| 摘要 |
A method of processing a fish patty by compressing a mixture of bone powder, tenderized flesh and a binding agent in a mold is provided to improve a chewy taste while retaining an original taste of fish and reduce the processing cost. Fish is cut and washed after removing fish intestine, fin and head and then divided into bone and flesh. The bone is dried at 150 to 250deg.C for 4 to 6hr to 5 to 20% moisture content and ground to 50 to 120meshes and the flesh is tenderized. The tenderized flesh is then mixed with the ground bone powder and a binding agent, molded at a pressure of 200 to 500kg/cm^2 and quickly cooled to -40 to -60deg.C. The binding agent contains 50 to 63% by weight of Konjac powder, 30 to 40% by weight of carrageenan, 5 to 10% by weight of corn starch, 2 to 3% by weight of dextrin and 0 to 1% by weight of calcium chloride. |
