| 摘要 |
PURPOSE:To prepare a fish paste product resistant to disintegration in cooking, keeping the fibrous feeling to the plate, by attaching fish meat powder having fresh meat activity to a grooved raw pastry sheet of fish paste, and applying an actomyosin-soluble saline water to the attached powder. CONSTITUTION:Ground and seasoned fish meat paste is formed to a web of about 1.5mm thick, heated, and grooved with about 1.0-1.5mm width leaving thin paste at the bottom. Dried fish meat powder having fresh meat activity is scattered to the surface of the grooved sheet of fish meat paste. Since the dried fish meat powder adheres only to the moistened part, the surface of the meat divided by the grooves is kept from the excessive adhesion of the powder to cause undesirable effect to the product. The excess fish meat powder is removed with air jet or a brush, and saline water capable of solubilizing the actomyosin which is a main component of the fish meat powder is applied to the fish paste sheet by spraying or coating with a brush. The obtained sheet is rolled with a rolling machine to obtain the objective product. |
