| 摘要 |
PURPOSE:To prepare a marine fish-paste product having improved elasticity, with few wrinkles and crepes, free from collapses, by gelatinizing ground fish meat containing soybean protein in an oil. CONSTITUTION:Ground fish meat is incorporated with suitable seasonings, and ground. The material thus obtained is immersed in an edible oil, e.g. refined or palm oil, gelatinized at about 30-45 deg.C for 10-20min, and then heated in oil at 100 deg.C or below. |
