| 摘要 |
The food prod. consists of 80-95% 'pota' mantle and is made by homogenising the minced pota muscle with 1-3% salt. Depending on the initial condition of the muscle, carrageenan is then added and one or more of calcium chloride, potassium chloride, starch, egg albumen and soya protein, with further homogenising for 2-10 mins. The mass is moulded in the form of rings or open mantle of cephalopod, and if required with skin, is then treated in a bath of sodium alginate followed by calcium chloride. After heating at 110-250 deg. C for a time depending on the temp., and opt. coating with batter, the prod. is frozen or chilled. |
