| 摘要 |
Surimi suitable for the production of Kamaboko (fish meat jelly) can be obtained at high yield by compounding (1) a salt-soluble protein fraction prepared by mincing fish meat taken from raw fish into a sol-form, water-washing the resulting sol and dewatering and then subjecting the same to a salt-solution treatment, with (2) heat-denaturated water-soluble protein fractions prepared by heating to coagulation water-soluble protein fractions leached out in the water-wash and salt-solution treatment. |
