| 摘要 |
PURPOSE:To completely remove the thin skin of herring roe in high workability without deforming the original shape of the herring roe and to obtain a herring roe product having excellent palatability, preservability, etc., by immersing herring roe in a solution of a proteinase and keeping at a prescribed temperature. CONSTITUTION:Salted herring roe, etc., is immersed in a solution of a proteinase and left resting or gently stirred at a liquid temperature of about 30-50 deg.C until the thin skin of the salted herring roe, etc., is separated and dissolved. The small pieces of the separated thin skin attached to the surface of the salted herring roe, etc., is removed by washing with water. The salted herring roe, etc., free from the thin skin is sterilized and bleached with hydrogen peroxide, the hydrogen peroxide is decomposed with a catalase and the herring roe is thoroughly washed with saline water and supplied to the subsequent process to produce a herring roe product. |
