| 摘要 |
PURPOSE:To enlarge elasticity of fish meat paste product by blending ground fish with L-cystine alone or L-cystine and sodium L-ascorbate, then adding a polymerized phosphate, grinding, forming and heating. CONSTITUTION:Ground fish is blended with L-cystine alone or L-cystine and sodium L-ascorbate. Then the blend is mixed with a polymerized phosphate and salt by a conventional procedure, ground, formed and heat-treated to give a fish meat paste product. The amounts of L-cystine and sodium L-ascorbate are preferably about 0.01-1.0wt.% based on the ground fish, respectively. The amount of the polymerized phosphate is preferably about 0.2-0.5wt.% based on the polymerized phosphate and the amount of salt added is preferably about 3wt.%, respectively. The prepared fish meat paste product has improved elasticity. |
