PREPARATION OF BOILED FISH PASTE USING MICROWAVE HEATING AND FAR INFRARED HEATING

摘要

PURPOSE:To prepare KAMABOKO (boiled fish paste) having uniformly baked inner and outer texture and prolonged preservation period by heating a KAMABOKO raw material with microwave heating in combination with far infrared heating. CONSTITUTION:Raw KAMABOKO is prepared by mincing white-meat fish, mixing with table salt, MIRIN (a sweet Japanese rice wine used as seasoning), sugar, starch of dog-tooth violet, etc., and forming the mixture in the form of a KAMABOKO. The raw KAMABOKO is externally heated with a far infrared heater to roast the surface of the raw KAMABOKO and to prevent the collapse of the KAMABOKO. Subsequently, the KAMABOKO is heated with a microwave heater to bake the inner part of the KAMABOKO to uniformize the baking degree of the KAMABOKO. The baked KAMABOKO is again heated with a far infrared heater to correct the foamed part generated by the internal heating and, at the same time, the shape and the baking degree are again improved to obtain the objective KAMABOKO.