MINCED FISH MEAT AND METHOD OF PRODUCTION OF MINCED FISH MEAT
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United States of America Patent
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Issued Date -
Mar 15, 2012
app pub date -
Sep 13, 2011
filing date -
Sep 13, 2010
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Abandoned
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Abstract
The purpose of the present technology is to provide a frozen minced fish meat of high quality while effectively using a natural resource. During production of minced fish meat, after removal of the head, guts, and kidney tissue (kidneys), meat is harvested to produce a minced fish meat characterized in that gelation strength is not lowered. Specifically, this production method includes as essential steps a step of washing the fish body; a step of removing the head, guts, and kidney tissue; a washing step; and a meat harvesting step. Protease specific activity of the minced fish meat, as measured by the peptide quantitative analysis method using phenol test solution, is less than or equal to 0.001.
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