| 摘要 |
PURPOSE:Meat and edges of shells of snapping turtles and fish meat are used as starting materials to make boiled fish paste with high nutrition and good taste of snapping turtles. CONSTITUTION:Snapping turtles which have been starved for about the week in flowing water is dressed to remove bladder and internal organs, dipped for a short time in boiling water to develop dotted patterns, then taken into cold water immediately, then taken out after 2 or 3min. The thin films are removed from the ENBERA (edges of soft shells), then the meat and ENBERA are seasoned with a solution containing soy sauce, salt, SAKE and ginger, then cut into fine pieces, combined with ground fish meat. The mixture is kneaded and made into KAMABOKO (boiled fish paste) in a customary manner. |
