IMPROVING AGENT FOR FROZEN GROUND FISH MEAT AND FISH MEAT BOILED PASTE AND IMPROVING METHOD

摘要

PURPOSE:An improving agent which is composed of a surfactant for food product which is liquid at room temperature and a starch powder at a specific ratio is added to ground fish meat to increase the whiteness of the boiled fish paste such as KAMABOKO or CHIKUWA without any adverse effect on its elasticity. CONSTITUTION:A quality-improving agent which is composed of 1pt.wt. of a surfactant for food products, which is liquid at room temperature, and 0.5- 5pts.wt. of a starch powder of more than 3 specific volume is added to ground fish meat by 0.05-3wt% based on the fish meat.