| 摘要 |
PURPOSE:To produce the titled food having excellent preservability and voluminous feeling, by dispersing specific amount of starch in a seasoning liquid containing natural soup, chemical seasoning, etc., heating the dispersion, adding a mixture of albumen and starch together with crab meat, etc., filling the mixture in a retort pouch, and sterilizing at a high temperature. CONSTITUTION:0.5-8wt% Starch is dispersed in a sensoning liquid containing natural soup, chemical seasoning and salt, and the seasoned starch dispersion is heated at 70-100 deg.C under atmospheric pressure. 113-170pts.wt. of the starch dispersion is mixed with 22-34pts.wt. of a mixture obtained by adding 2- 25wt% starch to albumen and 12-18pts.wt. of crab meat or a KAMABOKO (steamed fish paste product) having the taste and texture of crab meat. The obtained XIEFEN-DOUFU (a Chinese dish prepared from crab meat and bean curd) is filled and sealed in a retort pouch, and sterilized at a high temperature to obtain the objective product. EFFECT:The solidified albumen has soft texture similar to that of the half-boiled egg. |
