| 摘要 |
PURPOSE:To prepare a KAMABOKO (boiled fish paste) having the texture similar to crab leg meat, by transferring a continuous web of fish paste to effect the gelatinization, and steaming, cooling and cutting the fish paste web. CONSTITUTION:Fish paste imparted with the taste and smell of crab meat is extruded continuously through a flat die 3 on a transfer belt 4 in the form of a web. The paste web on the transfer belt 4 is passed through the steaming chamber 5 to carry out the gelatinization treatment at 35-45 deg.C for 20-30min. After the treatment, it is transferred to the steam cooking hamber 6 and steamed and gelatinized at 75-95 deg.C for 30-50min to obtain a web-like KAMABOKO. The surface of the KAMABOKO is colored to red color with the coloring device 7, and the KAMABOKO is cooled in the cooling chamber 8, cut with the first cutting device 9, and slitted to width of about 2mm. with the second cutting device 10. |
