| 摘要 |
Ground frozen fish flesh is produced by mixing the fish with (1) 1-10%, pref. 2-9% of a powdered or granular colloid form from 70-99% of a crystalline stabilized sugar alcohol and 30-1% of fine oil or fat particles dispersed in it and (2) 0.1-0.5% of a powdered or granular polyphosphate followed by drying. The colloid is pref. prepd. by either (a) melting the sugar, dispersing the oil/fat, then cooling and crystallizing by seeding; (b) dispersing the oil/fat in a hot aq. soln. of the sugar, cooling, seeding and drying. The process affords improved whiteness and elasticity properties. |
