| 摘要 |
PURPOSE:The titled composition capable of extremely effectively preventing shortening of durability of minced fish meat, obtained by blending a saccharide such as sugar, sugaralcohol, etc., with specific amounts of an organic acid salt such as sodium citrate, etc., and a calcium compound such as calcium hydroxide. CONSTITUTION:One or more saccharides such as sugar a sugaralcohol (e.g. sorbitol, etc.), etc., is blended with 1-50wt% based on the saccharide of one or more organic acid salts such as sodium citrate, sodium succinate, sodium malate, etc., and 0.1-7wt% one or more calcium compounds such as calcium hydroxide, calcium oxide, calcium chloride, calcium acetate, calcium lactate, etc., to give the aimed composition. When the composition is blended with minced fish meat raw material, kept in cold storage, thawed after several months and processed into KAMABOKO (boiled fish paste), a product having improved crispness and elasticity is obtained. |
