| 摘要 |
PURPOSE:To prepare a seasoned fish meat packed in a container, keeping the broth from clouding and eatable simply by opening the container and heating the meat, by treating raw fish meat with an acid agent such as brewed vinegar to effect the denaturation of the protein of the surface layer and seasoning the treated meat by heating in a seasoning liquid. CONSTITUTION:A raw fish meat (e.g. meat of mackerel, flatfish, cod, bonito or sardine) is treated with an acid agent such as acetic acid, brewed vinegar or citrus fruit juice to effect the denaturation of the protein of the surface layer and seasoned by heating in a container in a state immersed in a seasoning liquid. The clouding of broth is further suppressed by neutralizing the fish meat with an alkaline agent after the acid denaturation of the surface layer, exposing the meat with water and heating in a seasoning liquid. |
