| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a new processing technique that can inhibit the thermal shrinkage of lobsters and retains properties such as tough feeling, bland taste and flavor and high-class feeling, in addition to freezing resistance. <P>SOLUTION: Cutting lines are incised on the abdominal muscles of a lobster and/or an aqueous paste of glucomannan and/or other polysaccharides than glucomannan is injected into the abdominal muscles to prevent the lobster from shrinking with heat. <P>COPYRIGHT: (C)2003,JPO |
