| 摘要 |
PURPOSE:To prepare a meat paste product having balanced nutrient, free from fishy smell, having excellent taste, flavor, palatability, etc., producible at a low cost and easily utilizable widely in cooking, by kneading a coagulated vegetable protein with minced fish meat containing fish bones. CONSTITUTION:The head and guts are removed from a fish such as sardine, saury or triggerfish. The fish body is washed, dehydrated, heat-treated with far infrared radiation of about 2-300mum wavelength and minced together with the fish bones. The minced fish meat is mixed with a bean curd-like substance prepared from whole soybean or with a coagulated vegetable protein such as bean curd or defatted soybean cake at a ratio of about 2-6:1 and kneaded optionally together with seasonings, spices, etc. |
