| 摘要 |
PURPOSE:To modify malodor of fish soy prepared by a conventional method to its excellent flavor by reducing the malodor of the fish soy. CONSTITUTION:Fish soy is produced by a method characterized as follows. The pH of the fish soy is regulated to an alkalinity and the regulated fish soy is subjected to steam distillation to remove volatile nitrogen in the form of a base. The pH, as necessary, is further regulated to be acidic and steam distillation is carried out to remove lower fatty acids. The pH is then regulated to a normal value and the fish soy, if desired, is subjected to desalting treatment. |
