| 摘要 |
A process for fried fishes (I) as macherel or pollack which can be sold as frozen fishes comprises (A) thawing frozen (I) in -5 deg.C clean water, and removing head and intestines, (B) soaking (A) in salt 1-3%, sodium tripolyphosphate 0.1-0.3% to give ionic strenth 0.2-1.1, sugar 0.3-0.5% as fructose or sugar, polyalcohol 2.0- 5.0% as sorbitol or mannitol contg. water solution for 1-5 hrs, (C) cleaning and drying, and (D) battering, breading, packaging and freezing. In step (B), fish smell components as triethanolamine, dimethylamine or formaldehyde are discarded, and the sugar and polyalcohols are used for preventing denaturation of fish protein for freezing. |
