Enzymatic peeling of fish consists of cooking in an enzyme bath which permits subsequent deactivation, and freezing of, the washed fish

摘要

The enzymatic peeling of fish comprises cooking of the 5 degrees C fish after heading. The bath contains the enzyme Subtilisin A at 10g per kg of fish and the cooking time, depending on the fish size and species, is 10-75 minutes at 40-70 degrees C, with the pH set at 6.5-9 by food-grade sodium bicarbonate. EMBODIMENT - The enzyme is then deactivated by heating to 80 degrees C for ca. 5 minutes. The fish is washed, and frozen at low temperature, to facilitate peeling.