| 摘要 |
PURPOSE:To produce a lobster-like meat paste product having snapping springiness and dense lobster-like tissue, by using a mixture of KAMABOKO (boiled fish paste) and protein as a raw material. CONSTITUTION:(A) Pieces of heat-coagulated fish paste product such as sliced KAMABOKO or crushed KAMABOKO are mixed with (B) fish meat paste or a protein mixture obtained by mixing fish meat paste with one or more components selected from albumen, soybean protein, sodium caseinate and wheat protein, under reduced pressure at a weight ratio (A:B) of 5:5-9:1. The obtained mixture is formed and heated, or the mixture obtained by mixing the fish paste product and a protein mixture is formed under reduced pressure and heated. |
