| 摘要 |
PURPOSE:To obtain a food raw material free from autodigestion of protein and ill odor, by cutting and disintegrating raw meat of fish, shell-fisi or crustaceans at a low temperature to a size finer than a specific level, adding egg white, an emulsifier, and animal or vegetable oil or fat to the paste, and emulsifying the mixture. CONSTITUTION:A proteinous food raw material such as fish meat collected from fish body, shellfish meat separated from the shell, and meat of crastaceans, etc. is crushed to a size of <=200mu by a high speed cutting and grinding machine at a temperature below the freezing temperature (preferably -15-20 deg.C). The pasty raw meat obtained by the above process is mixed with egg white and an emulsifier, or whole egg and if necessary, an animal or vegetable oil or fat. The resultant material is a paste having high springiness, and free from autodigestion and ill odor. |
