| 摘要 |
PURPOSE:To obtain KAMABOKO (boiled fish paste) having various taste, by bonding a great number of unit ingredients having different flavor. CONSTITUTION:A great number of the unit ingredients 2a and 2b having different taste are bonded to produce KAMABOKO. Linear or granular ingredient, ingredient having different fat and oil content, ingredient having different additives such as seasoning, flavor, etc., ingredients which are bonded in a semisolid state and completely solidified, ingredients which are bonded each other through a binder, etc. are used as the unit ingredient. Since a great number of unit ingredients having different flavor are bonded by this method, texture and taste are partially changed and varied flavor can be obtained. Further a desired taste and texture can be obtained by changing a combination of the unit ingredients having different tastes and blend composition. |
