| 摘要 |
PURPOSE:To obtain a fish meat processed food having improved digestibility, palatability, shelf stability, etc., by blending ground fish meat with salt, a culture solution of lactic acid bacteria, sugar, etc., putting them in a closed container, heating them, fermenting them, and releasing them so that water is gradually evaporated and reduced. CONSTITUTION:Ground fish meat of sardine, Atka mackerel, etc. is blended with 2-5wt% salt, 5-8wt% culture solution of lactic acid bacteria (e.g., Lactobacillus bifidus), 1-2wt% sucrose, and, if necessary, 2-4wt% rice bran, and 1-3wt% wheat flour or starch, and kneaded well. They are put in a closed container so that they are not dried, fermented under heating at 35-40 deg.C for 12-24hr, protein of fish meat is hydrolyzed into amino acids, and saccharides are converted into lactic acid. The blend is then released, heated at 50-75 deg.C for 5-10hr so that water is gradually evaporated, and water in the blend is reduced to 40- 50wt%, to give a fish meat processed product preservable for a long period. |
