| 摘要 |
PURPOSE:To provide the subject method so designed that, in the production process for steamed fish-paste cakes packed in casings, the odor generated due to heating treatment of the cakes is masked and fruits scent is made to migrate through the casings to the cakes to ensure the steamed fish-paste cakes to be subtly scented. CONSTITUTION:Steamed fish-paste cakes are put to hot sterilization and packed in casings with a gas barrier resistance of e.g. 100-120cc/m<2>day.atm. The resultant casings packed with the steamed fish-paste cakes are then put into decorative packaging bags, and a sprinkling liquid is dripped into, sprayed on, or coated on the inside of each of the bags. For the liquid, citrus essential oil, another fruit oil, or an extract from such fruits is used. |
