| 摘要 |
PURPOSE:An ascorbic acid and calcium chloride and/or calcium lactate are added to produce fish or meat paste products with good quality and storage stability, further preventing their discoloration caused by ascorbic acid. CONSTITUTION:When fish or meat paste products are produced by a usual method, an ascorbic acid such as L-ascorobic acid, erythorbic acid or their alkali metal salt and a quality modifier for fish or meat paste product modifier containing calcium chloride and/or clacium lactate are added to finely kneaded paste by 0.01-0.4wt%, preferably 0.05-0.2wt%, an ascorbic acid, calculated as free ascorbic acid, and 0.01-0.3wt% preferably 0.1-0.2wt% calcium compounds calculated as calcium. |
