| 摘要 |
PURPOSE:To prepare a fish or shellfish meat food having indistinguishably close resemblance to natural fish or shellfish meat food, by scouring a raw material composed of fish or shellfish meat with salt, thermally denaturating the resultant meat paste to obtain a core material, and coating and integrating the core material with a thin surface layer prepared by the chemical protein denaturation and thermal denaturation of the above meat paste. CONSTITUTION:The raw material composed mainly of fish or shellfish meat (e.g. meat paste of walleye pollack) is salted, and if necessary, kneaded with other fibrous protein of fish or shellfish meat, soybean protein, essence, etc. The mixture is deaerated in vacuum, and extruded through a nozzle having a form resembling to the cross-section of the desired food into a bath containing a chemical denaturation agent to effect the chemical denaturation of the surface of the extrudate. In the above process, the core of the extrudate is left to the undenaturated state, and is if necessary aged. The surface of the product is colored, and the product is heated by steaming or boiling to obtain the objective fish or shellfish meat food. |
