| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide vinegared fish paste sufficiently suppressed in growth of microorganisms and having soft palate feeling and springiness. <P>SOLUTION: The vinegared fish paste which has acidity of 0.9-1.6, pH of 3.9-4.2, and salt content of 1.3-2.0 wt.% is obtained by adding sun-dried salt to ground fish meat, grinding the product with salt with a silent cutter to 2-3°C, mixing seasoning, albumen and water with the product, putting the mixture into a molding box to mold, giving solidity to the product at 5-10°C in 24 h followed by finely cutting to 90-95 g, and soaking the product in prepared seasoning vinegar at 7°C for 48 h. <P>COPYRIGHT: (C)2009,JPO&INPIT |
