| 摘要 |
PURPOSE:To obtain, without need for heating, the title product with unvarying quality, having adequate resilience and smooth tongue touch, by incorporating fish meat having specific protein concentration with a neutral salt in specified proportion followed by application of a specified high pressure on the resultant blend. CONSTITUTION:The objective product can be obtained by incorporating (A) 100pts.wt. of a fish meat with the protein concentration of >=40mg/ml is incorporated with (B) 1-10pts.wt. of a neutral salt (normally, table salt) followed by application of a pressure of 500-5,000kg/cm<2>, thus obtaining the objective product. It is suggested that the pressurization be performed under such conditions that after the pressure reaches a desired level, the resulting pressure is retained at this level for 5-20min. |
