Patent ID: 9693572
Date: 2017-07-04
CPC Classifications: A23J,A23L

Claim:
1. A method for making a non-extruded fish analog having a flaky appearance or texture, the method comprising: creating a homogeneous dough mixture of (1) one or more proteins in an amount sufficient to produce a final fish analog containing 18% to 25% by weight protein; (2) one or more fats in an amount sufficient to produce a final fish analog containing about 3% to about 9% by weight fat; and (3) water in an amount sufficient to produce a final fish analog containing from 62% to 68% by weight moisture; emulsifying the dough mixture while increasing the temperature to between 135° C. and 160° C. and the pressure to between 60 psi to 100 psi without extrusion; cooling the emulsion to a temperature from about 15° C. to about 40° C. and reducing the pressure to about atmospheric pressure to produce the fish analog having a flaky appearance or texture; creating a fish skin slurry by mixing (1) one or more gums in an amount sufficient to comprise from about 0.02% to about 1% of the fish skin slurry by weight; (2) water in an amount from about 70% to about 90% of the fish skin slurry by weight; and (3) natural fish skin in an amount from about 10% to about 30% of the fish skin slurry by weight; and pouring the fish skin slurry onto the fish analog in a tumbler/coater to adhere the natural fish skin to the surfaces of the fish analog as a coating such that the fish analog has the appearance of real fish with fish skin.