CRAB-FLAVORED BOILED FISH PASTE, PRODUCTION METHOD FOR THE PASTE, AND MOLDING NOZZLE USED IN THE PRODUCTION METHOD

摘要

PROBLEM TO BE SOLVED: To provide a crab-flavored kamaboko (boiled fish paste) which has texture close to that of crab flesh and allows simultaneous tasting of crab flesh and crab innards, a method of producing the kamaboko at low costs, and a molding nozzle used in the production method.SOLUTION: A molding nozzle comprises an upper member 1 which has a pair of supply ports 1a and 1a penetrating in the thickness direction and a discharge port 1b formed in one side surface, and a lower member 2 which, together with the upper member 1, forms a cavity 1c in the form of a flat space from the supply port 1a to the discharge port 1b. The cavity 1c is partitioned by a partition member 6 so that passages 7 and 7 each directed from the support ports 1a and 1a to the discharge port 1b are formed. Amount adjustment bolts 3 and 3 are attached to the upper member 1 so that their tips 3a can protrude toward the insides of the passages 7 and 7.