AGENT FOR IMPROVING QUALITY OF FISH PASTE AND PREPARATION OF FISH PASTE PRODUCT

摘要

PURPOSE:To provide a quality-improving agent composed of calcium chloride, potassium chloride, a combination of calcium chloride and sodium chloride, a combination of potassium chloride and sodium chloride, etc., and giving a high-quality fish paste product having high springiness even from degraded fish and soft-meat fish. CONSTITUTION:The objective fish paste product is prepared by mixing 1,000 pts.wt. of raw fish meat collected e.g. from spawned walleye pollack, 2,000 pts.wt. of water and 0.3-3.0 pts.wt. of a quality-improving agent consisting of calcium chloride, potassium chloride, a combination of calcium chloride and sodium chloride or a combination of potassium chloride and sodium chloride, and subjecting the mixture to exposure to water, preliminary dehydration, removal of small bones, tendons and skin, main dehydration and mincing. The obtained fish paste is added with salt, uniformly rubbed with salt for 15min, filled in a polyethylene tube, packed in a casing, boiled in hot water at 90 deg.C for 40min and cooled with cold water to obtain a KAMABOKO (boiled fish paste).