PRODUCTION OF FIBROUS FISH PASTE PRODUCT MADE FROM GROUND FISH OR SHELLFISH MEAT AS RAW MATERIAL

摘要

PURPOSE:To produce a fibrous kneaded fish paste product having improved crispiness, chewiness and sense of eating, by pressurizing and heat-treating ground fish or shellfish meat, opening the resultant fibrous tissuey material and boiling or steaming the opened material. CONSTITUTION:Auxiliary animal or vegetable raw materials, e.g. starch, defatted soybean, separated soybean protein, egg white, marine beef, etc., as necessary, are added and blended with ground white fish or shellfish meat and the resultant blend is then heat-treated, dried and dehydrated to =70% moisture to give a dried material. Ground fish or shellfish meat which is gelatinized, as necessary, by subjecting to gelatinization treatment is added to the dried material, fed to a twin-screw type extruder, kneaded under condition of 1-50kg/cm2, 100-200 deg.C and 100-250r.p.m. and extruded to afford a fibrous tissuey material. The resultant material is then charged into water, stirred and opened and, as necessary, 10-80wt% ground fish meat is added thereto. The obtained blend is boiled or steamed.