Fabricated fish chunks
AssigneeNestec S.A.
InventorsBradley Johnson, Claude Lecouteux, Laurence Roussel, Michael John Saylock, Zulin Shi
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Abstract
The invention provides fabricated fish chunks having the appearance and texture of real fish comprising from about 75 to about 95% of one or more functional proteins and from about 5 to about 25% other comestible ingredients, wherein the functional proteins comprise from about 40 to about 95% surimi and from about 0 to about 55% of one or more non-surimi functional proteins. The fabricated fish chunks have a soft smooth laminar appearance and flaky texture similar to real fish.
Claims57
A fabricated fish chunk hating the appearance and texture of real fish comprising from about 75 to about 95% of one or inure functional proteins and from about 5 to about 25% other comestible ingredients, wherein the functional proteins comprise, from about 50 to about 100% surimi and from about 0 to about 50% of one or more non-surimi functional proteins.
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A method for making fabricated fish chunks comprising:
- creating a mixture of 1one or more functional proteins in amounts sufficient to produce fabricated fish chunks comprising from about 75 to about 95% of one or more functional proteins, wherein the functional proteins comprise from about 50 to about 100% surimi and from about 0 to about50% of one or more non-surimi functional proteins;
- and (2) other comestible ingredients in amounts sufficient to produce fabricated fish chunks comprising from about 5 to about 25% other comestible ingredients;
- blending the mixture while increasing the temperature to from about 135 to about 170° C.;
- and
- cooling the mixture to a temperature to from about 60 to about 95° C. to produce the fabricated fish chunks.
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Dependencies are inferred from the claim text.