| 摘要 |
PURPOSE:To improve a feeling of loosening and hardness to masticate, by forming ground fish meat into a sheetlike shape, applying edible fats and oils to at least one side of the sheet, heat-treating, cutting into thin pieces and bundling to form a hard film having changed physical properties on the coated face. CONSTITUTION:Ground fish meat is extruded into a sheetlike shape onto a belt conveyor 2 by an extrusion molding device 1 and formed. The top of the ground fish sheet 4 is sprayed with edible fats and oils from a spraying device 3 while the ground fish sheet 4 is being transferred by a belt conveyor 2. Then the ground fish sheet 4 is heated to a proper temperature by a heater 5, the ground fish sheet 4 is heat-treated by a heater 6, the surface coated with the edible fats and oils is heated to a high temperature to form a hardened and modified film on the surface. Further the ground fish sheet 4 is sent to a thinly cutting device 10 into thin pieces in a fibrous state and collected by a bundling conveyor 11 to produce KAMABOKO or crab leg. In the operation, the fibers are likely mutually separable by the modified film to raise a feeling of loosening. |
