| 摘要 |
PROBLEM TO BE SOLVED: To provide the subject snack of a light texture to be naturally curled by utilizing the materiality of dough accompanying baking by a dough component itself without adding special external shape change or external force to the dough, by utilizing the raw material specificity of ground fish meat. SOLUTION: In this manufacture of the ground fish meat snack, a paste-like water dough composed by grinding the ground meat of fish with salt, then mixing with seasonings and thinning it with water is molded to the thickness of 1mm-1.5mm and steamed for 3 minutes to 4 minutes by the steam of 50 deg.C-80 deg.C and the paste-like water dough is seated. Thereafter, one surface is heated and dried in the oven of 140 deg.C-160<=, and then, it is baked at 200 deg.C-220 deg.C in a hot air oven and formed in a curl shape. |
