| 摘要 |
PROBLEM TO BE SOLVED: To obtain a Tataki (lightly roasted fish fillet) having extremely short freezing/thawing time, free from the deterioration of taste and texture and exhibiting excellent color stability, palatability and preservability by forming a heat-treated layer on the surface of a fish fillet sliced to a bite-size. SOLUTION: A heat-treated layer 3 is formed on one surface of a fillet of a white-meat fish such as puffer, halibut, flatfish and filefish sliced to a bite-size. A grilled mark 4 is preferably formed on the surface of the heat-treated layer 3. The Tataki 1 is preferably prepared by slicing fillet of a raw fish to a bite- size, forming a heat-treated layer 3 on one surface and applying a grilled mark 4 e.g. by contacting with an electrically heated wire or a heated metal wire. The heat-treatment is preferably carried out by arranging the sliced meat pieces on a metal plate such as stainless steel plate or copper plate or on a ceramic plate, etc., and heating the upper face of the fillet with a heat source such as gas burner, charcoal fire and electric oven. |
