| 摘要 |
PURPOSE:To eliminate the characteristic smell of shark meat and expand the application field of the meat by grinding shark meat together with a foaming agent to expand the meat and heating the mixture. CONSTITUTION:Shark meat is ground together with a foaming agent such as sodium bicarbonate and the expanded meat is heated. The texture of the shark meat becomes porous and ammonia, etc., causing the characteristic smell of shark meat are removed by heating to enable the deodorization of the meat. As an alternative method, urease is added as a substitute for the foaming agent or together with the foaming agent to the meat and the mixture is ground, expanded and heated at 60-110 deg.C. |
