Method for producing protein jellies from fishes and crustaceans

摘要

Producing protein jellies from fishes and crustaceans by separating myofibrillar protein from fishes and crustaceans, and subjecting the resulting protein-water system, comprising from 5 to 50% by weight of said protein, to cooling to crystallize the system after which it is defrosted. Said system may contain animal or vegetable protein, lipids, carbohydrates or salts. The jelly produced retains the shape imparted thereto and is resistant to various kinds of treatment, for example, boiling and roasting.