| 摘要 |
PURPOSE:To obtain the titled tasty fish meat of a dense tissue structure having flavor and sense of eating, similar to that of cattle meat and entirely different from that of raw materials, by freezing and denaturing an animal or vegetable protein raw material and treating the resultant raw material with an aqueous solution of a protein denaturing agent. CONSTITUTION:An animal or vegetable protein raw material, e.g. ground walleye pollack meat, containing fish and shellfish meat is kneaded and formed, as necessary, together with an additive, e.g. common salt, potato starch, seasoning, colorant, etc., and the resultant formed material is allowed to stand in an atmosphere at -2--20 deg.C for 5-48hr, slowly frozen and denatured to give a frozen and denatured meat. The obtained meat is without thawing directly dipped in an aqueous solution of a protein denaturing agent, e.g. 0.5-2% aqueous solution of alum, acetic acid, etc., 5-20% common salt solution or 20-70% aqueous solution of ethyl alcohol, etc., for 30sec - several min and chemically denatured, washed with water to wash away the residual solution of the aqueous solution of the protein denaturing agent. |
