| 摘要 |
PROBLEM TO BE SOLVED: To prevent the deterioration of fish meat paste by heating at elevated temperature. SOLUTION: The resistance to heat at elevated temperature is imparted to fish meat paste by adding the starch that is preliminarily subjected to weak oxidation treatment at a pH of 9-11, at 35-50 deg.C, as an effective chlorine is added thereto in an amount of 0.05-0.08% based on the starch. |
