| 摘要 |
PURPOSE:To readily obtain saltless boiled fish paste capable of being seasoned with a taste entirely different from a conventional one, by pressurizing ground fish meat and heating the ground fish meat at a specific temperature in or after pressurizing. CONSTITUTION:Ground fish meat 3, e.g. ground walleye pollack meat, etc., is charged into a cylinder 1 of a pressurizer and a pressure is applied from above by a plunger 2 to gelatinize the ground fish meat 3. The ground fish meat 3 is heated in pressurizing operation or after the pressurizing and passed through a temperature region substantially at >=75 deg.C to afford the aimed boiled fish paste. |
