| 摘要 |
PURPOSE:KAMABOKO (boiled fish paste) keeping improved color tone and texture, having a seasoning solution hardly penetrating into the central part, obtained by adding fats and oils to KAMABOKO, and flavoring the surface layer of it with seasoning. CONSTITUTION:KAMABOKO containing preferably 5-40wt% fats and oils (e.g., salad oil, etc.) having the surface layer 1a impregnated with the seasoning (e.g., soy sauce, Japanese horseradish, acetic acid, etc.) 3. For example, raw materials for KAMABOKO are blended with the fats and oils, molded into KAMABOKO shape by a conventional procedure, and immersed in the seasoning solution, to give the aimed KAMABOKO flavored only in the surface layer. The fats and oils may be contained in only the texture of the surface layer. |
