| 摘要 |
<P>PROBLEM TO BE SOLVED: To effectively utilize a food resource and reduce an environmental load by aging a fish meat paste product in a ≤-15°C temperature zone, thereby making the fish meat paste product edible in a good state of the whole flavor and taste from the initial period of production and simplifying the production plan. <P>SOLUTION: The fish meat paste product is obtained by aging including a step of aging the fish meat paste product using ground fish meat as a main raw material in the ≤-15°C temperature zone. The aging period of the fish meat paste product is preferably 6 h to 6 months. Furthermore, an aged fish meat paste product is obtained by aging including the step of aging the fish meat paste product using the ground fish meat as the main raw material in the ≤-15°C temperature zone. <P>COPYRIGHT: (C)2004,JPO |
