| 摘要 |
PROBLEM TO BE SOLVED: To provide a fish-soaking liquid capable of producing a heated fish product having puffy soft touch. SOLUTION: A seasoning for soaking fish capable of imparting puffy soft palatability to soaked fish after heat cooking. The seasoning contains fish oil, preferably highly purified fish oil and/or an oil having a high content of oleic acid in an O/W-type emulsion. The oil contains >=10% of fish oil, preferably >=20% of fish oil, and the oil is liquid at normal temperature and contains oleic acid in an amount of >=30%, preferably 50%. The seasoning for soaking fish contains the oil in an amount of >=1%, preferably >=5% in a final soaking liquid. The seasoning for soaking fish contains a seasoning obtained by fermenting krill. |
