| 摘要 |
PROBLEM TO BE SOLVED: To provide a new type of batter-coated fried fish paste product (fried fish ball) having a smooth surface free from wrinkles, having a good finished ingredient surface, even when containing an ingredient such as vegetable, and maintaining the desirable texture of the fried fish ball, even when frozen and stored, and to provide the frozen product. SOLUTION: This fried fish paste product is obtained by coating the surface of a non-heated fish paste product with a low concentration batter and subsequently frying the coated product. The fish paste is a non-heated fish paste, a fish paste stabilized by preliminarily heating the fish paste only for its molding treatment, or a mixture of a fish paste with ingredients. The fish paste contains an edible oil or fat in an amount of 10-20 wt.%. |
