Nippon Suisan Kabushiki Kaisha

Takafumi Yamauchi

Ritsuo Shigeoka

Youichi Kammuri

Eizo Nagahisa

Hiroshi Haga

Toshikatsu Takahashi

A fibrous food product is produced by the steps of: adding salt to fish and/or animal meat; kneading the resulting mixture to prepare a paste; and extruding the paste into an aqueous solution of a protein modifier through a nozzle having fine orifices to produce filaments. By varying the conditions of this process, the food filaments of various textures or mouth feeling can be produced. Further, the filaments can be aggregated in a variety of ways to further increase the variety of textures or mouth feeling and to produce various muscle-like fibrous food products.

Process for producing fibrous food products

A process for handling and processing fish meat contaminated with sporozoa which comprises adding one or more substances which inhibit thiol protease to the fish meat.

Process for handling and processing fish meat

Sporozoa-contaminated fish meat can be processed to coagulated fish meat paste ('neriseihin') by admixing about 4 to 40 parts of egg white with 100 parts of the fish meat.

Growing community of inventors

Hachioji, Japan

Takafumi Yamauchi