| 摘要 |
PURPOSE:To prepare an air-containing fish paste food having low specific gravity (<0.7) without using ground meat of shark as essential raw material by forming a paste from of a ground meat and hydrolyzed soybean protein, whipping and forming the paste and heating the formed material. CONSTITUTION:100 pts.wt. of ground meat of walleye pollack, croaker, pile conger, etc., is added with about 1-50 pts.wt. of hydrolyzed soybean protein having a hydrolysis ratio (a value calculated by dividing the final nitrogen soluble in 3.6% trichloroacetic acid by total nitrogen and multiplying 100) of about 10-90 and produced by hydrolyzing soybean protein using conventional method and, if necessary, with other substances. The mixture is treated with a food cutter, etc., to form a paste, which is whipped with conventional continuous whipping means such as universal mixing and agitating apparatus to include air into the mixture. The whipped product is formed and heated with a heating means such as scalding (at 80-90 deg.C), steaming (at an atmospheric temperature of >=70 deg.C) or heating in oil (100-160 deg.C). An air-containing fish paste food having low specific gravity can be prepared by this process without using ground meat of shark and a subsidiary raw materials such as yam as essential raw materials. |
