| 摘要 |
PURPOSE:To prepare a KAMABOKO (steamed fish paste) having the taste and flavor of SUSHI (vinegared rice topped with a piece of fish meat), and various taste and appearance dependent upon the kind of the fish or shellfish used, by seasoning ground the fish meat, putting and pressing a piece of fish or shellfish meat on the ground meat, aging for several hours, and immersing in seasoned vinegar for several tens hours to effect the solidification of the meat. CONSTITUTION:Ground fish meat 1 added with a seasoning is topped with a piece of fish or shellfish meat 2 suitable as a topping of SUSHI, aged at >=20 deg.C for several hours, and solidified by immersing in a seasoned vinegar for several tens hours to obtain the objective KAMABOKO A having the taste and flavor of SUSHI. EFFECT:The taste and flavor of SUSHI can be attained by carrying out the solidification without steaming. |
