PRODUCTION OF SOLID COOKED AND PROCESSED FOOD

摘要

PURPOSE:To obtain the subject food free from feeling of paste glue without aging in the case of refrigeration by forming a food material obtained by blending a food raw material with a water-dispersed liquid containing curdrun and starch and heating above a specific temperature. CONSTITUTION:A food material obtained by blending a food raw material with a water-dispersed liquid containing curdrun and starch is formed and heated at >=80 deg.C to provide the objective food. Furthermore, curdrun and starch are used at a ratio of 3 to 25 pts.wt. starch based on 1 pts.wt. curdrun.