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

摘要

PURPOSE:To prepare a fish paste product free from discoloration caused by ascorbic acid, resistant to degradation, and having improved taste and flavor, by adding an improving agent consisting of coated ascorbic acid and calcium salt of edible organic acid. CONSTITUTION:A quality improving agent for fish paste products, containing coated ascorbic acid (ascorbic acid powder coated with hardened oil, etc.) prepared by conventional method and an edible organic acid calcium salt, e.g. calcium lactate, calcium citrate, etc., is added together with other additives to finished fish paste, and kneaded. The amount of coated ascorbic acid is 0.01- 0.3wt%, pref. about 0.05-0.2wt% as ascorbic acid or erythorbic acid, and that of the calcium salt of edible organic acid is 0.01-0.3wt%, pref. about 0.1-0.2wt% as calcium.