| 摘要 |
PURPOSE:To produce a fish meet paste product having softness, yet chewiness and improved taste, by blending ingredients for HANPEN (soft, white steamed fish cake made of fish paste and yam) and KAMABOKO (boiled fish paste) having different foam contents in such a way that heterogeneous phase is formed. CONSTITUTION:Either ground fish meat for HANPEN ingredient having a more foam content or ground fish meat for KAMABOKO ingredient having less foam content is preheated, solidified, finely cut and blended with the ingredient of the other ground fish meat, formed into a given shape, heated and solidified. Or, the ground fish meat for HANPEN ingredient is gently blended with the ground fish meat for KAMABOKO in such a way that both the ingredients are not homogenized, formed into a given shape, heated and solidified. |
