| 摘要 |
PURPOSE:A clear liquid whiteness improver for frozen ground fish meat or marine fish paste product, obtained by incorporating a liquid sorbitan ester of a fatty acid with a polyglycerol ester of a fatty acid and vegetable oil which are respectively liquid at ordinary temperature in a specific proportion and having improved dispersibility. CONSTITUTION:A liquid whiteness improver obtained by incorporating 1-5pts. wt. sorbitan ester of a fatty acid, preferably sorbitan oleate with 1-5pts.wt. polyglycerol ester of a fatty acid, preferably tetraglycerol pentaoleate, and 1-10pts.wt. vegetable oil preferably corn oil, which are respectively liquid at ordinary temperature. preferably, 0.1-1wt% above-mentioned liquid whiteness improver, glucide and polyphosphate are added to the fish meat for use. EFFECT:Boiled fish paste prepared by using the above-mentioned liquid whiteness improver causes no deterioration in jelly strength. |
