| 摘要 |
PROBLEM TO BE SOLVED: To obtain a processed fishery food having good preservability without using a large amount of common salt, and capable of corresponding to diversification of palatability by adding an organic acid (salt) and the common salt to the body of fish or shellfish, heating the body with the added acid (salt) and the common salt, and grinding the heated product. SOLUTION: One or more kinds of organic acids (salts) selected from the group of sodium malate, sodium lactate, sodium fumarate, sodium acetate, sodium tartrate and sodium citrate, and common salt preferably in the proportion of 0.1-5 wt.% are added to the body of fish or shellfish such as sermon, sardine and sea urchin, and the added product is heated. The heated mixture is milled, and preferably reheated to provide the objective processed fishery food. |
