PURPOSE: To rapidly obtain the titled pasty substance with reduced fishy smell, by adding unrefined soy, etc., to fish meat, milling and kneading the resultant mixture, adding and blending various seasonings therewith, filling the obtained blend in a container, hermetically sealing the container and subjecting the sealed blend to retort treatment.
CONSTITUTION: Unrefined soy or raw soy or both in an amount of preferably 2W5wt.% are added to fish meat, such as walleye pollack or mackerel, and the resultant mixture is milled and kneaded. Various seasonings e.g. salad oil, common salt, edible vinegar, 'MIRIN' [sweet SAKE (Japanese rice wine)] or mustard, etc., are added and blended. The obtained blend is then filled in a container, hermetically sealed and heated at, e.g. 110W125°C under pressure for 15W20min, to carry out retort treatment and afford the aimed product.
| JPH0538261 | PREPARATION OF FOOD |
| JPWO2010098057 | Manufacturing method of fish paste products |
TAKAHASHI MITSUO
ODAKA YASUYOSHI
