutrition 0.000 description 47
- 108090000623 proteins and genes Proteins 0.000 description 15
- 102000004169 proteins and genes Human genes 0.000 description 15
- 235000018102 proteins Nutrition 0.000 description 14
- 239000000463 material Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 210000000988 bone and bone Anatomy 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 108010064851 Plant Proteins Proteins 0.000 description 3
- 235000021323 fish oil Nutrition 0.000 description 3
- 239000000155 melt Substances 0.000 description 3
- 235000021118 plant-derived protein Nutrition 0.000 description 3
- 108010070551 Meat Proteins Proteins 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- 241000555825 Clupeidae Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000010128 melt processing Methods 0.000 description 1
- 238000001000 micrograph Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は、熱変性魚肉の溶融および再組織化方法に関す
る。TECHNICAL FIELD The present invention relates to a method for melting and reorganizing heat-denatured fish meat.
（従来の技術） いわし等の大量に低価格な魚が水揚げされるとき、この
魚を冷凍保存することはコスト的に不利であることか
ら、その多くは熱変性魚肉（Fish Meal）にされて利用
されているのが現状である。(Prior art) When a large amount of low-priced fish such as sardines is landed, it is disadvantageous in terms of cost to freeze and store this fish. Therefore, most of them are converted to heat-denatured fish meat (Fish Meal). It is currently used.
この熱変性魚肉の製造工程は第３図に示す通りである。The manufacturing process of this heat-denatured fish meat is as shown in FIG.
すなわち、第３図において1 は生魚であり、これをボイ
リング等により加熱する工程2 を経てから粉砕する工程
3 にかけ、これを圧搾する工程4 によって魚肉と油、水
分にわけ、魚肉は乾燥する工程5 を経由することにより
粉体状の熱変性魚肉6 となし、一方、油、水分はこれを
分離する工程7 を経て魚油8 と水分9 とに分離せしめ、
水分部分は水溶性蛋白分離工程10を経て水11と、主に飼
料として使用される蛋白12とをそれぞれ得るのである。That is, in FIG. 3, 1 is raw fish, which is heated by boiling or the like, and then is crushed
Process 3 and squeeze it to separate it into fish meat, oil and water by step 4, and dry the fish meat through step 5 to form powdered heat-denatured fish meat 6, while separating oil and water from oil After step 7, separate into fish oil 8 and water 9,
The water portion undergoes a water-soluble protein separation step 10 to obtain water 11 and protein 12 mainly used as a feed, respectively.
前述の第３図の製造工程において、熱変性魚肉6 、魚油
8 及び主に飼料として使用される回収蛋白12が後利用で
きるものであり、その内の熱変性魚肉6 は現在、はまち
養殖などの飼料または陸上家畜の飼料などに用いられて
いるにすぎず、その利用価値は低い。現在日本では毎年
およそ 300万ton 以上の熱変性魚肉が生産されているこ
とを考慮するとその利用価値の低さは不利である。In the manufacturing process shown in FIG. 3 above, heat-denatured fish meat 6, fish oil
8 and recovered protein 12 that is mainly used as feed can be used later, and heat-denatured fish meat 6 in it is currently used only for feed such as town culture or feed for land animals. Its utility value is low. Considering that at present, about 3 million tons or more of heat-denatured fish meat is produced in Japan every year, its low utility value is disadvantageous.
ところで、上記の第３図に示す工程で加熱工程を含んで
いるがこの加熱工程のもつ意味は次の如くである。By the way, although the heating step is included in the step shown in FIG. 3, the meaning of this heating step is as follows.
油分、水分を含む魚肉から油分、水分を分離する工程
で蛋白の凝固を生じさせて蛋白分を凝固させて分離する
と容易に油分、水分が分離できる。In the step of separating oil and water from the fish meat containing oil and water, coagulation of the protein is caused to coagulate and separate the protein, so that the oil and water can be easily separated.
魚油あるいは熱変性魚肉（通常は粉状で少量の油分と
水７％位を含む）が生成される時、これらの物質の殺菌
が加熱によって成されることから長期保存性に適してい
る。When fish oil or heat-denatured fish meat (usually powdered and containing a small amount of oil and about 7% of water) is produced, these substances are sterilized by heating and are suitable for long-term storage.
従って、熱変性魚肉製造方法では加熱工程は不可欠であ
る。そしてこの加熱工程によって上記に示すように、
魚肉蛋白は熱変性をうけて凝固した状態となっている。Therefore, the heating step is indispensable in the method for producing heat-denatured fish meat. And as shown above by this heating step,
Fish meat protein is in a coagulated state due to heat denaturation.
