MX347259B - Trozos de pescado fabricados. - Google Patents

Trozos de pescado fabricados.

Info

Publication number
MX347259B
MX347259B MX2013004687A MX2013004687A MX347259B MX 347259 B MX347259 B MX 347259B MX 2013004687 A MX2013004687 A MX 2013004687A MX 2013004687 A MX2013004687 A MX 2013004687A MX 347259 B MX347259 B MX 347259B
Authority
MX
Mexico
Prior art keywords
chunks
functional proteins
fish
fabricated fish
fish chunks
Prior art date
Application number
MX2013004687A
Other languages
English (en)
Other versions
MX2013004687A (es
Inventor
John Saylock Michael
Johnson Bradley
Lecouteux Claude
Roussel Laurence
Shi Zulin
Original Assignee
Nestec Sa
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nestec Sa filed Critical Nestec Sa
Publication of MX2013004687A publication Critical patent/MX2013004687A/es
Publication of MX347259B publication Critical patent/MX347259B/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A23K10/22—Animal feeding-stuffs from material of animal origin from fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Fodder In General (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fish Paste Products (AREA)
  • Peptides Or Proteins (AREA)

Abstract

La presente invención se refiere a pedazos de pescado fabricados que tienen la apariencia y textura de pescado real, que comprenden de 75 a aproximadamente 95% de una o más proteínas funcionales y de alrededor de 5 a aproximadamente 25% de otros ingredientes comestibles, en donde las proteínas funcionales comprenden alrededor de 40 a aproximadamente 95% de surimi y de aproximadamente 0 a alrededor de 55% de una o más proteínas funcionales no de surimi. Los trozos de pescado fabricados tienen una apariencia laminar lisa suave y textura escamosa similar a la del pescado real.
MX2013004687A 2010-10-27 2011-10-21 Trozos de pescado fabricados. MX347259B (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US45581910P 2010-10-27 2010-10-27
US201161571314P 2011-06-24 2011-06-24
PCT/US2011/001797 WO2012057826A1 (en) 2010-10-27 2011-10-21 Fabricated fish chunks

Publications (2)

Publication Number Publication Date
MX2013004687A MX2013004687A (es) 2013-05-20
MX347259B true MX347259B (es) 2017-04-20

Family

ID=45994278

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2013004687A MX347259B (es) 2010-10-27 2011-10-21 Trozos de pescado fabricados.

Country Status (13)

Country Link
US (1) US20130295236A1 (es)
EP (1) EP2632280B1 (es)
JP (1) JP5944397B2 (es)
CN (1) CN103298360B (es)
AU (1) AU2011320996B2 (es)
BR (1) BR112013010134A8 (es)
CA (1) CA2815947A1 (es)
ES (1) ES2785101T3 (es)
MX (1) MX347259B (es)
PL (1) PL226377B1 (es)
RU (1) RU2584418C2 (es)
WO (1) WO2012057826A1 (es)
ZA (1) ZA201303807B (es)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2428764B1 (es) * 2012-05-08 2014-09-09 Salvador ROS VALLS Producto alimenticio con alto contenido de pescado y método para su elaboración
CN104883898A (zh) 2012-12-04 2015-09-02 雀巢产品技术援助有限公司 假肉糕食品组合物
WO2015114543A2 (en) * 2014-01-29 2015-08-06 Nestec Sa Meat pet food products lacking wheat gluten
PT3178331T (pt) 2014-08-06 2019-02-01 Angulas Aguinaga S A U Produto alimentar de surimi e método para a produção do mesmo
CN107822005A (zh) * 2017-12-05 2018-03-23 刘宏辉 一种耐冻型鱼糜制品
CN107981252A (zh) * 2017-12-05 2018-05-04 刘宏辉 一种新型鱼糜制品
KR102078244B1 (ko) * 2018-10-15 2020-02-17 서창휘 흑돼지 마늘 수제 어묵 및 그 제조방법
KR102607343B1 (ko) * 2022-05-18 2023-11-29 최정치 균일한 품질의 어묵 제조 방법, 장치 및 컴퓨터-판독 가능 기록 매체
WO2024003643A1 (en) 2022-07-01 2024-01-04 Societe Des Produits Nestle Sa Methods of enhancing palatability and/or reducing sugar in wet pet foods
WO2024003645A1 (en) 2022-07-01 2024-01-04 Societe Des Produits Nestle Sa Wet pet foods having at least one of enhanced palatability or reduced sugar provided by at least one of spinach or tomato

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JPS59205963A (ja) * 1983-05-09 1984-11-21 Japan Organo Co Ltd 冷凍魚肉すりみの製造法
JPS59220170A (ja) * 1983-05-30 1984-12-11 Nissin Food Prod Co Ltd 即席乾燥魚肉練製品の製造方法
US4579741A (en) * 1984-07-23 1986-04-01 General Mills, Inc. Fabricated seafood
DE3684492D1 (de) * 1985-01-30 1992-04-30 Nippon Suisan Kaisha Ltd Verfahren zum bearbeiten und behandeln von rohen materialien aus meeresprodukten.
JPH0775529B2 (ja) * 1986-02-17 1995-08-16 株式会社あじかん 魚介肉すり身の組織化物の製造法
JPS6359853A (ja) * 1986-08-29 1988-03-15 Tech Res Assoc Extru Cook Food Ind イカ肉様食品の製造方法とその装置
JPH06104048B2 (ja) * 1987-02-27 1994-12-21 旭化成工業株式会社 水産練り製品
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JP5534681B2 (ja) * 2009-02-04 2014-07-02 三栄源エフ・エフ・アイ株式会社 結晶性カロテノイド色素の変色抑制方法
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CN102413720B (zh) * 2009-04-27 2015-09-02 雀巢产品技术援助有限公司 碎鱼片类似物和制备该类似物的方法

Also Published As

Publication number Publication date
AU2011320996B2 (en) 2016-02-25
JP2013541961A (ja) 2013-11-21
EP2632280A1 (en) 2013-09-04
BR112013010134A8 (pt) 2018-02-06
WO2012057826A1 (en) 2012-05-03
CA2815947A1 (en) 2012-05-03
EP2632280B1 (en) 2020-04-01
JP5944397B2 (ja) 2016-07-05
MX2013004687A (es) 2013-05-20
RU2013124028A (ru) 2014-12-10
AU2011320996A1 (en) 2013-05-23
ES2785101T3 (es) 2020-10-05
CN103298360A (zh) 2013-09-11
PL404238A1 (pl) 2014-03-03
BR112013010134A2 (pt) 2016-07-05
PL226377B1 (pl) 2017-07-31
RU2584418C2 (ru) 2016-05-20
CN103298360B (zh) 2015-09-09
US20130295236A1 (en) 2013-11-07
EP2632280A4 (en) 2015-03-25
ZA201303807B (en) 2014-11-26

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