Processing of small-sized fish

Abstract

Abstract PURPOSE: To obtain a processed small-sized fish eatable bone and all without a fish or fishlike smell, by softening the fish bone with heat, by filling the space between the plural fish bodies arranged in the original shape or enclosing the bodies with a ground fish meat, and by freezing and molding the fish bodies and fish meat. CONSTITUTION: A small-sized fish body, e.g., a sardine, horse mackerel or mackerel, is directly, or after removing the head and entrails, washed with water, if necessary immersed in (A) a saccharide and/or an amino acid solution or (B) a mixture of a citric acid buffer solution with a common salt solution, or in (A) and then (B), drained, and heated at 105W125°C for 20W80min to soften the bone. A plurality of the fish bodies as in the original shape are arranged in a container. A ground fish meat or its mixture with a vegetable protein or starch (G) is then filled into the space between the bidies, or the bidies are enclosed with G. The bodies and G are frozen into a block. COPYRIGHT: (C)1981,JPO&Japio

Inventors

• 👤 Hisao Nakajima
• 👤 Hisashi Nozaki

Bibliographic Details