| 摘要 |
<P>PROBLEM TO BE SOLVED: To increase food value of a boiled fish paste not limited as japanese foods but serving as a food of a western food field by wiping out the conventional concept that the boiled fish paste is a paste of marine products only, and adding additional value of new smell and taste, and to provide a new serving idea and a method for getting a market of the boiled fish paste, not limited in a category of a side dish of rice, by giving the boiled fish paste evaluation as an item of dish. <P>SOLUTION: Before hardening ground meat of marine products, such as fish and cuttlefish, raw or dried mushrooms such as porcini, Morchella esculenta, truffle, Tricholoma matsutake, Cortinellus shiitake, Pleurotus eryngii or their powders are embedded so as to hold texture, smell and flavor. Further, in that times, western taste is emphasized by mixing with western liquors such as wine, brandy, whiskey, gin or vodka. The mushroom for embedded in the boiled fish paste may be not only solid one but also extracts extracted from the mushroom. <P>COPYRIGHT: (C)2008,JPO&INPIT |
