| 摘要 |
PURPOSE:To sufficiently practice skewer wrapping operation of fish paste for 'CHIKUWA' (bamboo-shaped, broiled fish-paste cake) with excellent operating efficiency without causing cracking by mixing a heat reversible gel of curdlan with the aforementioned fish paste. CONSTITUTION:A heat reversible gel of curdlan capable of melting at 55-80 deg.C, forming a gel at <=40 deg.C and reversibly carrying out the above-mentioned change is prepared. The aforementioned heat reversible gel is then mixed in fish paste for 'CHIKUWA' so as to provide about 0.1-2wt.% amount thereof in the finished product of the 'CHIKUWA'. In this case, skewer wrapping operation of the fish paste can be readily carried out even without adding starch thereto. The heat reversible gel of the curdlan is mixed to provide a finished fish paste, which is then subjected to skewer wrapping, gelatinization, roasting, removal of a skewer and cooling by a well-known method to afford the 'CHIKUWA' product. |
