Abstract Fibrous boiled fish paste is produced by adding water to minced meat, mixing both with agitation, molding the mixture into a certain shape, subjecting it to setting, dividing it finely into the form of fibers or flat pieces extending in parallel and then heating the resulting finely divided product without separating each fiber or flat piece individually. The resulting boiled fish paste comprises an inner part coated with an outer surface forming a pellicle united to the inner part. The inner part is divided finely into the form of fibers or flat pieces in parallel to such a degree that each fiber or flat piece separates individually with ease in the mouth upon eating. This boiled fish paste is united in a body in appearance, but it loosens immediately in fiber-like manner in the mouth upon eating and it has an improved mouth feel.
Inventors
👤 Naohiko Shimura
👤 Takeo Shinada
👤 Mituga Ikoma
👤 Hisao Nakashima
Bibliographic Details
Application Number—
JurisdictionUS
Data Sourcegoogle_patents
Last Synchronized2026-11-06 17:55
CPC Classifications
A; A23; A23L; A23L17/00; A23L17/70
Claims Analysis
Total Claims: 3
Claim 1
Independent Claim
191 words
A method of producing fish paste, consisting essentially of: adding water to fish meat consisting essentially of minced fish meat, in an amount of from 40% to 70% of the minced fish meat; mixing the minced fish meat and water to form a minced fish product; molding the minced fish product into a predetermined shape; setting the molded product; finely dividing the set product into a plurality of fibers or flat pieces extending in parallel; and then heating the resulting plurality of parallel finely divided fibers or flat pieces without separating each fiber or flat piece individually, thereby obtaining a fish paste whose inner part has been finely divided into the form of fibers or flat pieces consisting essentially of minced fish meat and water, all of said fibers of flat pieces being in parallel and at the same time joined to each other to such a degree that each fiber or flat piece separates individually with ease in the mouth upon eating, and wherein the outer surface of said fish paste is in the form of a pellicle united to the inner part of said fish paste as one body.
Claim 2
Independent Claim
191 words
A method of producing fish paste, consisting essentially of: adding water to fish meat consisting essentially of minced fish meat, in an amount of from 40% to 70% of the minced fish meat; mixing the minced fish meat and water to form a minced fish product; molding the minced fish product into a predetermined shape; setting the molded product; finely dividing the set product into a plurality of fibers or flat pieces extending in parallel; and then heating the resulting plurality of parallel finely divided fibers or flat pieces without separating each fiber or flat piece individually, thereby obtaining a fish paste whose inner part has been finely divided into the form of fibers or flat pieces consisting essentially of minced fish meat and water, all of said fibers of flat pieces being in parallel and at the same time joined to each other to such a degree that each fiber or flat piece separates individually with ease in the mouth upon eating, and wherein the outer surface of said fish paste is in the form of a pellicle united to the inner part of said fish paste as one body.
Claim 3
Dependent Claim
26 words
A method according to claim 1, wherein said minced fish meat contains meat of marine animals selected from the group consisting of lobster, crab and scallop.