| 摘要 |
PURPOSE:To produce the subject frozen salmon roe free from deterioration of quality and excellent in food hyginene and handling by immersing salmon roe in an alcohol solution (cooling medium), freezing the roe into the central part thereof in a short time, weighting, subdividing, packing and preserving it in a frozen state. CONSTITUTION:Raw salmon roe wrapped in the egg membrane is separated into the egg membrane and the eggs by the conventional method and the separated eggs are then washed with a saline solution. After immersion in a saturated saline solution with stirring for a desired time (about several minute), the eggs are scooped into a drain vessel and then directly allowed to stand for a desired time (about 8-15hr) for the purpose of switching water off. The above-treated salmon roe is immersed together with the vessel in an alcohol solution (cooling medium) to instantly freeze the surface of the salmon roe and the freeze it till the central part temperature of the salmon roe reaches the above-mentioned cooling medium temperature. At that point of time (for 30-60 sec), the vessel is taken out and instantly centrifuged to recover the cooling medium. The resultant frozen salmon roe is weight, subdivided, bagged and then preserved in a frozen state in a freezer, thus providing the objective frozen salmon roe. |
