Food Contain Soy

Total Page：16

File Type：pdf, Size：1020Kb

Food Contain Soy Nigiri Salmon Cheese Roll Mini Chicken Salad 15 Grain Salmoin Salmon Mayo Maki (Wafu Dressing) 15 Grain Surimi Scallop Salmon Ricewich Salmon & Kani Salad Amaebi Tobikko Spider Roll (Goma Dressing) Ebi Onion Tamago Maki Salmon & Kani Salad ( Hamichi Herb Tuna Mayo Maki Wafu Dressing) Inari Unagi Roll Soba Salad (Goma Kani Herb Sushi Dressing) Katsuo Tataki Special Sushi Soba Salad (Wafu Salmon Belly & Avocado Emerald Roll Dressing) Salmon Herb Alaska Roll SSC Salad (Goma Salmon Top Goma Roll Dressing) Surimi Scallop Red Dragon Roll SSC Salad (Wafu Tako Top Salmon Aburi Dressing) Takoachi Salmon Supreme Tamago Sabo Sushi Yakimono Unagi Slice Sushi Supreme Ika Maruyaki Tropical Roll Hotate Mentai Yaki Gunkan Unagi Premium Saba Teriyaki Cheese Tobiko Salmon Kama Teriyaki Assorted Roe Temaki Salmon Mentai Yaki Chuka Chinmi Gunkan California Temaki Salmon Teriyaki Chuka Iidako Gunkan Kani Tobiko Temaki Shishamo Chuka Kurage Salmon Temaki Unagi Kabayaki Egg Mayo Soft Shell Crab Temaki Yakitori Negimiso Golden Ball Unagi Temaki Gome Tare Ika Agemono Ikura Tsumami Agedashi Tofu Inari Boat Tuna Mayo Chigiri Age Chicken Katsuni Kani Tobiko Chuka Chinmi Ebi Tenpura Salmon Mayo Chuka Iidako Ika Karaage Salmon Nishoku Chuka Kurage Salmon Steak Tobiko Edamame Takoyaki Tobiko Salad GomaTare Ika Tenpura Moriawase Tori Karaage Salmon Ara Piri Piri Tori Kara Ponzu Tuna Mayo Salmon Skin Piri Piri Tori Kushiage Yakiniku Sashimi Noodles Maki Hamichi Carpaccio Black Pepper Udon California Maki Katsuo Tataki Curry Udon 15 Grain California Maki Maguro Carpaccio Kitsune Soba Chicken Cheese Roll Salmon Carpaccio Kitsune Udon Chicken Ricewich Miso Ramen CKT Maki (Philadephia) Salad Nabeyaki Udon Fry Roll Mini Chuicken Salad Spicy Jigoku Ramen Kanitama Maki (Goma Dressing) Spicy Nabeyaki Udon Tenpura Soba Owanmono Tenpura Udon Chawanmushi Tenpura Udon with Cheese Chawanmushi Sesame Sauce Goma Dressing Zaru Soba Hamaguri Soup Herb Mayonnaise Noodles-Add On Mayonnaise Mentai Gohan Miso Soup Mini Karaage Don Rice Combo Mini Orishi Katsu Don Wafu Dressing Mini Salmon Don Set Meal Donburi Mixed Bento Ebi Ten Don Grand Tenpura Yaki Oyako Don Sakana Set Premium Una Don Ika Curry Rice Set Salmon Tobiko Don Katsuni Set Tori Karaage Don Naporitan Set Tori Miso Yaki Don Piri Piri Chicken Set Yakiniku Don Skana Black Pepper Set Salmon Steak Set Donburi-Add On Sashimi & Tenpura Set Salad set Tori Kara Ponzu Set Unagi Set Donburi-Upgrade Yakiniku Bento Mini Udon Mini Zaru Ramen Set Meal ‘Add-On Half Salmon Steak Youshoku Mini Salad Chicken Garlic Rice Chicken Katsu Rice Kid Meals Burger Kid Set B Croquette Tomato Sauce Kid Set C Ika Curry Rice Sushi Chef Set Naporitan Spaghetti Yakiniki Rice Burger Breakfast Set California Roll Healthy Set Healthy Breakfast Set Kinoko Soup Kitsune Soda Kinoko Tenpura Mini Udon + Temaki Set Miso Yakko Salmon Roll Mizore Tofu Tamagogayu Salmon Avocado Carpaccio Dessert Tako Wakame Matcha Ice Cream Wakame Salad Taiyaki Vanilla Ice Cream .

