| 摘要 |
This invention relates to a method for producing protein-based food ingredient which is excellent in flexible and elastic properties, nutritive value, free processability and have high utilization effect, low salt content in meat, obtained from water-unbleached fishes and shellfishes meat including meat in lower freshness and elasticity by kneading to give gelling ability and from live-stock meat and scrap meat by processing to pasty meat. The method comprises the steps of: a gelling ability giving step wherein 3 to 22 weight parts of an aqueous salt solution, in 3 to 35% by weight concentraiton including NaCl and the like is added to 100 weight parts of the ingredient and the meat in the mixture is dissolved in salt and given gelling ability, a kneading/mixing step wherein 1 to 19 weight parts of an aqueous alkali solution in 3 to 25% by weight concentration is added and kneaded/mixed, an additive solution adding step wherein an additive solution including at least one of additive selected from the group consisting of saccharide, vitamin C and E preparations, and albumen powder is added, and a water mixing step wherein 1 to 80 weight parts of water is added. |
