| 摘要 |
PURPOSE:To prepare a KAMABOKO(boiled fish paste) having palatability close to shrimp meat, by seasoning ground fish meat to the taste of shrimp meat, converting the fish meat into a striped KAMABOKO by freezing, slitting the KAMABOKO into thin strips, immersing in alcohol and mixing with seasoned meat paste. CONSTITUTION:Frozen ground meat of e.g., walleye pollack is mixed with salt, added with seasoning, etc., and slowly frozen. The frozen meat is heated to form a striped KAMABOKO, which is slit along the strip into thin strips and immersed in liquor such as ethyl alcohol to increase the springiness. The striped KAMABOKO subjected to the above treatments is mixed with a seasoned meat paste and the mixture is heated after forming. A KAMABOKO having close palatability to shrimp meat can be prepared by this process. |
