| 摘要 |
PURPOSE:To impart the tackiness, improve the water retaining property, make the storage for a long term possible and improve the flavor, by adding a special adhesive, water retaining agent and a polysaccharide to loose eggs. CONSTITUTION:A walleye pollack roe obtained by mixing additives, e.g. a polysaccharide consisting essentially of starch, fibrous polysaccharide such as cellulose and insoluble fibrous soybean polysaccharide prepared by removing proteins from defatted soybeans and sodium caseinate obtained by reacting casein which is a mammalian milk protein with a neutral sodium salt, having the tackiness and water retaining property with loose eggs. In the process, 8% residual salt concentraction stuck to the loose eggs is used as a standard, and the mixing ratio of the polysaccharide with the casein is adjusted. The resultant mixture is then injected into a thin skin and moled into a desired size. |
