| 摘要 |
PURPOSE:To improve the freeze-resistance of fish meat remarkably without too much increasing the sweetness of ground meat, by kneading raw fish meat with specific amounts of a low-molecular straight-chain oligosaccharide and a polymerized phosphoric acid salt, and freezing the mixture. CONSTITUTION:The objective frozen ground meat can be produced by kneading (A) 100pts. (wt.) of raw fish meat with (B) 1-15pts., preferably 3-12 pts. of a low-molecular straight-chain oligo-saccharide as a substitute for sucrose (e.g. a composition composed of 0.5-2% glucose, 20-35% maltose, 40-60% maltotriose and 15-20% maltotetraose or oligosaccharide having higher polymerization degree), (C) 0.2-0.3pts. of a polymerized phophoric acid salt (e.g. sodium tripolyphosphate) and preferably (D) 0.05-0.3pts. of a surfactant for food, and freezing the kneaded product. |
