| 摘要 |
PURPOSE:Ground fish meat and raw flesh of fish or shell are piled and dipped in vinegar to coagulate, thus producing fish paste products with texture just like 'kamaboko' (boiled fish paste) and good taste. CONSTITUTION:After roughly filtered, meat of fish such as sea bream or flatfish is washed with water, minced with a meat miller. Table salt, seasoning, flavoring, starch and others are added to the resulting meat and they are ground into paste 2. The ground meat paste 2 is placed on the raw fish meat 1 such as desalted 'konoshiro' (gizzard shad) or 'torigai' (edible cockle) and they are dipped in vinegar at room temperature or under colling for 3-7 days to coagulate only the part of the ground meat into just like 'kamaboko'. |
