Method for preparing a shrimp-like fish meat product
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United States of America Patent
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Apr 22, 1986
Grant Date -
N/A
app pub date -
Jan 3, 1983
filing date -
Jan 3, 1983
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A fish meat product similar in taste and texture to shrimp which contains from about 15 to about 45 parts by weight of wavy fish gel fibers, from about 15 to about 50 parts by weight of linear fish gel fibers, and from about 30 to about 55 parts by weight of a fish paste binder is disclosed. The wavy fibers range from about 1.0 to about 4.0 mm in diameter, and the linear fibers range from about 0.3 to about 3.0 mm in thickness on each side. The fish gel from which the fibers are made is prepared from surimi by the use of a process which is very similar to that employed in preparing 'Kamaboko,' and an intermediate product in this process is a fish paste which is used as the binder. The foregoing components are mixed in the foregoing ratio. The resultant mixture is formed into the shape of peeled shrimp, coated on the surface with an appropriate coloring agent, and heated.
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