| 摘要 |
PURPOSE:To obtain the subject tasty, puffy and soft steamed fish paste, rich in a vegetable protein source and having a high nutritive value and pliant chewiness by converting soybean proteins into an emulsion curd and mixing the resultant curd in fish meat in a high proportion. CONSTITUTION:Powdery soybean proteins are mixed with water and soybean oil to form a pasty emulsion curd, which is then added to ground fish meat at >=70% weight ratio to ground fish meat, kneaded and ground with salt by adding the salt thereto. A seasoning and other required additives are then added to prepare a dough, which is subsequently filled in a mold container. After the filling, the surface is simultaneously finished and coated. The aforementioned mold container filled with the dough is then placed in a rack and formed. The formed dough in the mold container kept in the rack is subsequently treated with a gelatinizing machine, placed in a steamer and steamed while being sterilized. The resultant steamed dough sheet is demolded from the mold container and cut to size. The cut steamed dough is fried in an oil to afford the objective streamed fish paste containing the soybean proteins. |
