The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Mar. 16, 1982
Filed:
Mar. 31, 1980
Ryuzo Ueno, Nishinomiya, JP;
Tatsuo Kanayama, Itami, JP;
Toshio Matsuda, Itami, JP;
Kunihiko Tomiyasu, Nishinomiya, JP;
Shigeo Inamine, Kobe, JP;
Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo, Osaka, JP;
Abstract
An improved method for producing refrigerated flesh of fish, which comprises mixing ground fish flesh with (1) a powdery or granular solid colloid composed of 70 to 99% by weight of a crystallized and stabilized solid sugar alcohol such as sorbitol and 30 to 1% by weight of fine particles of an oil or fat such as colza oil dispersed in the sugar alcohol and (2) a powdery or granular polyphosphate, and refrigerating the mixture. The amounts of additives (1) and (2) are 1 to 10%, and 0.1 to 0.5%, respectively, based on the weight of the ground flesh. Pastes (such as 'kamaboko') of seafood prepared from the refrigerated fish have better whiteness and elasticity than conventional products.