| 摘要 |
PURPOSE:An oil-in-water type emulsion is injected into fish meat or processed fish meat of low oil content to give fish meat food with improved taste and texture. CONSTITUTION:An oil-in-water type emulsion is injected into fish meat or processed fish meat, e.g., with needles under a pressure of 1-5kg/cm<2> to adjust the oil content, preferably to about 10-35wt% in the product. |
