JPS57115163A - Method and agent for improving quality of fish-paste product - Google Patents
Method and agent for improving quality of fish-paste productInfo
- Publication number
- JPS57115163A JPS57115163A JP56000570A JP57081A JPS57115163A JP S57115163 A JPS57115163 A JP S57115163A JP 56000570 A JP56000570 A JP 56000570A JP 57081 A JP57081 A JP 57081A JP S57115163 A JPS57115163 A JP S57115163A
- Authority
- JP
- Japan
- Prior art keywords
- ascorbic acid
- fish
- cacl
- paste product
- improve
- 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.)
- Granted
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Fish Paste Products (AREA)
Abstract
PURPOSE: To improve the stiffness, springiness and preservability of a fish-paste product, to eliminate its troubles such as discoloration, generation of bitter taste, etc., and to improve the quality, by adding proper amounts of coating ascorbic acid and CaCl2 to ground fish meat during the preparation of the fish-paste product.
CONSTITUTION: (A) Coating ascorbic acid containing 0.8W10pts. of coating agent per 1pt. of ascorbic acid (or its Na salt) and obtained by kneading ascorbic acid together with a vegetable or animal oil, hardened oil, stearic acid, etc. and granulating the mixture and (B) CaCl2 are added simultaneously or separately to ground fish paste in the course of the preparation of a fish-paste product. The amounts of (A) and (B) are 0.01W0.4wt% and 0.02W0.5wt% of the ground fish meat, respectively. The additives improve the preservability and stiffness of the product. The ascorbic acid is effective to prevent the generation of bitter taste and to make unnecessary the strict control of the kneading time which is required by the presence of CaCl2, and CaCl2 has the effects of e.g. preventing the yellowing of ascorbic acid during storage.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56000570A JPS57115163A (en) | 1981-01-05 | 1981-01-05 | Method and agent for improving quality of fish-paste product |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56000570A JPS57115163A (en) | 1981-01-05 | 1981-01-05 | Method and agent for improving quality of fish-paste product |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS57115163A true JPS57115163A (en) | 1982-07-17 |
JPH0112467B2 JPH0112467B2 (en) | 1989-03-01 |
Family
ID=11477363
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP56000570A Granted JPS57115163A (en) | 1981-01-05 | 1981-01-05 | Method and agent for improving quality of fish-paste product |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS57115163A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5928441A (en) * | 1982-08-09 | 1984-02-15 | Ueno Seiyaku Oyo Kenkyusho:Kk | Coated thiamine preparation for pisciculture and its preparation |
-
1981
- 1981-01-05 JP JP56000570A patent/JPS57115163A/en active Granted
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5928441A (en) * | 1982-08-09 | 1984-02-15 | Ueno Seiyaku Oyo Kenkyusho:Kk | Coated thiamine preparation for pisciculture and its preparation |
JPS6143978B2 (en) * | 1982-08-09 | 1986-09-30 | Ueno Seiyaku Oyo Kenkyujo Kk |
Also Published As
Publication number | Publication date |
---|---|
JPH0112467B2 (en) | 1989-03-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ES8405249A1 (en) | Non-staling gum composition. | |
JPS5511556A (en) | Bactericidal agent for agriculture and horticulture | |
JPS5645159A (en) | Preparation of foamable chewing gum | |
DE2963736D1 (en) | 3,4,5-trihydroxypiperidine derivatives, process for their preparation and medicaments and animal feedstuffs containing them | |
JPS57115163A (en) | Method and agent for improving quality of fish-paste product | |
JPS5489036A (en) | Remedy and preventive for hypersensitivity to light | |
PT77672A (en) | Process for the preparation of detergent compositions containing small quantities of magnesium ions | |
JPS57176903A (en) | Improved sterilizing composition | |
DE3277731D1 (en) | Solid, strong alcaline compounds that contain active chlorine | |
JPS56121436A (en) | Formula stock feed | |
JPS5783262A (en) | Fish paste product, its preparation, and agent for improving quality of fish paste product | |
JPS56131342A (en) | Preparation of readily meltable process cheese | |
JPS5759629A (en) | Solubilizing method for nonaqueous substance | |
RU1777757C (en) | Method for production of rodenticide | |
JPS5344636A (en) | Remedy and prevention for milk fever | |
JPS55153552A (en) | Method for improving preservability and taste of fish-paste product | |
JPS57118769A (en) | Preparation of ground fish meat | |
JPS5515728A (en) | Food antiseptic | |
JPS57105163A (en) | Quality improver for broiled marine paste product and improvement of quality of broiled marine paste product | |
JPS5678577A (en) | Prevention of change of color of aquatic paste food product | |
JPS5747438A (en) | Method for preventing lowering of freshness of crab, krill, squilla, and hermit crab | |
JPS57198072A (en) | Fish or meat paste product, its production and quality modifier therefor | |
JPS572659A (en) | Preparation of emulsified food of oil-in-water type | |
JPS5414915A (en) | Sorbic acid double salt composition having improved quality | |
PL235734A1 (en) |