| 摘要 |
PURPOSE:To impart a fish paste product with nearly the same color as the color developed by D-glucose, and to improve the preservability of the paste, by using D-fructose as a color-developing agent. CONSTITUTION:A finely ground fish meat is added with <=3.5% of D-fructose and if necessary, with a springiness-improving agent, a pH-stabilizer, a surface active agent, etc. |
