| 摘要 |
PURPOSE:To obtain KAMABOKO (boiled fish paste) having thin thickness, containing a specific amount of oil or fat and capable of suppressing the evaporation of water from the inside and keeping the soft texture. CONSTITUTION:The objective KAMABOKO contains 10-50(wt)%, preferably 20-50% oil or fat and is sliced to a thickness of 1-10mm. |
