PROCESS FOR PRODUCING SURIMI

摘要

Surimi suitable for the production of Kamaboko (fish meat jelly) can be obtained in high yield by compounding saltsoluble protein fractions, prepared by mincing fish meat taken from raw fish, into a sol-form, water-washing and then dewatering the resulting sol and then subjecting the same to a saltsolution treatment with heat-denaturated water-soluble protein fractions prepared by heating, and thus coagulating, the watersoluble protein fractions resulting from the above water treatment and salt solution treatment. In this way, surimi of good quality can be produced in good yield by effectively utilizing the watersoluble proteins in the fish meat.