beta-Maltose → Sorbitol

Participants

Reaction Steps

Four thousand parts of a thawed raw meat paste of Alaska pollack was mixed with 80 parts of maltose, 80 parts of sodium glutamate, 200 parts of potato starch, 300 parts of ice water, 12 parts of sodium tripolyphosphate, 120 parts of salt, and 100 parts of an aqueous solution containing 10 parts of a polyol-type ganoderan obtained by the method in Example 3, and 1 part of sorbitol, after which about 120 g aliquots of the mixture were shaped, and placed on pieces of wood. The resultant was heated with steam so that the product temperature increased to about 80° C. in 30 minutes, cooled at room temperature, and allowed to stand at 4° C. for 24 hours to obtain a fish meat product.

Provenance & Evidence