| 摘要 |
PURPOSE:To obtain raw herring roe of excellent palatability without bitter and puckery taste by dipping frozen or salted herring roe in a dilute common salt solution including branched cyclodextrin. CONSTITUTION:Refrigerated or salted herring roe are soaked in dilute common salt solution containing 0.1 to 1wt.%, preferably 0.15 to 0.5wt.% of branched cyclodextrin to give the objective roe. |
