| 摘要 |
PURPOSE:To obtain fisheries paste product having improved springiness at a low cost, by irradiating ultraviolet radiation to fish meat paste in the produc tion of a fisheries paste product. CONSTITUTION:Ground meat of sardine, black scraper, etc., is added with a proper amount of salt and mixed to obtain a fish meat paste, which is irradiated with ultraviolet radiation in the setting step. The intensity of the ultraviolet radiation is preferably about 1,000-6,000muW/cm<2> and the irradiation is carried out preferably for about 20-100min. The irradiated meat is heat-treated e.g. by boiling to obtain the objective fisheries paste product. A fisheries paste product having improved springiness can be prepared even from ground meat of red-meat fish such as sardine and bonito. The force of the obtained fisheries paste product can be further improved by adding a small amount of sodium ascorbate to the fish meat paste prior to ultraviolet irradiation. |
