| 摘要 |
In a method of processing milt obtained from male cod fish, 5 Kg. of the milt is placed in a hot water bath equipped with automatic temperature control set at a temperature of 60 degrees C. to 80 degrees 1C. and heated for 8 to 10- seconds. The heated milt is then placed in a cold water bath consisting of 20 liters of water containing dissolved vitamin C in a concentration of 1% to 2% and at a temperature automatically controlled at 2 degrees C. to 3 degrees C. and maintained in the cold water bath for 8 to 10 seconds. The cooled milt is then vacuum packed in 200 g packages and placed in a freezer cooled by liquid nitrogen to -150 degrees C. to -170 degrees C. for 15 to 20 minutes. For storage, the frozen milt is placed in heat-insulated containers of polysterene foam plastic and placed in cold storage. To thaw the frozen milt, the heat-insulated container containing the milt is exposed to room temperature for 36 to 42 hours.
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