| 摘要 |
PURPOSE:To provide the subject food having a soft and smooth texture and not changing the texture even when thawed after frozen, by adding water, salt, starch, etc., to a mixture of separated soybean protein and ground fish as a main component, homogenizing and subsequently coagulating the mixture. CONSTITUTION:A 95:5-10:90 mixture of separated protein and ground fish as a main component is mixed with water in an amount of 5-8 times volume of the main component, with salt, further with starch (e.g. potato starch, corn starch), dextrin, preferably edible fats and oils in amounts of 1-5wt.%, 1-15wt.% and <=15wt.%, respectively, based on the solid content of the main component, and, if necessary, with a seasoning, etc., followed by homogenizing and boil- heating the mixture to provide the objective coagulated food. |
