| 摘要 |
PURPOSE:To obtain the subject food having the palatability similar to rice cake by kneading a mixture of ground fish paste, tapioca starch and a small amount of a binder with water and heating the obtained paste. CONSTITUTION:The objective food is prepared by kneading ground fish paste, preferably 13-45% tapioca starch and a small amount of a binder (preferably konjakmannan) with water and heat-treating the obtained paste e.g. at 90 deg.C for 20min. |
