| 摘要 |
PURPOSE:To prepare a lean fish meat pickled in salt, rice-bran paste, sake lees, etc., not having any oxidized oil stain, fish smell, etc., and having a good flavor by adding a yeast to the lean fish meat and pickling the added fish meat under a low temperature. CONSTITUTION:When the salted, sake lee-pickled or rice bran paste-pickled meat of a lean fish such as sardine, mackerel or bonito, etc., is prepared, a yeast, preferably Saccharomyces rouxii, is added to the lean fish meat in a yeast number of 10<4>-10<6>/g and pickled at a low temperature of 0 deg.C - freezing point for 20-30 days. |
