| 摘要 |
PURPOSE:To obtain a delicious food having high formability, rich nutrient and balanced taste, by mixing bean curd refuse with fish meat at a specific ratio, adding a binder to the mixture and mixing homogeneously, adding a seasoning thereto, and forming the obtained composition. CONSTITUTION:(A) 20-50% (preferably 25-35%) of ground raw bean curd refuse is mixed homogeneously with (B) 50-20% of ground fish meat (preferably walleye pollack, sardine, or mackerel) and (C) a proper amount of a binder (preferably about 10% of raw albumen or about 15% of starch). The obtained mixture is incorporated with a seasoning [preferably salt, sugar and MIRIN (sweet Japanese SAKE for seasoning use)], and formed in a desired mold. The formed product is steamed at 80-90 deg.C for 30min or fried in oil at 160 deg.C for 15min to obtain the objective food. |
