| 摘要 |
PURPOSE:To obtain a paste food giving the same feeling to the palate as conventional KAMABOKO (boiled fish paste) or sausage, etc., with an extremely simplified process, by the extrusion cooking of animal meat and/or fish meat with an extruder. CONSTITUTION:Animal and/or fish meat which may be salted, is charged to the feeding port of an extruder, preferably a twin-screw extruder. If necessary, water, subsidiary raw materials such as vegetable proteins, starch, etc. or seasonings, spices, etc. are supplied, simultaneously to the above process, to the extruder from the above feeding port or from a separate feeding port, and the mixture is subjected to the extrusion cooking usually at 50-250 deg.C, preferably at 70-180 deg.C. |
