| 摘要 |
PURPOSE:To prepare a fish paste product having unique palatability different from that of conventional fish paste product, by adding a binder to granular fish paste product prepared from the raw fish meat, stuffing the mixture in a bag-shaped food such as the body of a cuttlefish, and heating and sterilizing the product. CONSTITUTION:The raw material of a fish paste product prepared by conventional method is granulated to the size of a rice grain or thereabout, and immediatly thrown into a hot water of 40-90 deg.C to gelatinize only the surface of the granule. The product is boiled at 80-95 deg.C for about 0.5-3min to obtain completely gelatinized granular fish paste product, which is mixed with about 5- 30% of a binder such as raw fish meat, albumen, etc. The mixture is stiffed in a bag-shaped food such as the body of a cuttlefish, octopus, etc. or the cavity of CHIKUWA (a bamboo-shaped fish paste product), etc. and boiled or steamed as it is to achieve the thermal sterilization or vacuum-packaged and sterilized with heat. |
