| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a fish paste product, capable of giving excellent springiness to the fish paste product to be obtained through appropriately performing temperature control in a fish meat material stabilizing process without making production processes complicated, applicable to various fish materials and capable of making palate feeling more preferable. <P>SOLUTION: This method for producing the fish paste product performs a stabilizing process of once raising temperature of a meat starch-like material after grinding up to prescribed temperature and gradually lowering temperature. As a result of this, it is possible to perform appropriate gel-forming, hardly cause reconstitution, increase springiness of the paste product to be finally obtained, and obtain moderate springiness equal to the case of using frozen ground fish meat so as to increase commercial value as a paste product, even if using a fish material difficult to give springiness by a conventional method when using a single fish material or unbleaching. Furthermore, it is possible to effectively utilize even a fish material which is difficult to use for a fish paste product in point of springiness, as a fish paste product with stable quality and excellent springiness. <P>COPYRIGHT: (C)2007,JPO&INPIT |
