| 摘要 |
<p>A method of retaining the freshness of shelled raw sea urchin and a method of preparing raw sea urchin while retaining its freshness. Conventional methods of preserving raw sea urchin comprising the use of common salt or alum, or keeping the urchin in a semifrozen state have been considerably problematic for retaining the freshness of the urchin because they deteriorate its taste or the urchin is liable to lose its shape. The method of the invention comprises dipping shelled raw sea urchin in an aqueous solution of branched dextran or further in an aqueous solution of an edible calcium salt to thereby solve the aforementioned problem.</p> |
