| 摘要 |
PURPOSE:To prepare a KAMABOKO (steamed fish paste) having a color close to that of MATSUTAKE mushroom (Tricholoma matsutake), by kneading a ground meat with a 1st color-developing agent developing the color at a specific temperature, gelatinizing the mixture in the form of a mushroom, applying a 2nd color-developing agent mainly to the cap of the mushroom-shaped product and heating at a specific temperature. CONSTITUTION:A ground meat of walleye pollack is added with a seasoning, a flavor of MATSUTAKE mushroom, etc. The mixture is kneaded with a 1st color-developing agent such as glucose, filled in a mold having a mushroom- shaped cavity and heated with steam to gelatinize the ground meat. After cooling the molded meat, the cap part of the mushroom-shaped product is coated with a 2nd color-developing agent such as glucose, starch or sucrose, etc. The product is fried in an oil of about 160 deg.C to obtain a mushroom-shaped KAMABOKO having a stem part partially colored at the part where the 1st color-developing agent is exposed to the surface and a cap part colored in brown color similar to MATSUTAKE mushroom. |
