| 摘要 |
PURPOSE:To stably color crustacean meat such as prawn meat without using a coloring matter and to increase commercial value of Crustacea while securing safety by immersing crustacean meat in an oil-in-water type emulsion, heating and drying the meat. CONSTITUTION:Crustacean meat is immersed in an oil-in-water type emulsion, heated generally by boiling and dried. An emulsion comprising 40-60wt.% fats and oils, 1-5wt.% emulsifying agent and the rest of water is preferable as the emulsion. An edible oil such as colza oil liquid at normal temperature is preferable as the fats and oils and egg white or casein is used as the emulsifying agent. The immersion treatment in the emulsion is carried out at 0-5 deg.C for 30 minutes to 2 hours. |
