| 摘要 |
PROVIDED IS A FISH SAUCE-LIKE SEASONING OF GOOD TASTE AND GOOD STORAGE STABILITY. PROCESS RESIDUES PRODUCED IN PROCESSING FISH THAT BELONG TO THE GENUS PERCIFORMES, SCOMBRINA OR CLUPEIFORMES ARE MIXED AND GROUND IN SUCH A MANNER THAT THE WEIGHT OF THE PYLORIC APPENDAGES THEREOF MAY BE FROM 5 TO 30% OF THE TOTAL WEIGHT OF THE RESIDUES, AND THEN AUTOLYZED AT A PH OF FROM 3.5 TO 5.5, AT 20 TO 60ºC FOR 24 TO 78 HOURS, OR AT A pH OF FROM 7.5 TO 10.0, AT 20 TO 60ºC FOR 18 TO 72 HOURS, AND THE RESULTING AUTOLYZATE IS HEATED AT 70 TO 90ºC FOR 10 TO 60 MINUTES AND THEN FILTERED THROUGH AN ULTRAFILTRATION MEMBRANE HAVING A NOMINAL MOLECULAR CUTOFF LEVEL OF FROM 1,000 TO 30, 000. THE PROCESS GIVES A FRACTION (FILTRATE) THAT HAS A RATIO OF FREE AMINO ACIDS EXCEPT TAURINE TO THE TOTAL AMINO ACIDS (TOTAL AMINO ACIDS THAT ARE RECOVERED THROUGH HYDROLYSIS WITH HYDROCHLORIC ACID) EXCEPT TAURINE OF FORM 25 TO 50%, AND THIS IS THE FISH SAUCE-LIKE SEASONING OF THE INVENTION. |
