| 摘要 |
PURPOSE:To prepare the titled dried food having improved nutrition, good for health, having improved shelf stability, by frying an emulsified ingredient containing frozen ground fish meat, soybean protein and edible fats and oils in a given ratio under reduced pressure at a fixed temperature and pressure. CONSTITUTION:30-95wt% frozen ground fish meat and 70-5wt% soybean protein are blended with 5-40pts.wt. edible fats and oils based on 100pts.wt. total amount of them to give an emulsified ingredient. The emulsified ingredient is adjusted to 60-80wt%, preferably 65-75wt% water content, the blended emulsified ingredient is molded into a sheet with a thickness of 2-8mm., preferably 4-6mm., cut and fried. The frying is carried out at 80-130 deg.C under reduced pressure of 10-80mm.Hg, to give swelled protein food. The food is a food useful as an instant noodles having a taste like a snack when it is in a dry state, and an elastic taste like Kamaboko (boiled fish paste) when warm water is added to it. |
