| 摘要 |
PURPOSE:To produce ground fish meat having excellent elasticity without reducing qualities such as color or fragrance by adding a specific amount of transglutaminase to raw material fish meat. CONSTITUTION:During an arbitrary process of production of ground fish meat, preferably water bleaching or blending with an additive, 100 pts.wt. raw material fish meat is mixed with 0.001-5wt.%, preferably 0.01-5 pts.wt. transglutaminase and boiled fish paste, CHIKUWA (a kind of fish paste) and sausage of fish meat are produced. |
