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JPS59102374A Deodorizing processing of fish meat, etc. 失效
标题翻译：鱼肉去除加工等
公开(公告)号：JPS59102374A
公开(公告)日：1984-06-13
申请号：JP21373282
申请日：1982-12-06
申请人： Taro Nomura
发明人： NOMURA TAROU
IPC分类号： A23B4/06 , A23L17/00
摘要： PURPOSE: To use fish meat protein having high nutritive value to a high degree, and to obtain a safe and inexpensive food, by immersing fish meat, etc. in cold water, sending cold air to it, crushing and stirring it, freezing it instantly.
CONSTITUTION: Head, backbone, and internal organ parts of fresh meat are removed, fishes are divided into three parts, immersed in cold water at -10°CW +5°C for about 1minW60min, the meat is dehydrated and deodorized while sending cold air at -10W+5°C to it. The fish meat, etc. thus dehydrated and deodorized is crushed into ultrafine particles and stirred. The ultrafine particles are frozen instantly to -25°C so that the fish meat, etc. are completely deodorized.
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：要高度营养价值高的鱼肉蛋白，通过将鱼肉等浸入冷水中，将冷空气送入，粉碎搅拌，立即冻结，获得安全廉价的食物。。构成：将肉，头骨，骨骼内脏器官部分取出，将鱼分为三部分，浸入-10℃〜+ 5℃的冷水中约1分钟〜60分钟，将肉脱水，在-10- + 5摄氏度的空气中进行除臭。将脱水除臭的鱼肉粉碎成超细颗粒并搅拌。超微粒子立即冷冻至-25摄氏度，使鱼肉等完全除臭。

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