| 摘要 |
<P>PROBLEM TO BE SOLVED: To improve the taste and texture of fish that are seldom used or unused for such reasons as low crude fat content, thereby using them for food. <P>SOLUTION: This method of manufacturing processed fish, which includes injecting fat and oil into the fish for dispersion in their tissue includes: injecting emulsified adjusted oil and fat into the tissue of the fish together with a pH adjuster using an injector to thereby retain fat and oil components in the tissue; hermetically packing the fish with the fat and oil components sealed in their tissue; performing vacuum deaeration to diffuse and spread the fat and oil components into the tissue; subjecting the fish with the fat and oil components diffused and spread therein to a freezing process to separate the emulsified adjusted oil and fat into oil and fat, a seasoning aqueous solution, and an emulsifier to eliminate a color hue clouded by the emulsified fat and oil. <P>COPYRIGHT: (C)2012,JPO&INPIT |
