| 摘要 |
PURPOSE:To prepare an excellent ground fish meat or fish-paste product, by adding a thiol protease inhibitory substance to a fish meat, on which sporozoa are parasitic, having jelly meat parts to prevent jellying. CONSTITUTION:A thiol protease inhibitory substance (an actinomycete), a culture of an aspergillus, antipain, chymostatin, TLCK, a sulfite, an extract of fish eggs, bee venom, or potatoes, or egg white pseudoglobulin fraction, is added to a fish meat having jelly meat parts, in a blaching or kneading step, or both to give an enzymic activity <= about 1,000 units, preferably <=200 units. |
