The fish cake odor-masking agent null which is used for the manufacturing method and its manner of the fish cake

摘要

PURPOSE:To obtain a paste product with corrected smell of fish meat, cattle meat, etc., capable of imparting flavor of soy sauce to a product without impairing tissue strength such as rupture stress by adding soy sauce to fats and oils, emulsifying the fats and oils, providing a water-in-oil type emulsion and adding the formed emulsion to the product. CONSTITUTION:The objective paste product obtained by adding soy sauce to fats and oils, further preferably an emulsifying agent, flavor, seasoning, spice and antioxidant thereto, emulsifying the fats and oils, providing a water-in-oil type emulsion and adding the obtained emulsion thereto.