| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a fish sausage free from the need of use of oil, when frying the fish sausage with vegetables in oil. <P>SOLUTION: The fish sausage is obtained by mixing 10-18 wt.% of lard and/or pig fat so as not to be homogenized with other raw materials. It is preferable to produce the fish sausage by mixing all the raw materials thereof, followed by mixing lard and/or pig fat, without being homogenized at a melting point or below of the lard and/or pig fat. Alternatively, it is preferable to produce the fish sausage, by mixing all the raw materials thereof followed by mixing lard and/or pig fat shredded to a size of 5-10 mm at a melting point or below of the lard and/or pig fat. <P>COPYRIGHT: (C)2008,JPO&INPIT |
