| 摘要 |
PURPOSE:To obtain the titled ground fish meat having improved freshness and containing no artificial additive, by performing all the steps from storage of a raw material fish to production and preservation of the ground fish meat at specific temperatures and adding a specific amount of protein hydrolyzate extract to the ground fish meat. CONSTITUTION:All the steps from storage of a raw material fish to production of ground fish meat and preservation thereof are performed at -5-+5 deg.C, preferably -3-+3 deg.C temperature. 0.5-5pts.wt., preferably 1-3pts.wt., based on 100pts.wt. ground fish meat, protein hydrolyzate extract obtained by hydrolyzing a fish or shellfish with a proteolytic enzyme as a protein denaturation inhibitor is added thereto. |
