| 摘要 |
PURPOSE:To enable finishing of ground fish meat into a paste product having a high jelly strength and nutritive value even in using low-quality ground fish meat as a raw material by blending ground fish meat prepared from fishes and shellfishes and/or animal products as a raw material with a soybean protein paste of a specific composition in a specific proportion. CONSTITUTION:The aforementioned paste product contains 100 pts.wt. ground fish meat prepared from fishes and shellfishes and/or animal products as a raw material and 10-150 pts.wt. soybean protein paste obtained by blending 5-40wt.% soybean protein with 0.1-5wt.% basic salt of an alkali metal and 55-94.9wt.% water as essential ingredients. The soybean protein is not especially limited; however, separated soybean protein is preferred. Sodium carbonate, potassium carbonate, sodium hydrogencarbonate, potassium hydrogencarbonate, etc., are preferred as the basic salt of alkali metal. |
