| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a tubular fish-paste having a new texture, in particular, a texture suitable for being used as an ingredient of a salad in its raw state. <P>SOLUTION: The tubular fish-paste is produced such that a fish meat is used as the main raw material of the tubular fish-paste by the use of an emulsifier of 0.005%-0.3% per raw-material total wet weight as well as a vegetable oil of 8-20% per raw-material total wet weight. An emulsifier with a defoaming effect is preferably used as emulsifier, for example which is glycerine fatty acid ester or polyglycerine fatty acid ester whose HLB is ten or less. <P>COPYRIGHT: (C)2008,JPO&INPIT |
