| 摘要 |
PURPOSE:To obtain the subject product excellent in foaming properties, water retention, release properties and mouth feeling by adding a polysaccharide, (reduced) milk, whey protein and whipped cream to a raw material base containing ground fish meat and wheat flour, kneading the resultant mixture, shaping the kneaded material and heating it. CONSTITUTION:With (A) a raw material base containing ground fish meat and wheat flour in a weight ratio of 100:(10 to 50), (B) a polysaccharide (xanthan gum, etc.), (C) milk or reduced milk, (D) whey protein and (E) whipped cream are admixed and the resultant mixture is kneaded, shaped and heated. This method enables production of the subject product having a light mouth feeling and a favorable flavor respectively different from those of a fried KAMABOKO (boiled fish paste formed). |
