気泡入り練り製品の製造方法
- 专利权人:
- 株式会社紀文食品
- 发明人:
- 久坂 一仁,村岡 知美
- 申请号：
- JP2007218703
- 公开号：
- JP5379362B2
- 申请日:
- 2007.08.24
- 申请国别(地区):
- JP
- 年份:
- 2013
- 代理人:
- 摘要：
To provide a method for producing a bubble-containing fish paste preventing generation of moistness at the surface of a bubble-containing fish paste such as Hannpen (minced and steamed fish) caused during production thereof by heating without causing change in taste or palate feeling nor introducing any new equipment.
SOLUTION: The method for producing a bubble-containing fish paste provides increasing acidity of at least the surface of the bubble-containing fish paste to reduction the moistness. Namely, in the method and an increase in acidity of at least the surface of the bubble-containing fish paste (acidification) results in preventing the moistness caused ON the surface of the bubble-containing fish paste after heated. More specifically and the moistness caused ON the surface of the bubble-containing fish paste after heated is prevented through making the acidity of at least the surface of the bubble-containing fish paste have a pH of (5.10) - (6.55).
COPYRIGHT: (C)2009 and JPO& INPIT
- 来源网站：
- 中国工程科技知识中心
