| 摘要 |
PURPOSE:To obtain a pudding-like food having soft and smooth texture, by adding whey protein and oil or fat to ground fish meat, emulsifying the product, and coagulating the emulsion with heat. CONSTITUTION:100pts.wt. of ground fish meat is added with 1-10pts.wt. of whey protein and 30-100pts.wt. of food oil or fat, and the mixture is emulsified. The resultant emulsion is heated e.g. at about 90 deg.C for about 1hr. |
