| 摘要 |
PURPOSE:To prepare a processed egg food giving soft feeling to the tooth, having characteristic delicious taste of egg and high adhesivity to the casing, by mixing coagulated egg with ground fish meat paste, and thermally coagulating the obtained paste. CONSTITUTION:A liquid egg consisting of 1pt.wt. of yolk and 1-10pts.wt., preferably 1-5pts.wt. of albumen is heated to obtain a coagulated egg, which is mixed with ground fish meat paste at a ratio to give a final product containing about 10-30wt% fish meat paste. The obtained pasty product is optionally added with proper amounts of seasonings, spices, colorants, etc., formed to a desired form or filled in an edible casing, and thermally coagulated by steaming, boiling, etc. |
