PURPOSE: To obtain a conveniently handleable cellular fish-paste product suitable for roasting, steaming, boiling, etc., without sticking the surface by containing air bubbles in a dough made of ground fish meat as a main raw material, reducing the specific gravity to a specific value or below, forming the resultant material and then roasting the formed material in a state of a specified surface temperature.
CONSTITUTION: Air bubbles are contained in a dough made of ground fish meat as a main raw material to provide <0.7 specific gravity. An ingredient material, as necessary, is contained and the obtained dough is formed into a prescribed shape and then roasted in a state of ≤100°C surface temperature. In the aforementioned method, the dough, as necessary, containing the ingredient material therein can be also placed in a roasting mold and roasted while suppressing expansion. Thereby, occurrence of creases on the product surface or breakage of air bubbles in the interior can be effectively prevented. In this case, the heating is also preferably carried out in the state of ≤100°C temperature.
YAMAMOTO GONNOBEE
MIYATA TATSUYA
YAMAMOTO FUSAKO
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