| 摘要 |
PROBLEM TO BE SOLVED: To obtain a new kneaded fish product which has a boiled fish paste-like tissue in the surface layer part of a heated ground fish product, whose outer part exhibits an elastic texture, and whose inner part has a soft tissue similar to a ground sardine, collapses into small pieces and exhibits the original taste and texture of a raw material. SOLUTION: The surface layer part of a heated ground fish product 3 is provided with a boiled fish paste-like tissue 2 produced by thermally denaturating a sol-like substance obtained by dissolving a protein in a salt solution. A product obtained by stirring and kneading the flesh separated from a fish or the salt-free ground product of a fish is preferable as a raw material for the kneaded fish product. The objective product is obtained by a method comprising molding a ground fish product into a constant shape, immersing the molded product in salt water, and heating the product, or by a method comprising molding the ground fish product, covering the surface of the molded product with salt, leaving the product for a constant time, and subsequently heating the product, or by a method comprising molding raw materials into a molded product on whose inside a ground fish product is disposed and on whose outside a salt-containing ground fish product obtained by adding salt to a ground fish product and then stirring and mixing the mixture, and subsequently heating the molded product. The heating is preferably performed by rapidly heating the molded product up to 85 deg.C at which the elasticity of the sol-like substance is most strengthened so that the central temperature of the molded product is at least 75 deg.C. |
