| 摘要 |
PURPOSE:To obtain the titled product having improved glutinousness and improved flavor, by adding soybean flour having high activity degree of lipoxygenase to fish meat, so that S-S bond is promoted by a method free from problems of carcinogenesis, etc. CONSTITUTION:Soybean flour having high activity degree of lipoxygenase (preferably >=15units/g) is added to fish meat, to give a marine paste product such as KAMABOKO (boiled fish paste), fried KAMABOKO, NARUTOMAKI (a kind of paste product), HANPEN (a cake of pounded fish), etc. |
