| 摘要 |
PROBLEM TO BE SOLVED: To utilize the food resource through reusing highly nutritive strained bean lees as a material for various foods by freezing and grinding strained bean lees followed by drying the ground product and then incorporating the dried product with a seasoning and/or other ingredients. SOLUTION: First, strained bean lees (pref. strained soybean lees) is frozen, and then ground and dried. Secondly, the dried ground product, as a food material stock, is incorporated with material (s) corresponding to the final product to obtain the objective food material. Furthermore, this food material is subjected to secondary processing such as boiling, baking or frying to obtain the final food product. Specifically, for example, 5000g of a food material stock prepared by pulverizing and drying frozen bean-curd refuse is incorporated with 5000g of ground walleye pollack meat, 400g of potato starch, 400g of modified starch, 200g of lard, 140g of common salt, 250g of a spreader, and, if needed, water, and the resultant blend is kneaded to obtain a food material for a fried fish-paste product, so-called SATSUMA-AGE. |
