| 摘要 |
PROBLEM TO BE SOLVED: To effectively suppress the breakage of belly and the collapse of meat in the thawing of a soft meat fish and suppress the degradation of quality in freezing by impregnating an organic acid salt and a sugar in a soft meat fish and freezing the fish. SOLUTION: An organic acid salt (preferably sodium citrate or sodium malate) and a sugar (e.g. sucrose, glucose, sugar, fructose, oligosaccharide and their reducing sugar) are impregnated in a soft meat fish such as sand lance and the fish is frozen to enable the freeze storage of soft meat fish. A Tsukuda-ni (food boiled down in soy) can be prepared by spontaneously thawing the frozen soft meat fish and boiling in a seasoning liquid containing a sugar. As an alternative, a Tsukuda-ni is prepared by using sand lance as the soft meat fish and boiling down the fish by dry broiling method. |
