| 摘要 |
PURPOSE:To obtain a saltless fish-paste product having a soft taste, by using a raw material prepared by adding milk and potassium chloride to ground fish meat. CONSTITUTION:(A) 100pts.wt. ground fish meat is blended with (B) 30-60pts.wt. milk (C) 1-1.7pts.wt. potassium chloride, and (D) a proper amount of glair, sugar, natural spice, etc. at about 13 deg.C for about 35min, and molded into a given shape (e.g., ball having about 25mm. diameter). It is then immersed in hot water at about 90 deg.C for about 25min, to give a fish-paste product. |
