| 摘要 |
METHOD OF MANUFACTURING SEQUESTERED FISH MEAT POWDER A method is described for producing a novel fish meat powder which retains the full flavour of fresh fish and which, when blended with suitable amounts of water and salt and heated, exhibits the same jell strength as is exhibited when fresh fish meat is similarly blended and heated. The novel fish meat powder is prepared by finely grinding fresh fish meat or frozen fish meat and forming a fish meat slurry therefrom in the presence of divalent metal ions, preferably a calcium or magnesium ion, and polyvalent weak-acid anions prepared in the form of a buffer solution. The pH of the resultant fish meat slurry is adjusted to approximately neutral and, thereafter, the slurry is spray-dried to form the fish meat powder. Sufficient of the polyvalent weak-acid anions are used to sequester the divalent metal ions in the powder, so that these fish meat powders can be used as produced without further sequestering with traditional sequestering agents such as sodium pyrophosphate. |
