摘要 |
PROBLEM TO BE SOLVED: To provide a method for preparing roasted fish capable of improving the yield of the product on roasting and capable of suppressing the loss of crisp palatability of the surface and juicy palatability of the inside characteristic to a roasted fish caused by the occurrence of dripping, even in a cooled state after roasting, or in the case where a roasted fish is heated by boiling or the like or heating by a microwave oven in a state where the roasted fish is placed in a wrapping material after refrigeration or freezing storage following roasting. SOLUTION: This method for preparing a roasted fish by roasting a fish involves a process in which powder selected from the group consisting of collagen powder, wheat flour, starch, modified starch and a mixture of these materials and/or a heat-coagulating protein solution is brought into contact with and stuck to the surface of the fish, and then the fish is roasted. |