| 摘要 |
PURPOSE:To obtain the herring roe processed product capable of being appreciated over the four seasons without requiring its processing after purchased, not generating a fishy smell, having a good touch, giving a nice roasting smell, and optimal as an hors d'oeuvre or a relish for liquors. CONSTITUTION:Herring roe is subjected to a solidifying process using salt under the adjustment of the amount of the salt, to a pickling process, to a draining process, and subsequently to a roasting process at a constant temperature and in a constant time in raw material-processing processes to produce the objective product. The roasting is preferably performed with dry heated air in a convection type oven or tunnel type roasting machine, and the temperature and time for the roasting are optimally 100-160 deg.C and approximately 70-25min, respectively. |
