| 摘要 |
PURPOSE:To obtain raw shucked krill having improved taste, by degassing boiled raw shucked krill by the use of a seasoning solution containing a basic amino acid or a salt thereof, seaming and sterilizing under heating to produce water boiled raw shucked krill. CONSTITUTION:Raw shucked krill is boiled or steamed, packed into empty cans and a seasoning solution is poured to the krill. The cans are degassed, seamed and heated in a retort at about 110-150 deg.C for 10-90min to produce a canned water boiled raw shucked krill. In the operation, a basic amino acid or a salt thereof is added to the seasoning solution to improve the flavor extremely. Namely, the quality of the meat is soft and elastic, the meat of krill is not aggregated into blocks and readily become loose. Arginine, histidine, lysine, etc., may be cited as the basic amino acid used. |
