| 摘要 |
PURPOSE:To obtain a paste product of fish meat not causing collapse of shape of the product even by boiling for many hours by swelling mannan made from the starch of the devil's-tongue with water, adding an alkali, stirring, grinding, denaturing, gelatinizing and blending the gelatinized mannan with a meat binder of fish meat. CONSTITUTION:Mannan made from the starch of the devil's-tongue is incorporated with water, swollen with water, blended with an alkali agent (e.g., calcium hydroxide) and denatured by stirring or grinding to form fine gel. Then the fine gel is blended with a meat binder of fish meat so that the denatured mannan made from the starch of the devil's-tongue is organically bonded to protein of fish meat. Then the blend is treated by a conventional procedure to give a paste product of fish meat (e. g., boiled fish paste) having soft texture and not causing collapse of shape by boiling in ODEN (Japanese hotchpotch). The amount of the mannan gel made from the starch of the devil's-tongue denatured with the alkali blended is properly 5-50wt.% based on the meat binder of fish meat. |
