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

Gespeichert in:

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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page
container_issue
container_start_page
container_title
container_volume
creator	HAYAKAWA TADAAKI KAMAO ATSUKO
description	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.
format	Patent
fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JPH06113727A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JPH06113727A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JPH06113727A3</originalsourceid><addsrcrecordid>eNrjZBALCPJ3CXUO8fT3U_B3U3DzDPZQ8HD05WFgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8V4BHgZmhobG5kbmjsbEqAEArbcfMQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>PRODUCTION OF FISH HAM</title><source>esp@cenet</source><creator>HAYAKAWA TADAAKI ; KAMAO ATSUKO</creator><creatorcontrib>HAYAKAWA TADAAKI ; KAMAO ATSUKO</creatorcontrib><description>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.</description><edition>5</edition><language>eng</language><subject>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</subject><creationdate>1994</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19940426&DB=EPODOC&CC=JP&NR=H06113727A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19940426&DB=EPODOC&CC=JP&NR=H06113727A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HAYAKAWA TADAAKI</creatorcontrib><creatorcontrib>KAMAO ATSUKO</creatorcontrib><title>PRODUCTION OF FISH HAM</title><description>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.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1994</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBALCPJ3CXUO8fT3U_B3U3DzDPZQ8HD05WFgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8V4BHgZmhobG5kbmjsbEqAEArbcfMQ</recordid><startdate>19940426</startdate><enddate>19940426</enddate><creator>HAYAKAWA TADAAKI</creator><creator>KAMAO ATSUKO</creator><scope>EVB</scope></search><sort><creationdate>19940426</creationdate><title>PRODUCTION OF FISH HAM</title><author>HAYAKAWA TADAAKI ; KAMAO ATSUKO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH06113727A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1994</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>HAYAKAWA TADAAKI</creatorcontrib><creatorcontrib>KAMAO ATSUKO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HAYAKAWA TADAAKI</au><au>KAMAO ATSUKO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PRODUCTION OF FISH HAM</title><date>1994-04-26</date><risdate>1994</risdate><abstract>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.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record>
fulltext	fulltext_linktorsrc
identifier
ispartof
issn
language	eng
recordid	cdi_epo_espacenet_JPH06113727A
source	esp@cenet
subjects	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
title	PRODUCTION OF FISH HAM
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-24T14%3A20%3A48IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=HAYAKAWA%20TADAAKI&rft.date=1994-04-26&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJPH06113727A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true