| 摘要 |
PURPOSE:To prepare Kamaboko(boiled fish paste) like crab meat, capable of being stored for a long time at normal temperature, having stable color tone, by preparing separately Kamaboko having a color tone like crab, blending it with Kamaboko cut into thin pieces like crab meat. CONSTITUTION:Kamaboko having high elasticity is cut into thin pieces like crab meat, blended with 0.1-10wt% Kamaboko having a color tone like crab meat sliced into <=0.2mm. flakes, stearmed and boiled at 80-95 deg.C for about 40-90min. It is then blended with 10-100wt%, preferably 30-50wt% meat paste as a binder prepared by a conventional process for preparing Kamaboko, packed into a casing, and sterilized under pressure and heating by a retort. |