Copy Link

Recommended publications

DIJ-Mono 63 Utomo.Book
Monographien Herausgegeben vom Deutschen Institut für Japanstudien Band 63, 2019 Franziska Utomo Tokyos Aufstieg zur Gourmet-Weltstadt Eine kulturhistorische Analyse Monographien aus dem Deutschen Institut für Japanstudien Band 63 2019 Monographien Band 63 Herausgegeben vom Deutschen Institut für Japanstudien der Max Weber Stiftung – Deutsche Geisteswissenschaftliche Institute im Ausland Direktor: Prof. Dr. Franz Waldenberger Anschrift: Jochi Kioizaka Bldg. 2F 7-1, Kioicho Chiyoda-ku Tokyo 102-0094, Japan Tel.: (03) 3222-5077 Fax: (03) 3222-5420 E-Mail: [email protected] Homepage: http://www.dijtokyo.org Umschlagbild: Quelle: Franziska Utomo, 2010. Bibliografische Information der Deutschen Nationalbibliothek Die Deutsche Nationalbibliothek verzeichnet diese Publikation in der Deutschen Nationalbibliografie; detaillierte bibliografische Daten sind im Internet über http://dnb.d-nb.de abrufbar. Dissertation der Universität Halle-Wittenberg, 2018 ISBN 978-3-86205-051-2 © IUDICIUM Verlag GmbH München 2019 Alle Rechte vorbehalten Druck: Totem, Inowrocław ISBN 978-3-86205-051-2 www.iudicium.de Inhaltsverzeichnis INHALTSVERZEICHNIS DANKSAGUNG . 7 SUMMARY: GOURMET CULTURE IN JAPAN – A NATION OF GOURMETS AND FOODIES. 8 1EINLEITUNG . 13 1.1 Forschungsfrage und Forschungsstand . 16 1.1.1 Forschungsfrage . 16 1.1.2 Forschungsstand . 20 1.1.2.1. Deutsch- und englischsprachige Literatur . 20 1.1.2.2. Japanischsprachige Literatur. 22 1.2 Methode und Quellen . 25 1.3 Aufbau der Arbeit . 27 2GOURMETKULTUR – EINE THEORETISCHE ANNÄHERUNG. 30 2.1 Von Gastronomen, Gourmets und Foodies – eine Begriffs- geschichte. 34 2.2 Die Distinktion . 39 2.3 Die Inszenierung: Verstand, Ästhetik und Ritual . 42 2.4 Die Reflexion: Profession, Institution und Spezialisierung . 47 2.5 Der kulinarische Rahmen . 54 3DER GOURMETDISKURS DER EDOZEIT: GRUNDLAGEN WERDEN GELEGT .
[Show full text]
Requirements for Alternate Protein Products in the SFSP
Requirements for Alternate Protein Products in the Summer Food Service Program This guidance applies to meals and snacks served in the Summer Food Service Program (SFSP). The U.S. Department of Agriculture’s (USDA) SFSP meal patterns require 2 ounces of the meat/meat alternates component at lunch and supper. The meat/meat alternates component is optional at breakfast. A 1-ounce serving of the meat/meat alternates component may be one of the two required snack components. For information on the SFSP meal patterns and the meat/meat alternates component, review the Connecticut State Department of Education’s (CSDE) resource, Requirements for the Meat/Meat Alternates Component of the SFSP Meal Patterns, and visit the “SFSP Meal Patterns” and “Meat/Meat Alternates Component for the SFSP” sections of the CSDE’s SFSP webpage. Alternate protein products (APPs) credit as the meat/meat alternates component in the SFSP meal patterns. APPs are food ingredients that may be used alone or in combination with meat, poultry, or seafood. They are processed from soy or other vegetable protein sources and may be dehydrated granules, particles, or flakes. Some examples include soy flours, soy concentrates, soy isolates, whey protein concentrate, whey protein isolates, and casein. APPs may be used in the dry (nonhydrated), partially hydrated, or fully hydrated form. APPs are generally used as part of a formed meat patty or in a vegetarian patty resembling a meat product. Examples of foods that might contain added APPs include beef patties, beef crumbles, pizza topping, meat loaf, meat sauce, taco filling, burritos, and tuna salad.
