| 摘要 |
PURPOSE:To obtain solidified fine piece tuna not deformed even when grasped with chopsticks, etc., not deteriorated in flavor and texture, and used as the core of TEKKAMAKI (tuna slices rolled with vinegared rice and laver), a material for sushi (vinegared rice with ingredients thereon), etc., by adding an alginic acid alkali metal salt and the water-soluble calcium salt of an inorganic or organic acid thereto and subsequently solidifying the mixture. CONSTITUTION:Fine piece-like tuna flesh preliminarily mixed with an oil or fat such as cotton seed oil is mixed and kneaded with 0.5-2wt.% of an alginic acid alkali metal salt (e.g. sodium alginate) and 0.1-1.5wt.% of the water-soluble salt of an inorganic or organic acid (e.g. calcium citrate) by the use of a mixer, etc., at approximately 5 deg.C for 30sec to 2min, immediately transferred into molds having a desired shape, and rapidly cooled for a reaction time of 1-3hrs to obtain the objective solidified fine piece tuna not deformed even when grasped with chopsticks, not deteriorated in flavor and texture, constant in quality, capable of being easily treated, and useful as the raw fish slice of fancy paper strip type, core material of the TEKKAMAKI, a sushi material of dice, fancy paper strip or slice type, etc. |
