| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for an aging control of salted fish guts, pickle of fish and shellfish and a salted processed food, etc., especially a method for treating these products having a mild flavor. SOLUTION: This method for an aging control is characterized in that a fixed amount of a polyphenol, for example, 0.02-0.5 wt.% based on a final product of proanthocyanidin in a proper process up to the aging end of salted fish guts, pickle of fish and shellfish and a salted processed food, etc., is added to a raw material or the like and reduction in quality including acidification and/or amino acid decomposition by overheating is prevented. |
