| 摘要 |
The present invention relates to a method of separating meat from fish while immersed in water or an aqueous solution of alkaline salts, saccharide and/or amino acids. Hitherto the fish meat has been separated from fish in air, so that the freshness of meat has rapidly deteriorated, but the present invention can prevent such a drawback. When the boiled fish paste is produced by use of fish meat which has been prevented from the deterioration of freshness, it is possible to obtain a boiled fish paste of a higher gel strength, in other words, one of a higher quality having good mouth feel. |
