Simulated shrimp meat and process for preparing same
OwnerYoshito Sugino, Norihiko Yamamotoinventors
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Abstract
A product of fish meat paste simulating shrimp, prawn or lobster, prepared by mixing 1 part by weight of fish meat paste and 0.2 to 2.5 parts by weight of edible fibrous material having a three-dimensional reticulate structure, kneading the mixture and forming the kneaded mixture into pieces of a predetermined shape and size. The fibrous material may be replaced by 0.4 to 2.0 parts by weight of edible fibers of less than 0.5 mm in diameter. The edible fibrous material or fibers incorporated into the fish meat paste impart to the product a texture which gives a particular oral sensation as if real shrimp, prawn or lobster were being eaten.
Claims18
An edible product simulating the meat of shrimp, prawn or lobster comprising a heat-coagulated mixture of fish meat paste, edible fibrous material and at least one additive selected from salt, seasoning agents, starch and texturing agents, said fish meat paste being made from "surimi" of fish meat and said fibrous material having a three-dimensional reticulate structure, and wherein said fibrous material is present in said product in an amount of from 0.2 to 2.5 parts by weight to 1 part by weight of said fish meat paste.
An edible product simulating the meat of shrimp, prawn or lobster comprising a heat coagulated mixture of fish meat paste, edible fibrous material selected from the group consisting of polysaccharides, vegetable proteins and vegetable fibrous material, and at least one additive selected from salt, seasonings, starch and texturing agents, said fibrous material having a three-dimensional reticulate structure and a fiber size of less than about 0.5 mm diameter, and present in said product in an amount of from 0.4 to 2.0 parts by weight based upon 1 part by weight of said fish meat paste.
A process for preparing a product simulating the meat of shrimp, prawn or lobster comprising the steps of:
- (a) preparing a fish meat paste;
- (b) preparing an edible fibrous material having a three-dimensional reticulate structure;
- (c) admixing 1 part of said fish meat paste with from 0.2 to 2.5 parts by weight of said fibrous material;
- (d) kneading said mixture;
- (e) shaping said kneaded mixture into pieces of predetermined size and shape;
- and
- (f) coagulating said pieces by heat application thereto.
A process for preparing an edible product simulating the meat of shrimp, prawn or lobster comprising the steps of:
- (a) preparing a fish meat paste;
- (b) preparing an edible fibrous material having an average size of less than about 0.5 mm in diameter, said fibrous material having a three-dimensional reticulate structure and selected from the group consisting of polysaccharides, vegetable proteins and vegetable fibrous material;
- (c) admixing 1 part by weight of said fish meat paste with from 0.4 to 2.0 parts by weight of said fibrous material;
- (d) kneading said mixture;
- (e) shaping said kneaded mixture into pieces of predetermined size and shape;
- and
- (f) coagulating said pieces by heat application thereto.
Dependencies are inferred from the claim text.