US3881032A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of preparing frozen minced fish meat having a stratified structure
Assignee: Teijin Ltd
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Filing: 1973-04-02
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Granted: 1975-04-29
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Expires: 1993-04-02
Abstract
Abstract A method of preparing a frozen minced fish meat having a stratified structure, said method comprising submitting a minced fish meat containing on a dry weight basis 5 - 10-fold amount of water and on a dry weight basis 0.1 - 0.2-fold amount of sodium chloride, to a first freezing step consisting of passing the minced fish meat through the zone of maximum ice crystal formation at a slow freezing speed such that at least 3 hours are required therefor and thereafter submitting the minced fish meat to a second freezing step at a temperature ranging between -25* and -35*C. to complete the freeze.
Inventors
- 👤 Kazuo Matsumoto
- 👤 Yoku Fukusaka
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 05:01
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/06; A23B4/08
Claims Analysis
Total Claims: 5
Claim 1
Independent Claim
109 words
A METHOD OF PREPARING A FROZEN MINCED FISH MEAT HAVING A STRATIFIED STRUCTURE, SAID METHOD COMPRISING SUBMITTING A MINCED FISH MEAT CONTANING ON A DRY WEIGHT BASIS 0.1 - 0.2-FOLD AMOUNT OF WATER AND ON A DRY WEIGHT BASIS 0.1 - 0.2-FOLD AMOUNT OF SODIUM CHLORIDE, TO A FIRST FREEZING STEP CONSISTING OF PASSING THE MINCED FISH MEAT THROUGH THE ZONE OF MAXIMUM ICE CRYSTALS FORMATION AT A SLOW FREEZING SPEED SUCH THAT AT LEAST 3 HOURS ARE REQUIRED THEREFOR AND THEREAFTER SUBMITTING THE MINCED FISH MEAT TO A SECOND FREEZING STEP AT A TEMPERATURE OF THE MINCED FISH MEAT RANGING BETWEEN -25* AND -35*C. TO COMPLETE THE FREEZE.
Claim 2
Independent Claim
109 words
A METHOD OF PREPARING A FROZEN MINCED FISH MEAT HAVING A STRATIFIED STRUCTURE, SAID METHOD COMPRISING SUBMITTING A MINCED FISH MEAT CONTANING ON A DRY WEIGHT BASIS 0.1 - 0.2-FOLD AMOUNT OF WATER AND ON A DRY WEIGHT BASIS 0.1 - 0.2-FOLD AMOUNT OF SODIUM CHLORIDE, TO A FIRST FREEZING STEP CONSISTING OF PASSING THE MINCED FISH MEAT THROUGH THE ZONE OF MAXIMUM ICE CRYSTALS FORMATION AT A SLOW FREEZING SPEED SUCH THAT AT LEAST 3 HOURS ARE REQUIRED THEREFOR AND THEREAFTER SUBMITTING THE MINCED FISH MEAT TO A SECOND FREEZING STEP AT A TEMPERATURE OF THE MINCED FISH MEAT RANGING BETWEEN -25* AND -35*C. TO COMPLETE THE FREEZE.
Claim 3
Independent Claim
121 words
A method of preparing a frozen minced fish meat having a superposed structure consisting of a plurality of porous fish meat layers wherein the several layers are disposed with an avErage gap of 200 - 250 microns between the layers and are weakly joined together by way of fish fibers, said method comprising freezing the minced fish meat for 3 to 10 hours to a temperature zone ranging from -1* to -5* C., said minced fish meat containing on a dry weight basis 5 - 10-fold amount of water and on a dry weight basis 0.1 - 0.2-fold amount of sodium chloride and thereafter completing the freeze at a temperature of the minced fish meat ranging from -25* to - 35*C.
Claim 4
Independent Claim
121 words
A method of preparing a frozen minced fish meat having a superposed structure consisting of a plurality of porous fish meat layers wherein the several layers are disposed with an avErage gap of 200 - 250 microns between the layers and are weakly joined together by way of fish fibers, said method comprising freezing the minced fish meat for 3 to 10 hours to a temperature zone ranging from -1* to -5* C., said minced fish meat containing on a dry weight basis 5 - 10-fold amount of water and on a dry weight basis 0.1 - 0.2-fold amount of sodium chloride and thereafter completing the freeze at a temperature of the minced fish meat ranging from -25* to - 35*C.
Claim 5
Dependent Claim
18 words
The method of claim 2 wherein the thickness of the fish meat layers averages 50 - 100 microns.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-04-28 | 1978-10-28 | 1979-04-29 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-04-28 | 1982-10-28 | 1983-04-29 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-04-28 | 1986-10-28 | 1987-04-29 | $7700.00 | Window Closed / Lapsed |