| 摘要 |
PURPOSE:To prepare the titled jellyfish meat from which the attached fish roe is hardly separated even by immersing in an aqueous seasoning liquid, by using a binder obtained by dissolving an actomyosin powder having meat-refreshing activity in saline water. CONSTITUTION:100pts.wt. of fish roe is adjusted to 6.6-7.0pH and mixed with 0.1-5pts.wt. of table salt, 0.5pts.wt. of neutral polyphosphate and >=0.1pt.wt. of actomyosin powder having meat-refreshing activity. Separately, jellyfish meat is desalted with water and semi-dried or is desalted with water, treated with an alkaline solution, washed with water and dehydrated. The surface of the processed jellyfish meat is coated with a paste prepared by kneading 1pt.wt. of actomyosin having meat-refreshing activity with 1-5pts.wt. of 0.1-3% saline water, and the above fish roe is attached to the surface at a desired density and left to stand until the actomyosin is completely solidified. |
