| 摘要 |
PROBLEM TO BE SOLVED: To obtain ground fish meat which does not clot a rotary sieve or the like to improve the yield of the ground meat and the dehydration rate, after the meat is exposed to water, thus is excellent in elasticity and useful for fish meat paste products. SOLUTION: In the step of ground fish meat production, for example, an aqueous solution of a chitosan with a molecular weight of 150,000-500,000 is added to ground fish meat in the presence of a readily water-soluble inorganic salt, for example, potassium chloride, sodium chloride, magnesium chloride or calcium chloride, (preferably chitosan has a pH of 4.5-6.0 in a concentration of 0.1-6.0%), then the mixture is dehydrated to give the objective ground fish meat. |
