| 摘要 |
PURPOSE: To improve the quality of the subject fish and shellfish so that a shell-removed shrimp, etc., has the palatability of moderate resistance to the teeth and elasticity by immersing the fish and shellfish into a Ca-containing solution, a polyphosphate-containing solution and a solution containing a heat coagulating protein and a specific enzyme in serial order followed by boiling. CONSTITUTION: This quality improving method comprises the following processes: fish or shellfish such as frozen shell-removed shrimp is immersed into a calcium-containing solution composed of calcium lactate and water for 1hr and it is washed with running water; the treated material is immersed into a polyphosphate-containing solution composed of sodium polyphosphate, sodium pyrophosphate, glycine, salt and water for 3hr and it is washed with running water; the treated material is immersed into a solution composed of a heat coagulating protein such as sodium casein, a transglutaminase, a sucrose fatty acid ester, dextrin and water for 12hr and it is washed with running water; and the material is treated in a hat water of 95 deg.C for 90sec. The treated fish or shellfish is subjected to the sterilization treatment under high temperature and pressure. The processed fish or shellfish, especially the shell- removed shrimp has the palatability of moderate resistance to the teeth and rubbery elasticity which does not differ from that of the shell-removed shrimp cooked just before serving. |
