| 摘要 |
PURPOSE:To obtain refrigerated ground fish meat which can give paste products inhibiting denaturation caused by refrigeration without increased sweetness and having excellent whiteness and elasticity, by adding reduced starch hydrolysate to starting fish meat. CONSTITUTION:100pts.wt. of starting fish meat are combined with 0.5-15pts.wt. of reduced starch hydrolysate and refrigerated to give the subject refrigerated ground meat. The starting fish meat is obtained by removing, from the fish bodies, bones, fillets, head, internal organs, exposing the dressed fishes to water, when needed, removing black skin or the like and draining. The reduced starch hydrolysate contains more than 40wt.%, preferably more than 60wt.% of oligosaccharide alcohols of trimmer or more polymer. In order to improve the properties of the ground fish meat in addition, surfactant for food, fat and oil, branched dextrin and phosphate polymers also can be added thereto, if desired. |
