| 摘要 |
PURPOSE: A method of preparing instant food by grinding the whole body of loaches and then gelling with a gelling agent containing carrageenan at high temperature is provided. Therefore, the product comprises two layers such as an upper gel layer consisting of loach soup and a lower gel layer consisting of loach solid and has improved appearance, handling properties and productivity. CONSTITUTION: Loaches are heated at 90 to 100deg.C and a loach solid part is separated from the soup thereof, 0.1 to 50.0% by weight of the loach solid part is mixed with 45.0 to 99.5% by weight of the loach soup and 0.1 to 20.0% by weight of one or more gelling agents at 60 to 90deg.C. and then cooled to 0 to 15deg.C to form a lower gel. Thereafter, 0.1 to 99.5% by weight of the loach soup is mixed with 0.1 to 50.0% by weight of purified water and 0.1 to 20.0% by weight of one or more gelling agents and ground at 60 to 90deg.C to form an upper gel, which is placed on the lower gel, cooled to 0 to 15deg.C. and then sterilized for 1 to 3min at 90 to 100deg.C. The gelling agents are selected from carrageenan, Konjac, xanthan gum, agar and gelatin at 60 to 90deg.C.
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