| 摘要 |
PURPOSE:To prepare a prawn-shaped KAMABOKO (boiled fish paste) having excellent appearance, taste, nutrient value, etc., without necessitating coloring process by mixing a color food to fish paste, forming and steaming the obtained raw material and using the color of the mixed color food developed on the steamed raw material as the color of the product. CONSTITUTION:A color food such as carrot, green pepper, spinach, green laver or fruit is subjected to various treatments such as cutting to small pieces, grating or extraction and the treated material is mixed into fish paste to obtain a raw material. The raw material is formed and steamed to obtain a beautifully colored prawn-shaped KAMABOKO utilizing the developed color of the color food. The process is useful not only for the preparation of a color KAMABOKO having various colors and excellent appearance but also for improving the nutrient value and taste of the KAMABOKO by the original nutrient value and taste of the color food. |
