| 摘要 |
PURPOSE:To obtain a food material having excellent palatability compared with a paste food material such as KAMABOKO (boiled fish paste), by heating a thermally denaturated fish meat at a specific temperature under a specific pressure for a specific period to effect the melting and reconstitution of the meat. CONSTITUTION:A thermally denaturated fish meat having a water-content of 7-85% is added with an additive such as sugar, starch, etc., and heated at 150-200 deg.C under >=30kg/cm<2> pressure for 1-5min to effect the melting and reconstitution of the meat. A food material having excellent palatability compared with conventional paste food material such s KAMABOKO, CHIKUWA (a bamboo-shapd broiled fish paste) can be produced by this process to enable the expansion of the use of thermally denaturated fish meat. |
