| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for processing small fishes into the small fishes having improved storability, by which the number of general alive bacteria can be controlled to ≤300 bacteria/g even after left at 30°C for 48 hours, without deteriorating the original flavor of the small fishes. <P>SOLUTION: The method for processing the small fishes into the small fishes having the improved storability includes: an additive-mixing process for mixing the small fishes, such as young sardines, with a food additive comprising a storability-improving agent in an amount of 8.4 g and a masking agent for masking the original sweetness of the storability-improving agent in an amount of 1.6g per 500g of the small fishes; and a sterilizing treatment process for sterilizing the small fishes mixed with the food additive in the addition-mixing process at 76 to 80°C for 15 min. <P>COPYRIGHT: (C)2011,JPO&INPIT |
