| 摘要 |
PURPOSE:To produce a fry of mixed ingredients having soft palatibility and deliciousness and preservable for a long period, by mixing ground meat of fish or shellfish and soybean protein emulsion, etc., adding a specific amount of vegetable to the pastry mixture, and frying in an oil. CONSTITUTION:A fluid pastry is produced by mixing 10-30pts.(wt.) of ground meat of fish or shellfish, 10-50pts. of soybean protein emulsion and, if necessary, 10-30pts. of wheat flour and 1-10pts. of alubumen, and adjusting the water-content to 50-80wt%. 40-60pts. of the pastry is mixed with 60-40pts. of vegetables and the mixture is fried in an oil to obtain the objective fry of mixed ingredients. The soybean protein emulsion can be produced by homogenizing a mixture of 10pts. of soybean protein, 5-80pts. of oil or fat and 35-100pts. of water. |
