| 摘要 |
Hamberger base is prepd. from mackerel, sardines or hairtails. After removing heads, tails, interal organs, bones, and blood, fresh fish are washed up and bleached at 6 ≦̸C, dehydrated, and extruded to give pure fish meat (contg. 15-20% H2O). This fish meat is minced and mixed with lard 20, flour 15, salt 1.3, onion 10, pepper 0.3, seasoning 1.0, and sorbic acid 0.2%. The mixt. is divided into a dump of 400g and moulded to give final product.
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