| 摘要 |
The method for preparing salted and soused liquid products from small sardine and others by addition of a protease comprises (a) pulverizing fish meat and adding water containing 50mM of calcium salt to the pulverized fish, (b) adding a protease to the above mixture, adjusting pH and controlling temperature to an optimal temperature of a protease, (c) hydrolysing the above mixture containing a protease for 4 hrs and sterilizing at 85 C for 30 mins, (d) cooling the mixture to the room temperature and filtering, (e) adjusting the salt concentration of the obtained liquid and seasoning. |
