PURPOSE: To obtain an agent for improving quality of a steamed fish-paste cake in the shape of a half cylinder, boiled fish-paste cake in the shape of bamboo, soft, white steamed fish cake, etc., capable of improving jelly strength, especially L value and containing a mixture composed of sodium bicarbonate, calcium citrate and calcium lactate in a specified ratio as the effective component.
CONSTITUTION: With one or more selected from a group composed of a starch, saccharide, sugaralcohol, seasoning, preservative and salt, 1 pts.wt. sodium bicarbonate, 0.1-3 pts.wt. calcium citrate and 0.1-3 pts.wt. calcium lactate are preferably blended to prepare the objective agent for improving quality. The resultant agent is added to fish meat during the production process of sea food paste products in an amount of 0.01-9 pts.wt.
YAMAMOTO YASUHIRO
NAITOU MAYUKO
EBISU TAKASHI
| JPH01247062A | 1989-10-02 |