| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain an eel flavor seasoning for making food having eel flavor, and to provide a method for producing the seasoning. <P>SOLUTION: The eel flavor seasoning is obtained by treating selected eel head with tea or tea extract, catechin and polyphenol, baking the product by direct fire at 150°C for 10 min with a processor of eel roasting without scorching, performing steaming treatment with a steamer adjusted to 100-90°C for 10 min, cooling the treated product, and removing solid from the product with a strainer. Microorganism and enzyme which stick to the outside are deactivated and removed through treating eel head from the outside by direct fire heating or in a high-temperature environment, and microorganism and enzyme remaining in the head inside are deactivated and removed by steam heat treatment. Gelatin and protein forming the skin and subcutaneous layers of eel are agglomerated by added tea extract, catechin or polyphenol to improve physical properties and remove fish odor components. <P>COPYRIGHT: (C)2007,JPO&INPIT |
