| 摘要 |
PURPOSE:To prevent the denaturation of proteins and the degradation of fat and pigment and to obtain ground meat useful for the production of fish-meat paste, etc., having excellent organoleptic springiness and free of unagreeable aftertaste, by adding yeast (or treated yeast) to ground fish meat and freezing the mixture. CONSTITUTION:100pts.wt. of ground meat of fish such as walleye pollack, Atka mackerel, long shanny, etc., is compounded with 0.2-10pts.wt. of dried yeast obtained by drying yeast belonging to Saccharomyces genus, Kluyveromyces genus, Candida genus, etc., or treated yeast obtained by the physical, chemical or enzymatic treatment of the above yeast and the mixture is stored in a freezer. |
