| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide dried fish which has a stronger taste than that of conventional dried fish and can efficiently be prepared, and to provide a method for preparing the dried fish. <P>SOLUTION: Raw material fish is dissected in a frozen or semi-frozen state to depress an enzymatic action and leave a nucleic acid-based taste ingredient (inosinic acid). The dissected raw material fish is continuously subjected to protein denaturation with superheated steam to prevent the outflow of soluble solid contents (extract ingredients), thereby more efficiently preparing the dried fish having the stronger taste. <P>COPYRIGHT: (C)2003,JPO |
