| 摘要 |
<P>PROBLEM TO BE SOLVED: To perform the seasoning of fish and shellfish without collapsing the form of the fish, etc., by pretreating the surface of the fish, etc. with a low-pressure high-temperature superheated steam and seasoning the fish with a seasoning to impregnate the seasoning in a short time. <P>SOLUTION: The seasoning method for fish and shellfish contains a step to treat the surface of the fish body with low-pressure high-temperature superheated steam and a step to apply a seasoning liquid to the treated surface of the fish. Preferably, the temperature of the low-pressure high-temperature superheated steam is 200-600°C and the treating period is 5-180 sec. Seasoning of fish can be carried out in a short time while keeping the shape of the fish body. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
