| 摘要 |
PROBLEM TO BE SOLVED: To produce a food product obtained by flattening scallop adductor muscle. SOLUTION: Scallop adductor muscle is boiled and steamed with a salt solution of 3-4% concentration at 90-100 deg.C for about 20 minutes, then dried, and further steamed at 100-110 deg.C for about 20 minutes. The adductor muscle after dried is milled and flattened. This food product can be readily eaten because the adductor muscle is kept in appropriate thickness with no damage to its good taste. |