[Show full text]
Minine Sushi Restaurant.Pdf
Lunchmenü Ramyun 14.- Ramyun-Beilage: 4 Stücke Maki 4.- Ramyun-Nudeln in Rindsbouillon 2 Stücke Gyoza 3.- Scharf oder Mild 1/2 Ei 0.- Vegi Bento 20.- Frittierte Tofu mit Sesam, Maki Vegi, Tamagoyaki (Omelette), Yaki Udon, Misosuppe Tonkatsu Bento 21.- Knusprig frittierter Schweinsschnitzel, hausgemachte Tonkatsusauce, Weisskohlsalat, Misosuppe Lunchmenü Kaisendon Bento 22.- Avocado, Gurke, Surimi, Mango, Ingwer, Eisbergsalat, Paprika, Tuna, Lachs über Reis mit hausgemachter Sauce und Misosuppe Unsere Angestellten geben Chefmenü Bento 23.- Ihnen sehr gerne Auskunft über Verschiedene warme Gerichte mit Zutaten die diversen Chefmenüs! der Saison und passend zum Wetter Beilagen Misosuppe 5.- Sojabohnenpaste mit Lauch, Wakame und Tofu Edamame Bohnen 5.- Sojabohnen gekocht und gesalzen Gyoza Vegi 9.- Gebratene Teigtaschen gefüllt mit Zwiebeln, Karotten und Lauch Gyoza Chicken 10.- Gebratene Teigtaschen gefüllt mit Zwiebeln, Karotten, Lauch und Chicken Kimchi 5.- Hausgemachte koreanische Spezialität Eingelegter scharfer Chinakohl Salat und Tempura Wakame Salat 5.- Grüner Seetang Salat mit Essig und Sesamöl und Sesam Lachssalat 17.- Gemischter Salat mit gebratenen Lachsstreifen, Avocado, Paprika und Minine Salat 15.- Tomaten verfeint mit Wasabi Yuzu Sauce Knackiger Weisskohlsalat mit Avocado, Wakame, Edamame und Tofu verfeint mit Sesamsauce Vegi Tempura 19.- Frittierte Süsskartoffeln, Auberginen, Zwiebeln, Paprika, Avocado Minine Tempura 28.- Grosse Portion frittierter Süsskartoffeln, Auberginen, Zwiebeln, Paprika, Crevetten, Chicken, Calamare
[Show full text]
Comparison of Surimi and Solubilized Surimi for Kamaboko Production from Farmed Chinook Salmon
COMPARISON OF SURIMI AND SOLUBILIZED SURIMI FOR KAMABOKO PRODUCTION FROM FARMED CHINOOK SALMON By JILL MARIE RICHARDSON B.Sc, The University of Alberta, 1993 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE In THE FACULTY OF GRADUATE STUDIES (Department of Food Science) We accept this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA April 1999 ©Jill Marie Richardson, 1999 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of Food Science. The University of British Columbia Vancouver, Canada Date vTun^ /b. /Qtytf^B) -; Abstract The thesis hypothesis of this research was that farmed chinook salmon could be made into better quality functional kamaboko when made from solubilized frozen surimi than when made from conventional frozen surimi. An 84 day storage study compared kamaboko gel quality made from solubilized and traditional surimi. Fresh farmed chinook salmon (Oncorhynchus tshawytscha) was used to make both solubilized surimi and surimi (control). Solubilized treatments contained varying concentrations of calcium chloride, sodium chloride and water. The Random Centroid Optimization (RCO) program randomly generated concentration values of additives. All surimi treatments (solubilized and control) contained 8.3% cryoprotectants.
