| 摘要 |
PURPOSE: A fish meat preserving agent using agar and lactic acid, and a producing method thereof are provided to improve the quality of fish meat by controlling the breeding of decomposition microbes. CONSTITUTION: A producing method of fish meat preserving agent using agar and lactic acid comprises the following steps: inserting 3wt% of agar into purified water, and heat-dissolving for 20~30minutes at 90~150deg C before and cooling at 65deg C; inserting 3~5wt% of lactic acid into the agar solution, and heat-dissolving for 5~10minutes at 90~150deg C before solidifying at room temperature; and spreading the obtained solid material on the bottom of a packing material for the fish meat with the thickness of 3~5mm. |
