| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for improving the quality of a fish-paste product comprising fish meat and konjak solving such a problem that a conventional fish-paste product comprising seasoned minced fish obtained by adding salt to fish meat and making actomyosin protein liquate out via cutting the fish meat or processing it using a stone mill, and crushed unheated alkaline-denaturated konjak gel the content ratio of which is increased so as to make an eater feel its palate feeling when being hot is unmarketable because the fish-paste product gets to forcedly stick to a container or a casing when charged in a plastic container or a plastic casing and heated into a gel state. <P>SOLUTION: The method for improving the quality of a fish-paste product comprising fish meat and konjak comprises making heated gel in the fish-paste product made of fish meat and crushed unheated alkaline denaturated konjak gel and packaged in a plastic casing so as to have pH ≤9.5 even when containing 37 wt.% of the crushed unheated alkali denaturation konjak gel for providing an eater good palate feeling when being hot. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
