| 摘要 |
PURPOSE:To effectively prevent the water separation of a fish meat paste product and obtain the fish meat paste product having improved whiteness, by adding specific amounts of sorbitol and milk powder to a finished ground fish meat. CONSTITUTION:A fish meat paste product is produced by a conventional method. In the process, sorbitol and milk powder in the respective amounts of 0.1-1.5wt%, preferably about 0.2-1wt% based on the finished ground fish meat are added and, as desired, an alkali metal salt of phosphoric acid, e.g. sodium metaphosphate, in an amount of 0.02-0.3wt% based on the finished ground fish meat is further added. |
