| 摘要 |
The invention provides significantly firmer and more desirable end-product texture for soft tissue fish species, especially those affected by protease enzymes. Fresh or frozen fish fillets, steaks, and substantially intact pieces of fish tissue are pretreated with phosphates or similar salts and powdered binding materials, such as whey proteins, high-protein dairy derivatives, known proteins, starches, and gelatinous or carbohydrate hydrocolloid-type binding materials. The fish is then subjected to a direct-contact heat treatment on a surface at a high temperature (145 DEG -400 DEG C.). The texture of normally firmer fish species may also be improved by this method.
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