| 摘要 |
PROBLEM TO BE SOLVED: To obtain chips of salmon and trout provided with a crispy feeling, suppressing the roughness of feeling on the tongue, a scorched flavor and a heated smell, having excellent taste and texture, by adding a fixed amount of swollen rice flour to ground fish meat or picked meat of salmon, trout, etc. SOLUTION: Groufid fish meat or picked meat of salmon or trout is mixed with 100-300 g based on 1 kg of the ground fish meat of mixed flour of swollen rice flour or wheat flour and starch treated by wet heat. Preferably the ratio of the starch treated by wet heat in the mixed flour of the wheat flour and the starch treated by wet heat is 25-62.5% and the amount of a swelling agent is 20-30 g based on 1 kg of the swollen rice flour. Preferably the mixture is cooled with an oil by a vacuum fryer at 70-110 deg.C to prevent an offensive smell, a scorched flavor and a deterioration caused by the lack of an oil. |
