METHOD FOR PRODUCING FISH MEAT HAVING LONG TERM STORAGE STABILITY AND SUITABLE FOR EATING IN RAW STATE

摘要

PROBLEM TO BE SOLVED: To provide a method for producing "a fish meat suitable for eating in a raw state" whose consumption time limit is extended by 3 to 5 times compared to that when refrigerating the fish meat for eating raw prepared by the usual method.

SOLUTION: The method for producing the fish meat for eating raw having a long term storage stability includes: treating a raw fish meat using a pressure medium of 0 to 10°C for 1 to 5 hr at high pressure of 100-150 MPa in such a case that the number of bacteria when measuring by a culture counting method at 20°C is less than 102/g, or at 80-150 MPa in such a case that the number of bacteria is less than 104/g and the meat is instantaneously immersed in an edible organic acid liquid; and then refrigerating.

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