| 摘要 |
PURPOSE:To improve the taste, flavor, color and fishy smell as well as springiness and water-retainability of fish meat (scrap meat), by treating (scrap) fish meat with an aqueous solution of a Ca salt, dehydrating the meat to a prescribed water-content and mixing with plasma protein, albumen and/or cow's milk. CONSTITUTION:Fish meat or its scrap meat (minced meat) for e.g. a processed fish food raw material such as merluza, hake, sardine or bonito is exposed to or injected with an aqueous solution of a Ca salt (e.g. CaCl2) having a concentration of 0.01-10mM and dehydrated to a water-content of 70-90%. The dehydrated fish meat (scrap) is mixed with 0.01-15% (dry basis) of one or more kinds of additives selected from plasma protein (or serum protein), albumen, cow's milk, their extracted components and dried powder. |
