| 摘要 |
PURPOSE:To remove fishy smell from fish or shellfish extract by dissolving a sugar in a fish or shellfish extract and heating the product. CONSTITUTION:A sugar (e.g. glucose, fructose or xylose) it dissolved in a fish or shellfish extract (e.g. bonito extract or boiled soup of bonito) and heated at 105-160 deg.C for about 1-60min. This process is also effective for removing the fishy smell of boiled juice in the production of boiled and dried fish or shellfish and boiled juice produced in the preparation of dried bonito or canned bonito. |
