| 摘要 |
PURPOSE:To obtain the titled thick KAMABOKO (broiled fish paste) having the taste and flavor of cuttlefish and suitable as an ingredient of cupped instant noodles to be stored for a long period, by adding a specific amount of crushed cuttlefish meat to the meat of fish or shellfish and heating and drying the obtained mixture with microwave under a reduced pressure under specific condition. CONSTITUTION:Meat of fish or shellfish containing >=30% crushed or ground cuttlefish meat is formed to an arbitrary form, optionally steamed and dried by heating with microwave under a reduced pressure of 60-160Torr to obtain the objective KAMABOKO. EFFECT:The dried product can be reconstituted easily by the absorption of water to give a reconstituted KAMABOKO having excellent palatability. It can be produced in improved molding and production efficiency. |
