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    • 6. 发明授权
    • Method for preparing a shrimp-like fish meat product
    • 虾类鱼肉制品的制备方法
    • US4584204A
    • 1986-04-22
    • US455008
    • 1983-01-03
    • Tatsuo NishimuraRyo SugawaraTakashi IchitaniSusumu Obata
    • Tatsuo NishimuraRyo SugawaraTakashi IchitaniSusumu Obata
    • A23L17/00A23L1/325
    • A23L17/70Y10S426/802
    • A fish meat product similar in taste and texture to shrimp which contains from about 15 to about 45 parts by weight of wavy fish gel fibers, from about 15 to about 50 parts by weight of linear fish gel fibers, and from about 30 to about 55 parts by weight of a fish paste binder is disclosed. The wavy fibers range from about 1.0 to about 4.0 mm in diameter, and the linear fibers range from about 0.3 to about 3.0 mm in thickness on each side. The fish gel from which the fibers are made is prepared from surimi by the use of a process which is very similar to that employed in preparing "Kamaboko," and an intermediate product in this process is a fish paste which is used as the binder. The foregoing components are mixed in the foregoing ratio. The resultant mixture is formed into the shape of peeled shrimp, coated on the surface with an appropriate coloring agent, and heated.
    • 一种与虾相似的鱼肉制品,其含有约15至约45重量份的波状鱼凝胶纤维,约15至约50重量份的线性鱼凝胶纤维和约30至约55 公开了重量份的鱼糊粘合剂。 波长的纤维的直径为约1.0至约4.0mm,线形纤维的厚度在每侧约0.3至约3.0mm。 制造纤维的鱼凝胶通过使用与制备“Kamaboko”非常相似的方法由鱼糜制备,并且该方法中的中间产物是用作粘合剂的鱼糊。 前述组分以上述比例混合。 将所得混合物形成为剥离虾的形状,用合适的着色剂涂覆在表面上,并加热。