[Show full text]
Talented Chefs Create Sumptuous Teppanyaki Dishes with Dazzling Theatrical Cooking Displays, Promising Unforgettable “Eatertainment” at Every Table
Talented chefs create sumptuous Teppanyaki dishes with dazzling theatrical cooking displays, promising unforgettable “eatertainment” at every table. Alternatively select from an à la carte menu of hand crafted sushi, sashimi and signature rolls. Benihana Operating Hours Lunch 12.00 noon - 2.30 pm Dinner 5.00 pm - 10.30 pm Benihana at Anantara Riverside Bangkok Resort 257/1-3 Charoennakorn Road, Thonburi, Bangkok 10600, Thailand T: +66 (0) 2476 0022 E: [email protected] www.benihanathailand.com/anantara-riverside-bangkok APPETIZERS Ebi Tempura Fried prawns in tempura 510 กุ้งทอดเทมปุระ Vegetable Tempura Seasonal vegetables 300 เทมปุระผัก Gyoza with Pork Crispy pan fried Japanese dumplings 320 เกี๊ยวซ่า เกี๊ยวหมูทอดกรอบแบบญี่ปุ่น Gyoza with Vegetable Crispy pan fried Japanese dumplings 260 เกี๊ยวซ่า เกี๊ยวผักทอดกรอบแบบญี่ปุ่น Grilled Scallop Spicy Japanese rayu sauce, crispy vegetables 630 หอยเชลล์ย่าง ซอสนํ้ามันพริกเผ็ดแบบญี่ปุ่น ผักทอดกรอบ Takoyaki Japanese octopus ball dumplings bonito homemade sauce 340 and beni shoga ทาโกะยากิ SALADS Tako Abokado Octopus and avocado salad with lettuce, ikura and tangy dressing 570 สลัดปลาหมึกกับอะโวคาโด Uminosachi Japanese shirauo fish, vegetable, salmon roe, tobiko, 550 wasabi sauce สลัดปลาเงินทอด ปลาเงินญี่ปุ่น ผัก ไข่ปลาแซลมอน ซอสวาซาบิ Hamachi Marine Marinated hamachi on the bed of vegetables 480 with yuzu sauce สลัดปลาหางเหลือง Yawarakani-So Crispy soft shell crab salad with white miso vinaigrette 380 สลัดปูนิ่มทอด Hotatekai Ikura Scallop salad with salmon roe, chuka chinmi & 550 kurage
[Show full text]
Akemi Speisekarte Neu 2017
TAPAS 01 Pork roast Asian-style 4 Grilled pork belly with crispy skin 02 Char Siu BBQ Pork 4 Marinated pork with honey glaze 03 Laab Gai 4 Minced chicken breast, Thai-herbs, mint, onions, lime, roasted rice 04 Chicken Teriyaki 4 Grilled chicken in teriyaki sauce 05 Honey-lime-skewer 4 Chicken with honey-lime-marinade 06 Sweet-sour pork ribs 4 Crispy breaded pork ribs with pineapple 07 Grilled Entrecote strips 4 Roasted rice, chilli, lime, onions, herbs 08 Cantonese grilled duck 6 09 Saté-Skewer 4 Grilled chicken with peanut sauce (also available with organic tofu) 10 La Lot 4 Grilled minced beef, wrapped with fresh La Lot leafs and lime-chilli-sauce 11 Gold Chicken 4 Yellow curry with chicken with sweet potatoes (also available with organic tofu) 12 Bao Bun 4 Steamed yeast dough, ﬁlled with BBQ pork, pickled veggies and peanuts (also available with organic tofu) 13 Homemade spring rolls 4 Minced meat, morels, glass noodles, herbs 14 Thai-Seafood-Salad 5 Surimi, shrimps, squid, red onions, celery, tomatoes 15 Salmon-Teriyaki 5 Grilled salmon ﬁlet in teriyaki sauce 16 Salmon-Avocado-Tatar 5,5 17 Shrimps on sweet potato 4 Fried shrimps on sweet potatoes 18 Dumplings (gluten free) 4 Filled with veggies and shrimps 19 Crispy shrimps with Avocado-Tatar 4 20 Fresh summer rolls 4 Rice paper rolls with shrimps, fresh herbs , salad and rice noodles (also available with avocado) 21 Thai-Papaya-Salad 4 Papaya, cherry tomatoes, peanuts, garlic, lime 22 Eggplant with Thai-basil 4 Fried eggplant with garlic and Hoisin-sauce 23 STr fried seasonal Asian
