| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a freshness-keeping process for processed eel ensuring freshness retention of processed eel during frozen storage. <P>SOLUTION: The freshness-keeping process for processed eel comprises adding a heating system inhibiting activity of an enzyme falling within the eel before a cooking process of the eel, as a pre-processing means; and heating the eel under such a condition as to inhibit the activity of the enzyme falling within the core of the flesh of the eel which is a target body to be heated. The process makes it possible to retain the eel frozen for storage after broiled at the same level of freshness as that of eel just after split. <P>COPYRIGHT: (C)2007,JPO&INPIT |