（発明が解決しようとする問題点） 熱変性した魚肉は一般に不可逆的であると言われてい
る。つまり熱を加えられた魚肉はこれを構成する蛋白質
が網目状に結合して巨大分子化していて安定であるため
に再びこれらを蛋白質の結合によって形とする、すなわ
ち、再組織化して組織物（すなわちそれ単体でひとつの
形を作ること）とすることができなく、従って、熱変性
魚肉を使って食品となす場合には、他の食品の添加剤的
な役目にしかなりえなかった。(Problems to be Solved by the Invention) Heat-denatured fish meat is generally said to be irreversible. In other words, heat-heated fish meat is stable because the proteins that compose it are networked and macromolecularized, so that they are formed again by protein binding, that is, they are reorganized to form tissue ( That is, it cannot be made into one form by itself), and therefore, when heat-denatured fish meat is used as a food, it could only serve as an additive to other foods.
（問題点を解決するための手段） そこで本発明は熱変性魚肉蛋白である魚肉乾粉（Fish M
eal ）の利用法として魚肉乾粉単体において再組織化
（前記と同様にそれ単体で１つの形となすこと）を行な
う方法を提供することを目的とする。(Means for Solving the Problems) Therefore, the present invention relates to a fish meat dry powder (Fish M) which is a heat-denatured fish meat protein.
It is an object of the present invention to provide a method of reorganizing fish dry powder alone (making it into one form as described above) as a method of using eal).
すなわち、本発明は前記目的を達成するために講じる技
術的手段としての特徴とするところは、水分を７〜85％
含有した熱変性魚肉を 150〜200 ℃で加熱するとともに
30Kg／cm2以上の圧力で加圧し、加熱および加圧を１分
以上５分未満で行って溶融し、再組織化する点にある。That is, the feature of the present invention as a technical means taken to achieve the above-mentioned object is that the water content is 7 to 85%.
Heat the heat-denatured fish meat contained at 150-200 ℃ and
The point is to pressurize at a pressure of 30 kg / cm 2 or more, perform heating and pressurization for 1 minute or more and less than 5 minutes to melt and restructure.
（実施例） 本発明の構成を具体化するに先立って熱変性蛋白質の溶
融についてまず説明する。(Example) Prior to embodying the constitution of the present invention, melting of a heat-denatured protein will be described first.
水と共存する植物蛋白については、加熱することによ
り、植物蛋白を分子レベルまで分解することができ、蛋
白分子同士が自由に単一物質相の中を移動しうる状態す
なわち溶融状態を作ることが知られている。For plant proteins that coexist with water, heating can decompose the plant proteins down to the molecular level, creating a molten state in which protein molecules can freely move within a single substance phase. Are known.
しかし、従来、動物性蛋白については、叙上の意味での
溶融状態は作れないものと言われてきた。その理由の第
１は、動物性蛋白の組成は植物性のそれに比べて複雑で
あるので、加熱したぐらいでは蛋白分子まで分解できな
いからである。However, it has been conventionally said that animal proteins cannot be melted in the above sense. The first reason is that the composition of the animal protein is more complicated than that of the plant protein, and the protein molecules cannot be decomposed even by heating.
そこで、まず本発明者は熱変性蛋白質の溶融実験、すな
わち、インストロン流動試験機を用いて、魚肉乾燥冷凍
すりみ（商品名“プロバイン”７％水分含有のスケソー
ダラすりみである）を使って次の実験をした。Therefore, the present inventor first conducted a melting experiment of heat-denatured protein, that is, using an Instron flow tester, using a fish meat dry frozen surimi (trade name "Provine" which is a pollack surimi containing 7% water). I did the following experiment.
第２図において、17はリザーバ、18はキャピラリ部、19
は加圧ラム、20はヒータであり、材料すなわち、前述の
プロバインをリザーバ17に充填してリザーバ17及びキャ
ピラリ部18をヒータ20により 150℃に保ち、加圧ラム19
による加圧状態で５分間保持すると、材料の熱変性蛋白
質を分子レベルに分解して単一相の物質として溶融体21
およびプロバイン粒子そのものの未溶融固着層22が得ら
れ、該未溶融固着層22は、プロバイン粒子がそのまま境
界を成して存在している。未溶融部22の魚肉は 150℃で
５分間加熱されることによって既に熱変性蛋白となって
いる部分である。In FIG. 2, 17 is a reservoir, 18 is a capillary portion, and 19
Is a pressure ram, and 20 is a heater. The material, that is, the above-mentioned probe is filled in the reservoir 17 to keep the reservoir 17 and the capillary portion 18 at 150 ° C. by the heater 20.
