| 摘要 |
PURPOSE: To obtain a boiled fish-cooked food to be handled under low- temperature distribution and preservable over a long period by such processes that fishes are cooked, dipped in a seasoning liquor, heated to effect deposition of lees, and the resultant system is left to cool followed by adding gelatin to the cooked fishes and then packaging them, which are heat-sterilized and then cooled to effect attaching aspic to the resultant cooked fishes. CONSTITUTION: Fishes such as AKISAKE (a kind of salmon) are cooked and then immersed in a seasoning liquor comprising water, thick soy, tangle soy, MIRIN (a sweet sake as a seasoning), sugar, sodium glutamate, bonito broth and common salt for several hours followed by heating to effect deposition of lees. The resultant system is then left to cool to room temperature. Subsequently, the cooked fishes are heated again and a solution prepared by dissolving gelatin in the seasoning liquor so as to be 4-6wt.% in concentration is added to the fishes followed by packaging. The resultant pack is heat-sterilized at 100-115 deg.C for 30-40min and then cooled to <=10 deg.C. |
