| 摘要 |
PROBLEM TO BE SOLVED: To use the off-specification product of herring roes for an ice cream- like milk product. SOLUTION: A sodium hypochlorite aqueous solution controlled to a chlorine content of 200-300ppm and adjusted to a pH of 5.3-6 by the use of a pH- adjusting agent is prepared. Herring roe pieces are immersed in the sodium hypochlorite aqueous solution for about 10-30min to sterilize the herring roe pieces with chlorine, immersed in an aqueous solution containing a chlorine- removing agent (neutralizing agent) in a concentration of 3% for about 1-2hr, immersed in a 35-45 deg.C enzyme solution for about 10-15min to remove the thin skins of the herring roes, and subsequently washed with water. The enzyme solution is prepared by adding 1.0% of catalase enzyme to 1500 liter of city water. The treated herring roe pieces are ground into respective eggs to about 10mm egg masses, seasoned by a method for pickling the ground products in soy sauce, by a salting method, etc., and subsequently added to a finished soft cream during a process for producing an ice cream. |