When it is kept under pressure for 5 minutes, the heat-denatured protein of the material is decomposed to the molecular level and melted as a single-phase substance.
Further, the unmelted fixed layer 22 of the provine particles themselves is obtained, and the unmelted fixed layer 22 is such that the proine particles directly form the boundary. The fish meat in the unmelted portion 22 is a portion that has already become heat-denatured protein by being heated at 150 ° C for 5 minutes.
ここにおいて、参考写真(1)は第３図における未溶融部2
2の 100倍顕微鏡写真であって、プロバインの未溶融単
独粒子が見られ、全くの不透明体であることがわかっ
た。Here, reference photograph (1) is the unmelted part 2 in Fig. 3.
In the 100 times micrograph of No. 2, it was found that the unmelted single particles of Probain were observed and it was found to be completely opaque.
そこで、未溶融部22を取出して、更に加圧加熱を同時に
行ったところ参考写真(2)で示す如くプロバインが溶融
して均一相になって、プロバイン粒子は見られず、第２
図で示した溶融部21と同様な着色透明体の均質溶融体が
得られた。Then, when the unmelted portion 22 was taken out and heated under pressure at the same time, as shown in the reference photograph (2), the provine was melted into a uniform phase, and the provine particles were not seen.
A homogenous melt of a colored transparent body similar to that of the melted portion 21 shown in the figure was obtained.
以上の実験から熱変性蛋白質が、加熱加圧されると再溶
融して単一相となることがわかる。From the above experiment, it can be seen that the heat-denatured protein is remelted into a single phase when heated and pressurized.
次に、熱変性魚肉の溶融再組織化の顕微鏡観察について
述べる。Next, microscopic observation of melt reorganization of heat-denatured fish meat will be described.
本実験として用いた試料としては径が50〜100 μｍ長さ
が 100〜1000μｍ程度の紡維形をした熱変性魚肉と、魚
の皮の微細物および魚の骨の微細物の混合物を用いた。
後２者は黒色または、茶褐色をしていて顕微鏡にて容易
に識別することができる。魚の皮および骨部が加圧加熱
によって溶融する可能性は知られている故、熱変性魚肉
の変化のみを追求した。上記混合物の加圧加熱によって
別添参考写真のような変化がみられた。As the sample used in this experiment, heat-denatured fish meat in the form of fiber having a diameter of 50 to 100 μm and a length of 100 to 1000 μm, and a mixture of fine fish skin and fine fish bone were used.
The latter two are black or dark brown and can be easily distinguished by a microscope. Since it is known that the skin and bones of fish can be melted by heating under pressure, only changes in heat-denatured fish meat were sought. A change as shown in the attached reference photograph was observed by heating the mixture under pressure.
なお、参考写真(3)，(4)，(5)，(6)のいずれも40倍とさ
れている。The reference photographs (3), (4), (5), and (6) are all 40 times larger.
まず、参考写真(3)は熱変性魚肉を含む上記混合物の粉
末であり、該写真(3)において、繊維状物が熱変性魚肉
であり、茶褐色粒子が魚皮及び骨部分である。First, the reference photograph (3) is a powder of the above mixture containing heat-denatured fish meat. In the photograph (3), the fibrous substance is heat-denatured fish meat, and the brown particles are fish skin and bone parts.
写真(4)はこの材料を 200℃で加熱し、加圧加工の途中
段階が示されており、繊維状魚肉が境界を残しつつも溶
融流動していることが理解できる。Photo (4) shows that this material was heated at 200 ° C and was in the middle of pressure processing, and it can be understood that the fibrous fish meat melts and flows while leaving a boundary.
写真(5)と(6)は最終段階を示しており、写真(5)は繊維
状魚肉の境界がほとんど目立たなくなり溶融して一相化
していることが、又、写真(6)な完全に一相化した部分
があることがそれぞれ解る。The photographs (5) and (6) show the final stage, and in the photograph (5), the boundary of the fibrous fish meat is almost inconspicuous and melts and becomes one phase. It turns out that there is a single-phased part.
このことから、魚皮あるいは骨の溶融がこれを助けてい
るのではないことは色の具合からわかる。From this, it can be seen from the color condition that the melting of the fish skin or bone does not help this.
以上の知見から本発明では第１図で示す装置を用いて第
１表の条件で実験した実施例を挙げる。From the above findings, in the present invention, an example in which the apparatus shown in FIG.
第１図において、23は熱板プレスであり、その一対のラ
ムヘッド24にはそれぞれヒータ25が内蔵されて温調機26
に連動連結され、該ヘッド24はいずれも矢印で示す如く
油圧ジャッキ等で加圧可能とされている。In FIG. 1, 23 is a hot plate press, and a pair of ram heads 24 each have a built-in heater 25 and a temperature controller 26.
