| 摘要 |
PROBLEM TO BE SOLVED: To obtain a product added with a high value, improved in quality of fish meat, capable of reducing shrinkage due to baking and excellent in texture and taste by applying a protein such as a thermally coagulating protein, a quality-improving agent such as thickening polysaccharide, animal oil and fat, etc., and water to fish meat. SOLUTION: Fish meat is covered with, coated with, sprayed with, immersed in and/or injected with a protein such as a thermally coagulating protein, e.g. whey protein, a thickening polysaccharide such as xanthan gum, a calcium agent such as calcined calcium, an edible fiber such as extract of a plant known as a sugar-making raw material, a quality improver comprising one kind of processed starch such as starch ester or a mixture of two or more kinds of the processed starches, animal and/or vegetable oil and fat and water to improve the quality of the fish meat. |
