| abstract |
(57) [Summary] [Structure] Fish meat and / or livestock meat is dipped in a dipping solution in which calcined calcium is mixed with the following treating agents: whey protein, vegetable protein, thickening polysaccharide, starch, dextrin, fiber, metal. Ion, mannan, ester, collagen, enzyme, p H regulator. [Effect] The yield and texture can be improved without impairing the flavor. |