| 摘要 |
PURPOSE:To obtain the subject product having a gel structure of good quality by adding common salt to fish meat, grinding down the fish meat, subjecting the resultant ground fish paste to pressurizing treatment, then heating and coagulating the paste. CONSTITUTION:The objective product is obtained by adding common salt to meat of white-meat fish such as walleye pollack or red-meat fish such as sardine or mackerel as a raw material, grinding down the fish meat in a silent.cutter, etc., providing a meat paste, then placing the resultant meat paste in a pressure container using a pressure producer up to about 10000atm and subjecting the paste to pressurizing treatment by applying a prescribed isostatic pressure thereto for about 30min, heating and gelatinizing the pressurized paste. |
