| 摘要 |
PURPOSE:To prepare a food having excellent texture and rich taste and flavor, by adding paste of finely cut chicken's skin to ground fish meat paste. CONSTITUTION:The objective fish and meat food is produced by mixing ground fish meat with 5-50% paste of chicken's skin cut to small pieces of <=0.5mm in size. Although fat is present on the surface of chicken's skin, it is preferable to cut the chicken's skin with a micro-cutter in the fat-coated state from the viewpoint of the labor and economy to remove the fat from the skin. The approximate composition of the fat-containing skin paste of chicken produced by the above process is 55% water, 9% protein, 30% fat and remaining part of carbohydrate and, accordingly, the paste has extremely high nutritive value. When the size of finely cut chicken's skin is much larger than 0.5mm, the gelatinizing power of the ground fish meat is reduced and the obtained product gives dry feeling to the palate. A creamy mousse-like feeling can be attained when the size is far smaller than 0.5mm and the fibrous feeling of the product increases when the size of the cut skin reaches 0.5mm. |
