| 摘要 |
PROBLEM TO BE SOLVED: To obtain a fishery paste product such as fish-paste product excellent in elasticity and pliant in palate feeling by adding 6 poly-L-lysine in the production process for e.g. frozen ground fish meat. SOLUTION: Fish meat, after exposed to water and dehydrated, is incorporated and homogeneously mixed with ε-poly-L-lysine and then frozen to obtain the objective frozen ground fish meat improved in resistance to freeze deterioration and elasticity. The amount of the ε-poly-L-lysine to be added to the fish meat is 0.05-0.4wt.% (pref. 0.1-0.3wt.%) based on the fish meat, and this additive may be in any type (free, organic acid or inorganic acid type). |
