| 摘要 |
PURPOSE:To obtain the subject product, containing curdlan and thermocoagulable protein, etc., capable of increasing hardness and resilience and excellent in texture. CONSTITUTION:A ground fish meat or fish or cattle meat paste product containing curdlan and thermocoagulable protein (e.g., separated soybean protein or egg white) and/or collagen. Furthermore, the blending ratio is preferably 0.1-10 pts.wt. thermocoagulable protein and 0.1-30 pts.wt. collagen based on 1 pt.wt. curdlan. |