The head 24 is pressurizable by a hydraulic jack or the like as shown by the arrow.
そして、各ヘッド24の対面部にフエロ板よりなるトレー
26を装着し、下部トレー26にはテフロンリング27を介し
て50ｇの熱変性魚肉28を山盛状に仕込んだ。Then, a tray made of a fuse plate is provided on the facing portion of each head 24.
26 was attached, and 50 g of heat-denatured fish meat 28 was piled up on the lower tray 26 via a Teflon ring 27.
但し、熱変性魚肉28は水分を７〜85％含有した均一な分
散状の物質である。However, the heat-denatured fish meat 28 is a uniformly dispersed substance containing 7 to 85% of water.
この実施例では、変数として加熱温度、加圧力、加熱加
圧時間を用い第１表に示すように選定した。In this example, the heating temperature, the pressure, and the heating / pressurizing time were used as variables and selected as shown in Table 1.
その結果温度 150℃加圧力30kg／cm2、時間１分を下限
値として温度 200℃時間５分（圧力についてはフリー）
を上限値とする条件内で熱変性魚肉の溶融、固着（すな
わち再組織化）が可能であった。 As a result, the temperature was 150 ° C, the applied pressure was 30 kg / cm 2 , and the time was 1 minute as the lower limit.
The heat-denatured fish meat was able to be melted and fixed (that is, reorganized) under the condition where the upper limit was set to.
すなわち、本実施例では第１図で示す如く、板状の完全
溶融固着物29が得られたのである。That is, in this embodiment, as shown in FIG. 1, a plate-shaped completely melted and fixed material 29 was obtained.
なお、符号29A は骨粉（未溶融部分）である。Note that reference numeral 29A is bone powder (unmelted portion).
ここで、上限値については、劣化が生じる限界であり、
この限界を越えると炭化が進ものと考えられる。Here, the upper limit is the limit at which deterioration occurs,
It is considered that carbonization progresses if this limit is exceeded.
また、ここで、再組織化とは、加圧と加熱を除去すると
ひとつの形態すなわち、溶融体（熱変性魚肉）がその単
体でひとつの形態を作ることであり、この再組織化につ
いては押出しあるいは圧延に従うことができるのは勿
論、連続した成形物を得ることも可能であり、連続成形
物としては 0.1〜１mmの厚さのフイルム状連続成形物と
することもできる。In addition, here, reorganization means that when pressure and heat are removed, one form, that is, the melt (heat-denatured fish meat) forms one form by itself, and this reorganization is extruded. Alternatively, of course, it is possible to follow rolling, and it is also possible to obtain a continuous molded product, and the continuous molded product may be a film-shaped continuous molded product having a thickness of 0.1 to 1 mm.
また、各種糖類および澱粉類などの添加材を混合してな
く熱変性魚肉の複合材料を用いても、叙上の条件で溶融
加工を行うことができる。Further, even if the additive materials such as various sugars and starches are not mixed and the composite material of heat-denatured fish meat is used, the melt processing can be performed under the above conditions.
（発明の効果） 本発明によれば、今まで、飼料等のように特定されたせ
まい分野にのみしか用途がないとされていた熱変性魚肉
を、 150〜200 ℃で加熱するとともに30Kg／cm2以上で
１分以上５分未満の条件下で溶融及び再組織化すること
により、例えば、従来のカマボコ、チクワ等の練り食品
材に比べて食感にすぐれた食品材をうることが可能とな
りその用途の拡大が図れた点で誠に有意義である。(Effects of the Invention) According to the present invention, heat-denatured fish meat, which has been considered to be used only in specified narrow fields such as feeds, is heated at 150 to 200 ° C and 30 Kg / cm. By melting and reorganizing under conditions of 2 or more and 1 minute or more and less than 5 minutes, for example, it becomes possible to obtain a food material having a texture superior to that of conventional kneaded food materials such as kamaboko and chikuwa. It is extremely meaningful in that it can be used for a wide range of purposes.
特に、我国のように魚業国にとって熱変性魚肉の用途を
拡張したことはその有用性は顕著である。Especially, the utility of heat-denatured fish meat is remarkable for fish-producing countries such as Japan.
