| 摘要 |
PURPOSE:To obtain the subject product, excellent in jelly strength and springiness, water holding properties, color tone and flavor and useful as boiled fish paste, etc., according to simple operation by simultaneously adding powdery soybean proteins and blood plasma proteins to fish meat. CONSTITUTION:The objective product and ground fish meat are obtained by simultaneously adding powdery soybean proteins such as concentrated soybean proteins in an amount of preferably 1-20wt.% (based on fish meat) and blood plasma proteins in an amount of preferably 0.1-2wt.% (based on the fish meat) to the fish meat such as walleye pollack. Furthermore, the weight ratio of the powdery soybean proteins to the blood plasma proteins is preferably within the range of (99/1) to (50/50). |
