| 摘要 |
PURPOSE:To obtain a fish meat paste product with suppressed fishy smell without incurring deterioration in springiness by adding and kneading soy sauce without any thermostable protease activity to raw materials for the fish meat paste product. CONSTITUTION:A fish meat paste product is produced. In the process, soy sauce without any thermostable protease activity is added and kneaded with raw materials for the fish paste product. The fish meat paste product is obtained by, as necessary, adding various seasonings to fish meat of white-flesh fish, such as walleye pollack or pike conger, or red-flesh fish, such as mackerel or sardine, or ground fish meat, frozen ground fish meat, etc., prepared by further carrying out refining, such as leaching or dehydrating, of the above-mentioned fish meat, milling the resultant fish meat, subjecting the milled meat to forming, steaming or boiling, frying in an oil, etc., to provide the product. The soy sauce without any thermostable protease activity refers to soy sauce with nearly approximate zero activity of neutral protease II without inactivating at a normal pasteurizing temperature and is obtained preferably by heat- treating the above-mentioned soy sauce at >=130 deg.C for 1-5min or filtering the above- mentioned soy sauce through an ultrafiltration membrane having 3000-6000 fractionated molecular weight. |
