| 摘要 |
PROBLEM TO BE SOLVED: To obtain a sea food paste of high elasticity and excellent storability due to the antimicrobial action of glycine by admixing an elasticity and storability-improving agent including edible metallic salt of glycine to a ground fish meat. SOLUTION: After a raw material for ground fish meat, for example, meat of Alaska pollacks is ground with a silent cutter for 3 minutes, table salt, ice water, sodium glutamate hydrate, an edible metallic salt of glycine such as an alkali metal salt of glycine and glycine are added thereto, ground again for 10 minutes, and subsequently ground together with starch for 3 minutes. Then, a cylinder made of poly(vinylidene chloride) film and 30mm in diameter and 150mm in length is filled with the ground fish meat, tightly sealed, heated in a hot water bath at 90 deg.C for 30 minutes, then left at room temperature for one day whereby the objective sea-food paste excellent in high elasticity and storability such as Kamaboko (boiled fish paste) is obtained. |
