| 摘要 |
PURPOSE:To obtain a fibrous steamed fish paste product capable of giving a varied sense of eating, by steaming a sheet of a ground fish meat, finely cutting the steamed sheet into a fibrous form, binding the cut fibrous pieces, coating the bound pieces with a thin film of ground fish meat, and dipping the molded material in a melt of a vegetable solid fat or oil. CONSTITUTION:A desired seasoning and another additive are added to a ground fish meat as a raw material, and the resultant mixture is then fully kneaded, homogenized and molded into a thin sheet, which is directly steamed at 85- 95 deg.C for several minutes and then air-dried at 0-10 deg.C. The resultant steamed sheetlike steamed fish paste is finely cut into a fibrous form by a cutter. The finely cut fibrous steamed fish paste is then bound into the from of the adductor having a given thickness, coated with a thin film of an overhydrated ground fish meat to give an integrated bound material. Only the surface of the resultant material is then frozen and cut to a given length and directly dipped in a melt of a vegetable solid fat or oil which is a solid at ordinary temperature and has 30-40 deg.C melting point to form a film of the solid fat or oil. The resultant fibrous steamed fish paste is packaged in a given package form to afford the aimed product. |
