| 摘要 |
PURPOSE:To obtain a soft TOFU (bean curd)-like food edible even for aged people and children, by blending ground fish meat of white meat and the white of egg with a vegetable oil, extending the blend with water, seasoning it, passing it through a colander, molding it by a mold, and sterilizing it at high tempera ture by a steamer. CONSTITUTION:Ground fish meat of white meat (e.g., ground fish meat of cod processing ship) is blended with the white of egg, and a vegetable oil. A blending ratio of the ground fish meat to the white of egg by weight is a little excess of ground fish meat. Then, two or more extending water than that of common KAMABOKO (boiled fish meat) production is carried out at low temperature, and the prepared ingredient is mixed with seasoning such as SAKE, salt, etc. These operations are necessarily carried out at low temperature. The temperature when the blending of the seasoning is finished is preferably <=60 deg.C. Then, the prepared fish meat is passed through a colander, cast into a mold, and molded at about 6 deg.C. It is then sterilized at high temperature of >=85 deg.C by a steamer, to give the desired titled food. |
