| 摘要 |
PROBLEM TO BE SOLVED: To provide a production method for making fish meat paste that has increased Ashi (stickiness) that means the elasticity and the sensation on the texture when biting the fish paste, even when dried egg white is used for preparing the fish meat paste. SOLUTION: A dried egg white that shows a pH of >=8.5, when the egg white powder is restored with water is used directly or after restoration with water and added to the fish meat. In this invention, the water restoration pH means the pH value given, when fresh water is added to the dried egg white powder in an amount of 12.5 wt.% on the solid basis of the dried egg white with a pH meter. |
