| 摘要 |
A process for producing a flake style food which comprises adding a dehydrated vegetable and a polysaccharide thickener to a seasoning solution, emulsifying the obtained mixture by stirring at a high speed of from 1,000 to 10,000 rpm within a temperature zone of from 10 to 80 DEG C for 1 to 10 minutes and mixing the emulsified product thus obtained with one or more of fish meat, poultry meat or cattle meat which is in the form of flakes. |
