| 摘要 |
PURPOSE:To prepare KAMABOKO (boiled fish paste) having tough, springy and nonvicid texture, by grinding raw fish meat together with salt to impart springiness to the meat and salting and storing the produced intermediate product. CONSTITUTION:Raw fish meat is homogenized by grinding in the absence of salt, added with an actomyosin-soluble salt such as table salt, potassium chloride, etc., ground and left for a while to increase the springiness of the meat. The processed meat is salted by conventional method such as embedding in salt or immersing in saturated salt solution and the salted meat is heated to obtain the objective KAMABOKO. |
