| 摘要 |
PURPOSE: A manufacturing method of retort food is provided to minimize the characteristic smell of seafood and to provide no change in the outer shape of seafood even after the retort sterilization process. CONSTITUTION: Seafood is dipped in 0.5-4%(w/w) of sodium alginate aqueous solution. The seafood dipped in sodium alginate aqueous solution is coated by dipping in 0.5-5%(w/w) calcium chloride aqueous solution with stirring. The coated seafood is stabilized in 1-4%(w/w) of calcium chloride aqueous solution. The stabilized seafood is sprayed with 0.5-2%(w/w) of calcium-methyl cellulose aqueous solution with pressure and dried with hot air of 30-85deg.C. The coated seafood is charged in a retort pouch and processed with the retort sterilization process at 110-130deg.C for 5-60 minutes. The coating thickness of the coated seafood is 0.01-0.3 mm. The seafood is at least one kind selected from the group consisting of shrimp meat, fish meat and crab meat which are degraded in visibility in the retort process at 110-130deg.C. The coated seafood after the retort sterilization process has the moisture content of 70-85%, the hardness of 4-7 N, the resiliency of 0.45-1.05, and the gumminess of 1.0-3.5. |
