| 摘要 |
PURPOSE:To produce a water-insoluble edible thin film such as film, bag, tube, etc., having excellent storability from fish meat itself, by forming a salt- solubilized fish meat protein to a thin film or tube, immersing the formed protein in a smoking liquid after aging, impregnating softening agent into the protein and adjusting the water-content of the product. CONSTITUTION:Ground and frozen meat of fish such as walleye pollack is partially thawed, cut to small pieces, weighed and cut roughly with a silent cutter. The roughly cut fish meat is completely thawed, added with 2.5-3wt% salt based on the fish meat and treated again with a silent cutter to make the actomyosin of the fish meat soluble in salt. The ground fish meat is immediately drawn in the form of a film or wrapped round a rod to obtain a thin film having a thickness of <=1mum. The thin film is aged and immersed in a smoking liquid optionally after heating at >=60 deg.C. The thin film subjected to the immersion treatment is impregnated with a softening agent such as glycerol, adjusted to a water-content of 10-30% and, if necessary, heat-sealed to obtain the objective fish meat protein thin film, bag or tube. |
