| 摘要 |
PURPOSE:To prepare a KAMABOKO (boiled fish paste) having white color, suppressed springiness, nonvicid feeling to the tooth and soft palatability by coating an edible oil or fat with a coating agent and adding the obtained powdery oil or fat to ground fish meat. CONSTITUTION:Edible oil or fat is coated with a coating agent such as starch, wheat flour or protein to obtain a powdery oil or fat having an oil and fat content of 20-80wt.% preferably 40-80wt.%. The powdery oil or fat is added to ground fish meat in an amount of 1-10wt.%, preferably 3-8wt.% in terms of oil or fat based on the whole fish meat and a KAMABOKO is prepared from the mixture by conventional method. |
