PRODUCTION OF FISH HAM

PURPOSE:To provide a method for producing a fish ham, capable of mixing oils or fats in the fish meat in an amount enough to improve its palatability without reducing the binding property of the fish meat. CONSTITUTION:The binding between fish meat and oils and fats is improved by mixing an oil-in-w...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	HAYAKAWA TADAAKI, KAMAO ATSUKO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To provide a method for producing a fish ham, capable of mixing oils or fats in the fish meat in an amount enough to improve its palatability without reducing the binding property of the fish meat. CONSTITUTION:The binding between fish meat and oils and fats is improved by mixing an oil-in-water type emulsion containing egg white and carrageenan in the fish meat. A suitable hardness can be kept without reducing the palatability and the flavor of the fish and, therefore, the fish ham excellent in palatability and free from loosening can be obtained.