Kabushikikaisha Kibun

Kibun Company Limited

Noboru Katoh

Hisashi Nozaki

Sachio Wakayama

Shuzo Sakuma

Shiego Sato

Kazumiya Komatsu

A process for producing a fish-paste product comprising continuously charging a starting material based on a minced fish flesh (surimi) into a stirring/mixing machine to shear the starting material, forming the minced flesh extruded from the stirring/mixing machine into a specific shape, and then heating the formed minced flesh. A fish-paste product having excellent gel strength can be produced by this process.

Process for producing fish-paste products

The present invention relates to a method of separating meat from fish while immersed in water or an aqueous solution of alkaline salts, saccharide and/or amino acids. Hitherto the fish meat has been separated from fish in air, so that the freshness of meat has rapidly deteriorated, but the present invention can prevent such a drawback. When the boiled fish paste is produced by use of fish meat which has been prevented from the deterioration of freshness, it is possible to obtain a boiled fish paste of a higher gel strength, in other words, one of a higher quality having good mouth feel.

Method of producing minced fish meat

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Kawagoe, Japan

Noboru Katoh