| 摘要 |
PROBLEM TO BE SOLVED: To obtain a sterilized salted cod roe without deteriorating a raw flavor and texture, especially a raw and salted cod roe paste and the frozen product of the thermally sterilized and salted cod roe. SOLUTION: This thermally sterilized and salted cod roe is obtained by thermally sterilizing a salted cod roe having heat resistance imparted thereto. The heat resistance is imparted to the salted cod roe by adding a saccharide and/or a sugaralcohol to the salted cod roe or pickling the salted cod roe in a pickling liquid containing the saccharide and/or sugaralcohol at high concentrations. The number of saccharide chains in the saccharide and/or sugaralcohol is 1-10 and preferably 6-7 when the sweetness is undesirable. The concentrations of the saccharide and/or sugaralcohol in the pickling liquid are 40-60%. The saccharide or sugaralcohol or both in an amount of 5-20%, expressed in terms of weight and based on the salted cod roe are used. The salted cod roe is a salted cod roe paste or its frozen product. Furthermore, the cooked food or its frozen food uses the thermally sterilized and salted cod roe. |
