DRIED FISH PASTE HAVING GOOD RECONSTITUTION PROPERTY, AND METHOD FOR PRODUCING THE DRIED FISH PASTE

摘要

PROBLEM TO BE SOLVED: To provide dried fish paste solving the following problem: steamed fish paste or the like having firmness is inferior in water absorption and reconstitution property when reconstituted with hot water after dried because of affection by its resilient tissue and the shape of the dried fish paste product is limited to be flat or flaky in order to complement the water absorption, while using dried steamed fish paste as ingredient for instant noodle, instant miso soup, or ochazuke (rice with hot green tea poured thereon), and using a hot-air dried or vacuum-freeze dried product obtained through the production process for an ordinary fish paste.;SOLUTION: The dried fish paste having good reconstitution property is produced by eliminating a stabilizing process and/or addition of salt for improving resilience in the production process of the fish paste product based on assumption that particular palate feeling resulted from a conventional production process for a fish paste product inhibits water absorption of the product after dried, and adding excellently water-absorptive food raw material at the time of production so as to produce fish paste suitable for drying.;COPYRIGHT: (C)2009,JPO&INPIT