| 摘要 |
PURPOSE: To obtain a Japanese cracker free from spots and fishy smell, at the same time having fragrance of roasted cuttlefish and imparted with both health controlling function and good appearance by mixing flour with powdery cuttlefish ink, egg, mince of cuttlefish meat and seasonings and baking the mixture. CONSTITUTION: This Japanese cracker is obtained by mixing flour as the main component with powdery cuttlefish ink, egg, a mince-formed cuttlefish meat and seasonings such as sugar and salt and baking the mixture. Concretely, e.g. 1700g of flour, 670g of sugar, 580g of egg, 10g of a vegetable oil, 45g of saltless margarine, 3g of an expander, 35g of powdery cuttlefish ink, 90g of a mince of cuttlefish meat, 75g of salt, 3g of an amino acid and 15g of pepper as seasonings, and 3g of solid carbonic acid are used as raw materials. Under mixing, the flour is serially added with the sugar, the solid carbonic acid, the salt as the seasoning, the liquid saltless margarine and the stirred egg, and the mixture is stirred. When the obtained mixture starts to solidify in a gelatinous state, the cuttlefish ink and the cuttlefish meat are mixed little by little and subsequently the mixture is baked at 80-100 deg.C to obtain the objective Japanese cracker. |