第１図は本発明に用いる装置一例の正面図、第２図は熱
変性蛋白の溶融実施例を示す図であり、第３図は熱変性
魚肉の製造フローチヤートである。 23……熱板プレス、24……加圧ヘッド、25……ヒータ、
26……トレー、28……熱変性魚肉。FIG. 1 is a front view of an example of an apparatus used in the present invention, FIG. 2 is a view showing a melting example of heat-denatured protein, and FIG. 3 is a production flow chart of heat-denatured fish meat. 23 …… hot plate press, 24 …… pressure head, 25 …… heater,
26 …… Tray, 28 …… Heat-denatured fish meat.
Claims (2)
〜200 ℃で加熱するとともに30kg／cm2以上の圧力で加
圧し、加熱および加圧を１分以上５分未満で行って溶融
し、再組織化することを特徴とする熱変性魚肉の溶融お
よび再組織化方法。1. Heat-denatured fish meat containing 7 to 85% water
Melting of heat-denatured fish meat characterized by heating at ~ 200 ° C. and pressurizing at a pressure of 30 kg / cm 2 or more, heating and pressurizing for 1 minute or more and less than 5 minutes, and reorganization. Reorganization method.
なる熱変性魚肉を用いることを特徴とする特許請求の範
囲第１項記載の熱変性魚肉の溶融および再組織化方法。2. The method for melting and reorganizing heat-denatured fish meat according to claim 1, wherein heat-denatured fish meat prepared by mixing additives such as sugars and starches is used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60178309A JPH0659193B2 (en) | 1985-08-13 | 1985-08-13 | Method for melting and reorganizing heat-denatured fish meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60178309A JPH0659193B2 (en) | 1985-08-13 | 1985-08-13 | Method for melting and reorganizing heat-denatured fish meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6240267A JPS6240267A (en) | 1987-02-21 |
| JPH0659193B2 true JPH0659193B2 (en) | 1994-08-10 |
Family
ID=16046221
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60178309A Expired - Lifetime JPH0659193B2 (en) | 1985-08-13 | 1985-08-13 | Method for melting and reorganizing heat-denatured fish meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0659193B2 (en) |
-
1985
- 1985-08-13 JP JP60178309A patent/JPH0659193B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6240267A (en) | 1987-02-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2010200627A (en) | Pseudo meat food and method for producing the same | |
| DE69707697T2 (en) | METHOD AND DEVICE FOR PRODUCING ESSENTIAL FOOD ADDITIVES AND MATERIALS OBTAINED FROM MUSCLE FIBER PROTEINS | |
| DE2431290A1 (en) | PROCESS AND EQUIPMENT FOR CREATING A VULCANIZED PROTEIN-CONTAINING FOAM | |
| DE3021769C2 (en) | Process for the manufacture of a meat product composed of fat and lean meat | |
| DE1692485B2 (en) | METHOD OF MANUFACTURING AND PACKAGING OF MEAT FEED FOR PETS | |
| DE2901118A1 (en) | METHOD FOR PRODUCING A PREPARED AND PACKED FOOD PRODUCT AND THE FOOD PRODUCT PRODUCED BY THE METHOD | |
| JP2000500003A (en) | Formulated emulsion products | |
| DE1254446B (en) | Process for making a potato product | |
| DE2353126A1 (en) | METHOD FOR MANUFACTURING A POROUS EXPANDED FOOD WITH A MEAT FLAVOR | |
| SU301014A1 (en) | METHOD OF PREPARATION OF PRODUCTS, SIMULATING L1YASOPRODUCTS | |
| JPH0659193B2 (en) | Method for melting and reorganizing heat-denatured fish meat | |
| DE1940561B2 (en) | Process for the production of food | |
| Dekkers et al. | Novel processing concepts for making fibrous food products | |
| JP2002536983A (en) | Method for producing a nutritional composition | |
| DE1926521C3 (en) | Process for making a minced meat-like food from wheat gluten mass | |
| DE2211944C3 (en) | Structured Muscle-Like Protein Food and Process for Making It Ralston Purina Co., St. Louis, Mo. (V.St.A.) | |
| DE69420509T2 (en) | Soy protein and manufacturing process | |
| EP0139844B1 (en) | Process for working-up animal blood and its fractions | |
| JPS6231898B2 (en) | ||
| DE2141485A1 (en) | Vegetable protein meat products and the process for their manufacture | |
| JPH0622476B2 (en) | Method of melting and reorganizing fish ground meat | |
| CN108774058B (en) | Artificial bone, biological ceramic and preparation method of biological ceramic | |
| RS53334B (en) | CONCENTRATED PROTEIN PRODUCTS AND PROCEDURES FOR THEIR PRODUCTION | |
| EP0023161B1 (en) | Process for the modification of the physical and biochemical characteristics of animal blood after slaughtering, device for the application of the process, industrial products obtained and derived applications | |
| JP2885248B2 (en) | Method for producing edible film |