METHOD FOR IMPROVING PHYSICAL PROPERTY OF FISH PASTE PRODUCT

摘要

PURPOSE:To obtain a fish paste product having good palatability in excellent workability while suppressing the setting of ground meat by adding an ammonium salt in the salting process in the preparation of a fish paste product from ground meat. CONSTITUTION:In the preparation of a fish paste product such as KAMABOKO (boiled fish paste) from ground meat (e.g. meat of walleye pollack), an ammonium salt (e.g. ammonium sulfate; the amount of the salt is preferably <=50mM per 1kg of the ground meat) is added to the meat in the salting process. The setting of the ground meat can be suppressed and a fish paste product having good palatability can be prepared.