To provide pasty minced fish produced so as to keep its pasty condition without giving an eater pasty feeling even when heated: to provide processed food: to provide a method for producing the pasty fish paste: and to provide a gelatinization inhibitory agent for minced fish.
The pasty minced fish contains at least one of xanthan gum, alginate, methylcellulose, guar gum, tara gum, locust bean gum, konjak mannan, carrageenan, pectin, gum arabic, pullulan, soybean polysaccharide, tamarind gum, psyllium, gelatin, low-strength agar, low-viscosity guar gum and low-viscosity tamarind gum as hydrocolloid, and at least one of citric acid, lactic acid, acetic acid, fumaric acid, tartaric acid, gluconodelta lactone, phytic acid, phosphoric acid and the salt thereof as an acidifier.
| JPS55150879 | PREPARATION OF SEASONED FLATFISH BY HEATING AT HIGH PRESSURE |
| JPH07327641 | A SET OF SAKE-WARMING MATERIALS |
| JP2020080840 | MANUFACTURING METHOD OF BOTARGO |
NEHASHI REIMI
| JP2000023640A | 2000-01-25 | |||
| JPS5396355A | 1978-08-23 | |||
| JP2002281942A | 2002-10-02 | |||
| JPS61257161A | 1986-11-14 | |||
| JPS61260855A | 1986-11-19 | |||
| JPS60221058A | 1985-11-05 | |||
| JPH01291769A | 1989-11-24 | |||
| JP2000023640A | 2000-01-25 |
JPN7012001316; Ｎｉｐｐｏｎ Ｓｕｉｓａｎ Ｇａｋｋａｉｓｈｉ，２００１，６７（５），ｐ．８８１-６
Kazuya Chikatsu
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