| 摘要 |
PURPOSE:To improve the quality of a fisheries paste product by preventing the collapse of the surface shape of the product and to produce the product in a short time in high efficiency. CONSTITUTION:A ground fish meat paste is formed by heating for a short time in a hot mold to gelatinize exclusively the surface layer. The gelatinized product is taken out of the mold and subjected to conventional procedures comprising steaming, roasting and frying in an oil as the main heat-treatment. A high-quality fisheries paste product free from shape collapse is produced by this process in a short time while keeping the surface form of the molded state. |
