| 摘要 |
PURPOSE:To prepare a marine fish paste product having improved gel strength and springiness, by adding an emulsion consisting of an aqueous solution containing a mixture of egg white with soybean protein and a fat or oil to a ground fish meat. CONSTITUTION:(a)30-60pts.wt. a 10-40% aqueous solution containing 20- 50pts.wt. egg white and 80-50pts.wt. soybean protein is emulsified with (b) 70-40pts.wt. a vegetable oil, e.g. soybean oil or rapeseed oil, in a mixer to give (B) an emulsion. (B) 1-20pts.wt. the emulsion is then added to (A) 100pts.wt. a ground fish meat to prepare a marine fish paste product by the conventional method. |
