| 摘要 |
A method of denaturing the flesh of an aquatic animal, especially fish, to render the flesh free from a fishy smell and to render the flesh meat-like in texture, comprises contacting the flesh first with a hydrophilic organic solvent maintained at 0 DEG C to less than 20 DEG C, and then contacting the flesh with a hydrophilic organic solvent maintained at 20 DEG C to the boiling point of the hydrophilic organic solvent. |
