| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for processing fish meat, which semi-forcibly and effectively absorbs and removes water component in fish meat by simple means, so that the texture such as chewiness and the taste of fish meat can be improved.SOLUTION: The surface of unfrozen or thawed fish meat M cut into a required shape from disjointed fish after capture is covered with a hygroscopic substance 4 with adhesion or contact means so as to be preserved for a predetermined processing time. Alternatively the fish meat M may be covered with the hygroscopic substance 4, in a state wrapped with a water permeable member 9. |
