| 摘要 |
PURPOSE:To efficiently obtain the soft CHIKUWA (a bamboo-shaped, broiled fish-paste cake) excellent in texture and elasticity without adding a preservative such as sorbic acid thereto by roasting the CHIKUWA, taking out a skewer therefrom, then heating the CHIKUWA so as to maintain the central material temperature in the roasting for a specific time and quenching the CHIKUWA. CONSTITUTION:This method for producing the CHIKUWA 1 is to roast the CHIKUWA, take out a skewer therefrom, heat the resultant CHIKUWA so as to maintain the central material temperature in the roasting for a specific time so that the difference in moisture content between the inner wall surface of an axial hole 3 of the CHIKUWA and the roasted skin surface 2 on the outside may be kept within 4% and quenching the heated CHIKUWA. |
