| 摘要 |
PURPOSE:To prepare a fibrous flaky food composed partly of uniform fibrous structure and partly of a muscular tissue structure, by extruding and spinning salted paste of fish or shellfish meat into a mixed aqueous solution of salt and an acid, partly collecting the filaments, and heating and cutting the product. CONSTITUTION:The meat of fish or shellfish is mixed with 1-10wt% salt and optionally various other subsidiary raw materials and food additives, and kneaded to obtain meat paste, which is preferably deaerated and extruded through a die having fine nozzles into a coagulation bath composed of an aqueous solution of salt and an acid such as hydrochloric acid, phophoric acid, acetic acid, citric acid, etc. and having a pH of 3.5-5.5, preferably 4.0-5.0. The concentration of the salt in the solution is <=15wt%. The produced fibrous meat protein is collected, bonded, heated, cut to proper lengths, and washed with water. |
