| 摘要 |
PURPOSE: A method of making a kamaboko product by thawing frozen surimi with a grinder, mixing with salt and ice and then heating. The product has improved taste and color as well as a chewy texture, as compared to conventional boiled fish paste using wheat flour or Japanese kamaboko. CONSTITUTION: A high quality of frozen surimi is thawed in a natural state or additionally by the use of a grinder, the thawed frozen surimi is added with salt and ice over three times and then mixed with a mixer. Thereafter, it is added with 4 to 60% by weight of water, based on the total weight of the dough, together with additives and auxiliary materials. It is formed into a specified form, heated at low temperature of 120 to 130deg.C and high temperature of 150 to 160deg.C respectively and then cooled after removing oil from the heated material with a deoiler. |
