| 摘要 |
PROBLEM TO BE SOLVED: To obtain fish meat paste products which can be suitably eaten raw and can give the consumers the raw food taste unique to the fish by making the heating process unnecessary that has been regarded as to be essential for sterilization in the production of fish meat products. SOLUTION: Raw fishes are treated and ground to prepare fish meat paste. An appropriate amount of table salt is added to the fish meat paste to effect Shiozuri (salt-grinding) procedure. Then, in the seasoning procedure, a hygienic agent mainly comprising ethanol, and seasonings as an auxiliary-material, are together added thereto, and water is added and deaerated under low-temperature conditions in the finishing procedure to give the objective fish meat paste product which can be suitably eaten raw. The hygienic agent mainly comprising ethanol is added is a ratio of 1-5% to the raw materials. |
