Processing of fish

Abstract

Abstract PURPOSE: To obtain a processed fish eatable bone and all without a fishlike smell, by mixing a ground fish meat with a fish whose bone is softened by heat, and by molding the mixture suitably. CONSTITUTION: A red-flesh fish, 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. The resulting fish body eatable bone and all is mixed with 10W50% a ground fish meat and molded suitably. COPYRIGHT: (C)1981,JPO&Japio

Inventors

• 👤 Hisao Nakajima
• 👤 Hisashi Nozaki

Bibliographic Details