| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a Kabayaki (eels, etc., grilled in soy) keeping the softness of the skin of eel or conger even by the lapse of a certain time to cool the product below the cooking temperature and provide a method for producing the Kabayaki. <P>SOLUTION: A Kabayaki 1 is vacuum-packaged and heated at 80-95°C. Since the heating in the cooking to prepare the Kabayaki is finished at a stage to change the collagen of the skin of eel or conger to gelatin, the Kabayaki 1 is further heated at a high temperature to gelatinize the gelatin and prevent the hardening of the gelatin by cooling. The collapse of the shape of the Kabayaki and the escape of the flavor and delicious taste are prevented even by continuing the heating at a temperature as high as 80-95°C by the vacuum- packaging of the Kabayaki. The hardening of the gelatinous material causing the hardening of the skin by cooling is prevented by the process to obtain the Kabayaki 1 keeping the softness of the skin of eel or conger even after the lapse of a certain time to cause the hardening of the skin at a temperature below the cooking temperature. <P>COPYRIGHT: (C)2003,JPO |
