| 摘要 |
PURPOSE:To prepare a novel food material having soft texyure and desirable taste, by forming and heat-treating a pasty mixture obtained by adding ground fish to an emulsion containing soybean protein, oils and fats, and water, and kneading the mixture. CONSTITUTION:Ground fish is added to an emulsion containing soybean protein, oils and fats, and water at ratios shown as a hatched area in the figure, and if necessary, starches, salt, seasonings, coloring matters, etc. The mixture is homogenized, shaped by conventional procedure, optionally filled in a casing, and heat- treated by steaming, roasting, frying, etc. to obtain the objective food material. The food material thus obtained has unique texture by the additive effect of the emulsified oils and fats, and soybean protein. Preferably, 60-90wt% of the proteins in the mixture are originated from soybean, and 40-10wt% from the fish meat. |
