Abstract: Disclosure is made of a method for thawing frozen ground fish meats which comprises almost uniformly milling a frozen ground fish meat mass and then thawing it by elevating temperature. Disclosure is further made of a process for producing materials for fish paste products which involves the step of mixing under stirring the ground fish meat thus thawed together with additives with the use of a pin mixer. Disclosure is furthermore made of a process for producing kamaboko which comprises molding the material for fish paste products thus obtained, passing electric current therethrough, thus heating the molded products due to the electrical resistance within the same, subjecting the products to suwari gelation by heating for a definite time and then further heating the same. The method of the present invention is widely usable in the industrial fields with the use of frozen ground fish meats.

Abstract: Disclosure is made of a process for producing foamed processed meat foods which comprises mixing meat with sodium chloride under agitation (so-called “shio-zuri”), foaming the resultant composition by stirring and then molding and heating it, and foamed processed meat foods produced by this process. The processed meat foods of the present invention are characterized by soft and light texture.

Abstract: A method and apparatus for making a hollow cylindrical food which is formed of a plurality of concentrically wound rectangular sheets with leading and tailing edges abutting against each other. The apparatus includes a device which shapes food paste into rectangular sheets. In addition, a conveying device is provided to transfer the rectangular sheets to a transverse bar. The transverse bar is rotatable and movable vertically from the conveying device. The bar is used to wind the sheets, successively, so that the winding of one sheets is started are the preceding sheet has been completely wound.

Abstract: A process for producing materials for fish paste products which comprises the step 1 of milling a frozen ground fish meat to thereby give a frozen ground fish meat in the form of fine particles, thawing a frozen ground fish meat under milling to thereby give a thawed ground fish meat in the form of fine particles, or thawing a frozen ground fish meat and then cutting it to thereby give a thawed ground fish meat, and the step 2 of mixing under stirring the ground fish meat obtained in the step 1 with the use of a stirring means.

Abstract: Soy-milk, concentrated soy-milk, powdery soy-milk and frozen soy-milk produced by heating GO at 45 to 65.degree. C. for an instant to 20 minutes and then separating okara are disclosed. Use of the soy-milk of the present invention makes it possible to produce processed soybean protein foods with good properties.

Abstract: An apparatus for making a hollow cylindrical food which is formed of a plurality of concentrically wound rectangular sheets with leading and tailing edges abutting against each other. The apparatus includes a device which shapes food paste into rectangular sheets. In addition, a conveying device is provided to transfer the rectangular sheets to a transverse bar. The transverse bar is rotatable and movable vertically from the conveying device. The bar is used to wind the sheets, successively, so that the winding of one sheets is started are the preceding sheet has been completely wound.

Abstract: The present invention relates to foodstuffs which are prepared by adding konjak paste having a pH value of 9.0 to 10.3 and relates to the process for preparing the same.

Abstract: A process for shaping a fish-paste product and an apparatus therefor. The process comprises moving a fish-paste sheet in its length direction, curling the sheet obliquely to the sheet-moving direction with one lateral edge of the sheet as a core to form a rolled-up article, pulling the resulting rolled-up body in a direction parallel to the sheet-moving direction around a rolling post installed outside of the opposite lateral edge line of the sheet, and subjecting the rolled-up article to further processing.

Abstract: A process for shaping a fish-paste product and an apparatus therefor. The process comprises moving a fish-paste sheet having grooves on one or both surfaces thereof in its length direction, curling the sheet obliquely to the sheet-moving direction with one lateral edge of the sheet as a core to form a rolled-up article, pulling the resulting rolled-up body in a direction parallel to the sheet-moving direction around a rolling post installed outside of the opposite lateral edge line of the sheet, and subjecting the rolled-up article to further processing.

Abstract: A process for producing a fish-paste product comprising continuously charging a starting material based on a minced fish flesh (surimi) into a stirring/mixing machine to shear the starting material, forming the minced flesh extruded from the stirring/mixing machine into a specific shape, and then heating the formed minced flesh. A fish-paste product having excellent gel strength can be produced by this process.

Abstract: Enzymes or microbes are immobilized by using low mannuronic acid to guluronic acid (M/G) ratio alginate to produce an alginate gel having improved strength. An aqueous solution containing an enzyme or microbe and alginate having an M/G ratio of 0.01-0.8 (preferably 0.01-0.3) is contacted with an aqueous solution of barium ion or strontium ion to gel the alginate.

Abstract: A textured proteinaceous food having a unique texture which is obtained in such a manner that a domestic animal meat or a marine animal meat or a minced meat of such animal is heated so as to gel to such an extent that the meat material does not lose its binding capacity, and the proteinaceous material in this gel state is force-extruded under pressure from a die having a predetermined configuration and a predetermined number of orifices. It is possible to obtain products having various kinds of cross-sectional pattern such as a honeycomb pattern and a rose-like pattern by employing appropriate dies.

Abstract: A process for producing a fish-paste product comprising continuously charging a starting material based on a minced fish flesh (surimi) into a stirring/mixing machine to shear the starting material, forming the minced flesh extruded from the stirring/mixing machine into a specific shape, and then heating the formed minced flesh. A fish-paste product having excellent gel strength can be produced by this process.

Abstract: A process for shaping a fish-paste product and an apparatus therefor. The process comprises moving a fish-paste sheet having grooves on one or both surfaces thereof in its length direction, curling the sheet obliquely to the sheet-moving direction with one lateral edge of the sheet as a core to form a rolled-up article, pulling the resulting rolled-up body in a direction parallel to the sheet-moving direction around a rolling post installed outside of the opposite lateral edge line of the sheet, and subjecting the rolled-up article to further processing.

Abstract: A food extruding apparatus including a food receiving member having a through-hole receiving a food or a food material which is to be extruded and an extruding means inserted into the through-hole from one end thereof and moved toward the other end, thereby extruding the food or food material from the through-hole, the extruding means being constituted by outer and inner extruding members. After an extruding operation, these extruding members are not pulled back simultaneously, but the outer extruding member is first pulled back slowly, and then the inner extruding member is raised. There is therefore no fear of any vacuum being produced between the upper surface of a food or a food material and the extruding member when pulled back. Accordingly, it is possible to carry out a food extruding operation smoothly and properly.

Abstract: By heating a kneaded marine paste product with superheated steam in a heating chamber under the conditions that:(A) the superheated steam is blown as the heating source into the heating chamber;(B) the paste product is prevented from being contacted directly by the superheated steam being blown in its initial blown direction into the chamber; and(C) the temperature of the gas phase in the vicinity of the paste product is controlled at less than 100.degree. C.,to coagulate the proteins of the paste product, a paste product without adhesion thereto of water droplets can be obtained, and the drying time after the heat treatment and the energy required for drying can be greatly reduced.

Abstract: Apparatus for shaping a product of fish-paste which provides moving a fish-paste sheet having grooves on one or both surfaces thereof in its length direction, curling the sheet obliquely to the sheet-moving direction with one lateral edge of the sheet as a core to form a rolled-up article, pulling the resulting rolled-up body in a direction parallel to the sheet-moving direction around a rolling post installed outside of the opposite lateral edge line of the sheet.

Abstract: A fish-paste product colored only on its surface and not in its inner parts is produced by applying a sugar or a sugar-amino acid mixture as a coating onto the surface of a ground fish meat molded product and then heating the molded product thus coated thereby to develop the desired color on the surface thereof.