[Show full text]
Chelsea Mansion Menu
COLD HORS D’OEUVRE please select a combination of eight hot and cold hors d’oeuvre Thai-style Yellowfin Tuna ‘Seviche’ Cones Roasted Duck Crostini Marinated Ahi Tuna, Shallots, Water Chestnuts, Basil, Caramelized Pear, Herb Crostini, Sweet Potato Frizzles Wasabi Caviar Tobika, Micro Basil, Savory Mini Cones Chinese Chicken Salad in a Crisp Wonton Cup Five-spiced Tuna Skewer Garden Vegetables, Mandarin Orange Dressing Mango Salsa Mini ‘BLT’ Smoked Salmon “Reuben” Miniature Tomato, Bacon Jam, Lettuce, Pretzel Bun Black Pepper Smoked Salmon, Cream Cheese, Marble Rye Fresh Figs Wrapped in Prosciutto Di Parma Smoked Salmon Tartare on Pumpernickel Toast Mascarpone Cheese, Fresh Mint Chilled Smoked Norwegian Salmon, Lemon Juice, Sea Salt and Pepper California Rolls Sushi Rice, Crab Surimi, Avocado, Nori Wrapper, Wasabi Dilled Shrimp on Crisp English Cucumber Poached Jumbo Shrimp, Fresh Dill Spread Baby Red Bliss Potatoes with Fresh Sturgeon Caviar Crème Fraîche Classic Shrimp Cocktail Gulf Shrimp, Horseradish Dipping Sauce Goat Cheese and Red Onion Marmalade Tart Creamy Herb Goat Cheese, Savory Red Onion Marmalade Grilled Lemon Dijon Shrimp Skewer Wrapped in a Fresh Snow Pea Wild Mushroom Bruschetta Herb Goat Cheese, Croustade, Micro Arugula Toasted Coconut Shrimp Skewer Caribbean Marinade, Mango Chutney, Toasted Coconut Fresh Tomato and Mozzarella Bruschetta Tomato, Mozzarella, Petite Basil, Flavored Herb Croustade Pan Seared Day Boat Sea Scallops on a Coconut Wonton Lime Aioli, Lemon Zest Tomato Mozzarella Salad Skewers Fresh Mozzarella, Cherry
[Show full text]
By Sarah Snyder and Libin Korah
SUSHI by Sarah Snyder and Libin Korah Kentucky State1 Food Code KRS 217.005-217.992 Kentucky Food Drug and Cosment Act 902 KAR45:005 Definitions • Sushi: ready-to-eat cooked rice that has been acidified with vinegar solutions formed with raw or cooked fish and other seafood such as imitation crabmeat made from surimi (fish based food product), fresh chopped vegetables, pickles, tofu, etc. • Sashimi: thin slices of raw fish that are presented ready-to-eat. 2 Sushi statistics • Served in over 60 facilities in the Louisville Metro Area. • Potentially Hazardous so it must be prepared, stored, and served in a proper manner. • Growing trend (Even in some Mexican and American restaurants). • Complicated process to ensure food safety. 3 Options for Sushi Rice 1. Hot or Cold holding at proper temperatures HACCP Plan and Variance NOT required 2. Use Time as a Public Health Control Written Procedures and Documentation required 3. Render rice non-potentially hazardous by adding vinegar to acidify and be held at room temperature (pH control) HACCP Plan and Variance required 4 1. Temperature Control • Rice is cooked, acidified, properly cooled, and held cold (41 degrees Fahrenheit or less). • Rice is cooked, acidified, and held hot (135 degrees Fahrenheit of above). 5 2. Time as a Public Health Control • KRS 3-501.19 • Time only, rather than temperature controls. • For ready-to-eat potentially hazardous food displayed or held for service and for immediate consumption. 6 2. Time as a Public Health Control • Must be served or discarded within 4 hours. • Must be marked or otherwise identified with the time to serve or discard.
