PROCESS FOR PRODUCING SOFTENED AND PROCESSED FISH MEAT

摘要

Softening of heated fresh meat of skipjack, tuna, etc. can be accomplished, and there is provided a process for producing softened and processed fish meat capable of inhibiting allergic episodes attributed to histamine. In the first step, fresh meat of fish such as skipjack or tuna is dipped in an aqueous solution of protease of 40°C or higher optimum temperature and held intact at 10°C or below for a given period of time. The fresh meat has multiple holes made with a needle in advance to the dipping in the aqueous solution. In the second step subsequent to the first step, the fresh meat is held intact at temperature ranging from 50 to 80°C for a given period of time so as to activate the protease in the fresh meat. The thus softened fresh meat is heated at 250°C by means of a microwave oven.