| 摘要 |
PROBLEM TO BE SOLVED: To make sand flatfish (Peuronectes punctatissimus), which has very strong fishy odor, or fry of other fishes belonging to the flatfish family eatable with good taste by pretreatment. SOLUTION: This method comprises washing a flatfish, Peuronectes punctatissimus and removing the mucous membrane from the fish body surfaces approximately completely in a washing/slime-removing equipment to remove peculiar odor of the fish approximately completely; correcting, in a saline solution soaking tank, small scuffs formed on the fish body surfaces when the mucous membranes are removed; dipping the fish in aqueous 1% acetic acid solution in an aqueous acetic acid tank to sterilize and make the fish meat firm, drain water from the flatfish taken out of the tank; and aging the flatfish at low temperature near to 0 deg.C for about 24hr to increase tasty ingredients such as glutamic acid in the fish body. The flatfish after the aging is subjected to appropriate processing such as boiling and then to preserving processing such as canning or freezing. This method enables effective utilization of sand flatfish or fry of any other fish of the flatfish family as a fishery resource that have been traditionally neglected from the viewpoint of food resources. |