[Show full text]
The Asian Surimi Industry Beringsea, Andwithinthe Sovietexclu Sive Economic Zone (EEZ)
Foreign Fishery Developments ing capability, year-round availability, white color, and pleasant taste. Walleye pollock is predominantly found in the North Pacific, in waters off Alaska, the The Asian Surimi Industry BeringSea, andwithinthe SovietExclu sive Economic Zone (EEZ). As foreign access to pollock stocks in the U.S. and The Asian surimi industry is under dynamic commodities in the Asian SovietEEZ'sisbeingreduced, however, going a period of rapid change as the seafood industry because of recent in other demersal species such as hoki, Republic ofKorea, Thailand, New Zea novations in production and utilization. Macruronus novaezelandiae, and blue land, and the United States are increas Surimi is an intermediate product made whiting, Micromesistius poutassou, as ingly challengingJapan'sposition as the from minced fish meat that has been well as pelagic species suchasjackmack world's leading surimi producer. The washed, refined, and treated with cryo erel' Trachurusjaponicus, and sardine, appreciation ofthe yen and the Japanese protectants. Although fish paste products Sardinia melanostrichus, are also being exclusion from U.S. and Soviet walleye have been hand-made for centuries, a used in surimi production (Table 3). To or Alaska pollock resources, have caused process for freezing surimi, invented in date, however, producers have not found Japanese production to decline from its 1960, provided the impetus for expand any single species besides pollock that 1984 peak of418,000 metric tons (t) to ing the industry and surimi markets based both satisfies the necessary processing only 310,000 t in 1989. Meanwhile, the on the vast walleye pollock, Iheragra criteria and is sufficiently abundant to outputoftheotherfour majorproducing chalcogramma, resource.
[Show full text]
IKC Dietary Restrictions
Contains Dairy Vegan-Friendly soConty can be rains Soemoved in mosty products; please ask! Contains Wheat eggs cContan be rains Eemoggsved in mostproducts; please ask! S6 slicAes perSHIMI portion | Served with Wasabi, Shoyu & Pickled Ginger SUSHI4 pieces per portion | Served with Wasabi, Shoyu & Pickled Ginger Salmon | Sake Sweet Egg | Tamago Octopus | Tako T una | Maguro Salmon | Sake Tuna | Maguro Swordfish | Kajiki Mackerel | Shime Saba Freshwater Eel | Unagi Yellowtail | Hamachi Swordfish | Kajiki Salmon Aburi Scallop | Hotate Yellowtail | Hamachi Salmon Roe | Ikura (2 pieces) (2 pieces) (3 slices per item) Salmon Roe | Ikura Sea Urchin | Uni Sashimi Moriawase (2 pieces) salmon | sweet shrimp | swordfish | tuna | scallop | Scallop | Hotate salmon belly | yellowtail | served with salmon roe CHUKA 90g each serving SMALLEdamame PLATES Kaiso Salad boiled soybeans | sea salt flakes mix seaweed | salad | tofu goma emulsion Octopus | Idako - Japanese Croquettes Chicken Karaage Bites cream corn (3 pieces) or pumpkin (2 pieces) japanese mayonnaise | togarashi spice Jellyfish | Kurage - Pitan Tofu Fried Calamari Seaweed | Wakame flying fish roe | pickled ginger | scallion japanese mayonnaise | togarashi spice - Scallop Lip | Chinmi Mentaiko Fries Deep Fried Soft Shell Crab - pollock roe mayonnaise japanese mayonnaise | togarashi spice Chuka Duo choice of two chukas (90g each) Steamed White Rice or Miso Soup DONBURIS Served on Japanese Vinegared Rice with Wasabi, Shoyu & Pickled Ginger Bara Chirashi Salmon Dance Tonteki Kurobuta salmon | tuna | sweet
