| 摘要 |
PURPOSE:To obtain new CHIKUWA (a bamboo-shaped, broiled fish-paste cake) having crepy wrinkles on the surface and uniform and soft texture from the surface to the interior and a method for producing the new CHIKUWA. CONSTITUTION:This CHIKUWA 51 is obtained by applying ground fish meat and/or cattle meat to a skewer, covering the outer periphery of the ground meat with a film 52, heating the ground meat with radiant heat while rotating the skewer, gelatinizing the ground fish meat and/or cattle meat and then pulling out the skewer. Since the ground meat is expanded in heating and deflated by cooling, crepy wrinkles 53 are formed on the surface thereof. |
