| 摘要 |
PURPOSE: A method of making a canned globefish using the whole flesh of globefish after the removal of toxic component, intestines or the like is provided. The product has a non-fat and pleasant taste and is rich in protein, calcium, vitamin or the like. CONSTITUTION: A globefish is washed and heated for 3min at 105 to 110deg.C after the removal of intestines, eyes, livers, toxic component or the like. After the heating the dressed globefish for 3sec at 130deg.C, it is mixed with vegetables, fruits and water, heated with vegetables, fruits and water for 90min at 80 to 100deg.C and centrifuged. Then, the extract is concentrated with glutinous rice, Perilla japonica, seaweed extract, black pepper, salt water or the like in a vacuum concentrator to a moisture content of below 92% and sterilized for 60min at 105 to 107deg.C. |