[Show full text]
Surimi Seafood Product
Surimi Seafood Product INGREDIENTS NUTRITIONAL CONTENT Control (%) WPC 80 (%) Per 100g Control WPC 80 Surimi, uncured 47.50 42.50 Calories 100kcal 100kcal Water, ice 39.00 42.75 Total Fat 0g 0.5g Starch, modified 8.00 8.00 Saturated Fat 0g 0g Sugar 2.00 2.00 Trans Fat 0g 0g Monosodium glutamate 1.00 1.00 Cholesterol 15mg 15mg Salt 1.40 1.40 Total Carbohydrates 13g 13g Crab flavoring 0.75 0.75 Dietary Fiber 0g 0g Crab extract 0.35 0.35 Sugars 2g 2g Whey protein concentrate, 80% Protein 8g 8g protein (WPC 80) 0.00 1.25 Calcium 6mg 16mg Total 100.00 Magnesium 22mg 22mg Phosphorus 143mg 130mg Potassium 55mg 55mg Sodium 800mg 800mg Iron 0mg 0mg Vitamin A 34IU 32IU Vitamin C 0mg 0mg PREPARATION 1. Thaw to soften the surimi or fish meat, not above 1°C 4. Extrude the paste in a thin sheet (2 mm or 0.08”) (34°F). onto a hot stainless steel belt or drum; raise 2. Chop meat in bowl cutter at a lower speed, temperature of paste to 90°C (194°F) to set gel. alternately adding salt and half the amount of ice 5. Cool, remove from belt/drum and pass through water until a thick paste is obtained. coloring, slitting and rope rolling machines. 3. Add the remaining ingredients and chop at high- 6. Cut into sticks, vacuum package and pasteurize at speed to a fine paste, not to exceed 10-12°C (50- 85-90°C (185-194°F) for 50 minutes.
[Show full text]
Oyster-Bar-Menu-Feb-2020.Pdf
starters oyster shooters crab cakes 17.9 9 *bloody mary shooter 6.99 Mesclun greens with a citrus aioli. A fresh oyster with Absolut Vodka, tomato juice, celery and cocktail sauce. jalapeno poppers 9.99 Tempura jalapeno halves with spicy surimi crab, *tequila shooter 6.99 cream cheese, sushi rice and avocado. A fresh oyster with Sauza Gold Tequila and cocktail sauce. *oysters on the half shell *vodka shooter 6.99 Half dozen 17.99 A fresh oyster with Absolut Citron or Peppar Vodka One dozen 26.99 and cocktail sauce. * garlic fries 5.99 virgin shooter 4.99 Premium golden fried potatoes tossed with an infused A fresh oyster served straight up with tomato juice, herb garlic olive oil. celery and cocktail sauce. * 26.99 calamari 11.9 9 the six shooter Fried calamari strips with cocktail & tartar sauces for dipping. A selection of Vodka, Tequila and Bloody Mary oyster shooters—two of each. tempura asparagus 9.99 Fresh asparagus in a light batter with a citrus aioli. seafood cocktails seafood salads Served with our Chef’s special cocktail sauce and lemon wedge All salads are served with fresh breads from our bay shrimp cocktail 11.9 9 award-winning bakery. jumbo shrimp cocktail 17.9 9 house salad 6.99 A fresh medley of greens, tomato and your choice of dressing. crab cocktail 21.99 With bay shrimp 10.99 With jumbo shrimp 15.99 colossal mazatlan cocktail 19.99 This festive, south of the border selection blends shrimp and caesar salad scallops with tomato, avocado, onions and lemon.
[Show full text]