| 摘要 |
PURPOSE:To obtain a fish-paste product or a livestock meat paste product good in flavor and texture in a short time by adding a part of a water component to a powdery separated soybean protein, kneading the resultant mixture, adding ground fish meat and/or livestock meat thereto, then adding common salt and the residual water component thereto and kneading the prepared mixture. CONSTITUTION:This method for producing a fish-paste product is to add a part of a water component required to hydrate a powdery separated soybean protein (usually in an amount of 2.3-3.5 times, preferably 3.0 times based on the powdery separated soybean protein), knead the resultant mixture, add ground fish meat and/or livestock meat thereto, then add and mix common salt and the residual water component therewith and knead the prepared mixture. The time for producing the hydrate of the powdery separated soybean protein may be 5-10min and the resultant fish-paste product is good in flavor and rich in flexibility and springiness and has texture good in crispiness. |
