| 摘要 |
PURPOSE:To prepare a processed lamprey food preventing the generation of ill odor caused by oxidation without deteriorating the nutrient value of lamprey by removing the guts from a living lamprey, washing the fish with water, immersing in saline water, heating in a solution containing natural vitamin E, pickling in malt and boiling down in a seasoning liquid. CONSTITUTION:A living lamprey is dressed, the guts and marrows are removed and the meat is washed with chilled water and immersed in 3% saline water to completely remove the blood. The meat is thrown into a solution produced by mixing natural vitamin E to inactivated water, e.g. a solution produced by mixing 50l of water with 80-150g of natural vitamin E emulsion, 30-60g of a malic acid salt and 30-60g of green salt and is boiled in the solution for 3-5min. The meat is cooled and then pickled in malt at 15-20 deg.C for about 18hr. After removing the malt, the pickled meat is added with a seasoning liquid such as low-salt soy sauce and boiled down to prepare the objective processed lamprey food. |
