PROBLEM TO BE SOLVED: To provide a chicken paste product having elastic texture peculiar to a substitute product of a fish-paste product, in view of the fact that the stable supply of a fish-paste product represented by ground fish meat fried food and boiled fish paste, and using fish meat as the raw material is likely to be difficult because of a recent sudden rise in price of crude oil and decrease in fish catch, shortage of fishery successors, or the like.SOLUTION: It is necessary to finish a grinding process at low temperature in a short time in order to give elasticity peculiar to a fish-paste product by using chicken meat as the raw material. Therefore, the problem is solved by previously mixing chicken meat minced with a meat chopper with a sub-raw material, and completely freezing the mixture followed by half-freezing and grinding. Thereafter, according to an ordinary method, protein is coagulated by heating so as to change sticky ground fish meat to gel rich in elasticity.COPYRIGHT: (C)2012,JPO&INPIT【課題】すり身揚げやかまぼこに代表される魚肉を原料とする練製品は昨今の原油の高騰や漁獲量の減少、漁業後継者不足等により安定供給が困難となりつつある。そこで魚肉練製品の代替製品として特有の弾力のある食感を有する鶏肉練り製品を実現する。【解決手段】鶏肉を原料に使用して魚肉練製品特有の弾力をもたせるには低温、短時間で擂潰工程を終える必要がある。そのため、ミートチョッパーでひき肉にした鶏肉と副原料をあらかじめ混合し、完全凍結させた後半解凍したものを擂潰することで上記問題を解決する。その後は常法に従い加熱によるたんぱく質の凝固を行い粘稠なすり身から弾性に富んだゲルに変化させる。【選択図】図1
