| 摘要 |
PURPOSE:To obtain the firm subject fish eggs, free from drop and fishy taste by washing fresh fish eggs with a salt water, putting the fresh fish eggs in a vessel, then putting a seasoning liquid therein, mixing these components, adding a salt and seasoning thereto, immersing these fish eggs therein, removing water and fermenting these fish eggs. CONSTITUTION:Fresh fish eggs are washed with 15% aqueous solution of common salt and dehydrated and a prescribed amount of these fish eggs is measured and put in a vessel and a seasoning obtained by mixing soy sauce, MIRIN (a sweet rice wine) and water in a ratio of 10:3:5 and slightly adding Japanese wine and sodium nitrite thereto and dissolving these components is added thereto and then after about 20min, a common salt, a seasoning [e.g. NSK seasoning consisting of a natural seasoning (proteinase), an acid based seasoning, pH adjuster and an amino acid based seasoning] are added thereto and these components are mixed and the mixture is allowed to stand for a prescribed time and the fish eggs are immersed therein and dehydrated and fermented to provide the objective fish eggs. |
