LOW-TEMPERATURE, HIGH-PRESSURE PROCESSING METHOD FOR FISH MEAT AND/OR FISH-MIXED PASTE PRODUCT

摘要

A high-pressure processing method capable of producing fish meat and/or fish - mixed paste product enhanced in sterilizing power, mouth feeling and flavor by a comparatively low-pressure-range processing. A low-temperature, high- pressure processing method for fish meat and/or fish-mixed paste product capable of high-pressure-processing, at low temperatures and in a frozen condition, fish meat and/or fish-mixed paste product after dehydrated or frozen fish meat and/or fish-mixed paste product obtained by freezing fish meat not dehydrated. The above method can produce fish meat and/or fish-mixe d paste product which are sufficiently sterilized and excellent in preserving ability and has a favorable mouth feeling, even by a high-pressure processin g within a comparatively low pressure range, and therefore the method is usefu l in fish meat and/or fish-mixed paste product fields.