| 摘要 |
PURPOSE:To obtain a KAMABOKO (boiled fish paste) like crab leg meat capable of maintaining its original shape even by roasting as a steak like crab leg meat or using as an ingredient for soup, etc., by wrapping the outer circumference of fibrous material with uncut thin sheet of ground fish meat. CONSTITUTION:Ground meat composed mainly of fish meat is spread out to form a thin sheet 6. Separately, ground meat composed mainly of fish meat is spread in the form of a sheet and incised along longitudinal direction to form a fibrous material 4. The fibrous material 4 is collected in the form of a rod and the circumference of the rod is wrapped with the thin sheet 6. The obtained KAMABOKO like crab leg meat can be roasted as a crab leg meat steak or used as an ingredient of soup without collapse maintaining its original shape.
|
