Baby eel substitute and method of fabrication thereof
OwnerJon Manterola Herbozoinventor
Life of this patent
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Abstract
Part of “surimi” in a sequential thermal treatment process comprising four stages: drainage of excess water; preliminary cooking in oil; final cooking in oil and drainage of excess oil; incorporating ground fish muscle, between 50 and 60% of final total mass; water in a state just prior to freezing, from 8 to 12%; white wine from 2 to 4%; vegetable or animal oil, from 1 to 2%; salt, from 1 to 3%; sugar, up to 1%; ovoalbumin, from 4 to 6%; flours, from 7 to 16%; starch form 7 to 16%; garlic and white pepper up to 0.5% each; cryoprotectors, up to 0.5%; potassium sorbate up to 0.5%; aromas of crab, oyster and eel, between 1 and 1.5%; alginates up to 2% and cephalopod ink in varying proportions up to 4%.
Claims2
A baby eel substitute, comprising:
- ground fish muscle, representing between 50 and 60% of total final mass,
- water, in a state immediately above freezing, in a proportion which can vary between 8 and 12%,
- white wine between 2 and 4%,
- vegetable or animal oil, in a proportion between 1 and 2%,
- sodium or potassium salt between 1 and 3%,
- sugar, up to a maximum of 1%,
- ovoalbumin, in a proportion between 4 and 6%,
- flour, in a proportion between 7 and 16%,
- starch, in a proportion between 7 and 16%,
- garlic and white pepper, in a maximum proportion of 0.5% each,
- cryoprotectors in a maximum proportion of 0.5%,
- potassium sorbate, as a preserver in a maximum proportion of 0.5%
- aromas of crab, oyster and baby eel, jointly, between 1 and 1.5%
- alginates, from seaweed extract, up to a maximum of 2%, and
- cephalopod ink, up to 4% and in different proportions for each of the three masses, such that the ink is added in increasing proportion from the “abdominal” or bottom layer to the “dorsal” or top layer and finally to the simulated eyes.
Dependencies are inferred from the claim text.