METHOD AND AGENT FOR IMPROVING QUALITY OF FISH-PASTE PRODUCT

摘要

PURPOSE:To improve the stiffness, springiness and preservability of a fish-paste product, to eliminate its troubles such as discoloration, generation of bitter taste, etc., and to improve the quality, by adding proper amounts of coating ascorbic acid and CaCl2 to ground fish meat during the preparation of the fish-paste product. CONSTITUTION:(A) Coating ascorbic acid containing 0.8-10pts. of coating agent per 1pt. of ascorbic acid (or its Na salt) and obtained by kneading ascorbic acid together with a vegetable or animal oil, hardened oil, stearic acid, etc. and granulating the mixture and (B) CaCl2 are added simultaneously or separately to ground fish paste in the course of the preparation of a fish-paste product. The amounts of (A) and (B) are 0.01-0.4wt% and 0.02-0.5wt% of the ground fish meat, respectively. The additives improve the preservability and stiffness of the product. The ascorbic acid is effective to prevent the generation of bitter taste and to make unnecessary the strict control of the kneading time which is required by the presence of CaCl2, and CaCl2 has the effects of e.g. preventing the yellowing of ascorbic acid during storage.