| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide new seafood paste reinforced in resilience without spoiling property of seafood paste dough, having the similar effect of reinforced resilience even when thawed after frozen, and also increased in its hydrolytic ratio, and to provide a method for producing the seafood paste. <P>SOLUTION: The seafood paste is produced by heating the seafood paste dough containing seafood paste: wherein gel-state substance having a melting point of 50-85°C is inhomogeneously dispersed in the dough, and the content of the gel-state substance corresponds to 5-120 pts.wt. based ib 100 pts.wt. of the seafood paste. <P>COPYRIGHT: (C)2009,JPO&INPIT |
