| 摘要 |
PURPOSE:To omit steps of pressure dehydration of bean curd and contrive improvement in efficiency, by using dried bean curd in adding a seasoning and bean curd to a raw material, such as fish meat, forming the resultant blend and heating the formed blend to provide 'SHINJO' (seasoned and steamed blend of ground fish meat with ground yam and wheat flour). CONSTITUTION:A seasoning, such as common salt, binding agent, such as potato starch, and gelatinized dried bean curd are added and kneaded with a raw material, such as fish meat, and the resultant blend is formed and heated to afford the aimed 'SHINJO', capable of being more readily regulating moisture than use of bean curd having free hardness. |
