| 摘要 |
PURPOSE:To obtain a tangle roll having improved flavor, taste, pleasantness to the palate, touch to the teeth and shelf stability, by winding a sea tangle round a specific paste product of a fixed shape and boiling it. CONSTITUTION:Ground fish meat or animal meat (e.g., ground char or red salmon) is well blended with a mayonnaise-like substance consisting of vitelli and a salad oil and, if necessary, spice, etc., and processed into a fixed shape by a means to pack it into pig intestine, resin film, etc. The blend is put in a steamer, etc., and heated for 10-15min at about 80 deg.C. Then a sea tangle is wound round the blend as a core ingredient and boiled with a stock solution for 8-10hr. |
