| 摘要 |
PURPOSE:An emulsified food, containing a product obtained by treating fish meat with an enzyme or microorganism, and having particularly high effect on flavor, etc. in adjusting to a mayonnaiselike material. CONSTITUTION:Fish meat is treated with a proteolytic enzyme and/or a microorganism capable of digesting proteins at 0-60 deg.C for 5min-30 days to give a product containing preferably 20-50%, based on the total nitrogen-containing components, water-soluble nitrogen-containing component. The above-mentioned product in an amount of 0.1-15wt%, based on the finally obtained emulsified fat or oil composition, solid is mixed and homogenized with 45-90wt% edible vegetable oil, edible vinegar and water to give the aimed oil-in-water type emulsion. |
