FROZEN AND COATED MARINE FOOD AND PRODUCTION

PURPOSE:To obtain a readily cookable product advantageously handleable in reservation and distribution, by coating a frozen marine food with protein flour and coating the resultant food with margarine or butter containing a high-melting fat or oil. CONSTITUTION:A frozen marine food is uniformly prec...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	MIHASHI TAMAMI, HONDA YOSHIHIKO
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 obtain a readily cookable product advantageously handleable in reservation and distribution, by coating a frozen marine food with protein flour and coating the resultant food with margarine or butter containing a high-melting fat or oil. CONSTITUTION:A frozen marine food is uniformly precoated with egg white flour, soybean protein flour, etc., and then dipped in a solution of margarine or butter, etc., or uniformly showered with the melt thereof. The coating material is obtained by blending ordinary margarine with 10-30wt% hardened fish oil or 0.1-2.0wt% extremely hardened rapeseed oil as a high-melting fat or oil. 5-20wt% pullulan, guar gum, etc., is added as a stabilizer in the form of aqueous solution in 1-10wt% concentration based on the margarine. When the food is hardened to nearly portable hardness after coating, the food is contained in a refrigerator and refrozen.