METHOD OF MAKING *SUWARI KAMABOKO* *HARD TYPE OF BOILED FISH PASTE* WITH IMPROVED QUALITY

摘要

PURPOSE:After the protein of fish meat is salted out, soybean protein or casein is added thereto to make said ''suwari kamaboko'' with elimination of hard and rubber- like texture commonly characterized by conventional ''suwari kamaboko'', in which the fish meat is hardened by gelation, and improved smooth feeling when passes through throat. CONSTITUTION:When ''suwari kamaboko'' is made from fish meat by usual methods, soybean protein or casein, preferably in powdery form, is added to the fish meat that has been salted out, by 1-5, preferably about 3wt%.