| 摘要 |
PURPOSE:To provide a low-caloric, high-protein seafood hamburger of good taste, produced from a ground paste of fish-and-shellfish, seaweed and vegetables in a specified weight ratio. CONSTITUTION:A fish-and-shellfish is made into a ground paste, which is then kneaded in ca.10-20min while heating to pref. 50-70 deg.C. Next, the resultant kneaded product is cooled to room temperature and admixed with seaweed and vegetables and furthermore, if needed, spices and/or thickening followed by kneading. Thence, the resulting kneaded product is formed to a specified shape and roasted by a conventional method, thus obtaining the objective seafood hamburger. This hamburger is comprised of 200-400 pts.wt. of the fish-and- shellfish ground paste, 1-10 pts.wt. of the seaweed and 50-150 pts.wt. of the vegetables. |
