QUALITY IMPROVER FOR ADDITION TO FROZEN GROUND FISH MEAT AND PRODUCTION OF FROZEN GROUND FISH MEAT USING THE SAME IMPROVER

摘要

PURPOSE:To improve an elasticity by adding a quality improver containing calcium glycerophosphate as a principal ingredient to frozen and ground fish meat in a specific proportion. CONSTITUTION:A composition prepared by preferably blending 100 pts.wt. sugar or sugaralcohol with 0.5-30 pts.wt. calcium glycerophosphate is granulated to afford a powdery or granular quality improver having 16-175 mesh particle diameter. The above-mentioned quality improver in an amount so as to provide 0.01-1wt.% calcium glycerophosphate is then added to frozen and ground fish meat and improve elasticity thereof.