| 摘要 |
PURPOSE:To obtain paste product of fish meat similar to the meat of the true eye of scallops, having fibrous texture oriented in one direction, by blending ground fish meat with a subsidiary raw material, an auxiliary, and seasoning, rolling the blend into a thin laminar state, baking the molded article for a short time, and processing it into a specific shape. CONSTITUTION:Ground fish meat is blended with starch, sorbitol, salt, sugar, and seasoning, kneaded, rolled into a thin laminar state, molded, and transported continuously while getalinizing the molded article by a heating drum. It is baked in a short time so that it is not expanded. The thin laminar molded article is cut into thin noodles in such a way that they are connected each other by an extremely thin film at the surface or back face. They are bundled round with a binder auxiliary, cut into a given length, and heated. They are cut into a given width and dried to make a remaining water content of 10-35wt%. The amount of ground fish meat blended is preferably 50-70wt%. The amount of sorbitol is preferably 3-7wt% to keep water retention characteristics. |
