| 摘要 |
PURPOSE:The titled food having the same degree of viscosity as that of ground fish for boiled fish paste before heating, and being gelatinized after heating, obtained by heating and coagulating an acidic emulsified food containing fats and oils, and protein having thermally coagulating properties. CONSTITUTION:An acidic emulsified food containing (A) preferably 30-60wt% fats and oils, and (B) preferably 10-40wt% protein having emulsifying power and thermally coagulating properties, preferably at 2.5-5.0pH, is coagulated under heating, to give the aimed food. |
