| 摘要 |
PURPOSE:To obtain a processed globefish, consisting of sliced globefish prepared by heat-treating and solidifying the surface and granular salted walleye pollack roe, seasoned together with the slices and sticking to the surface thereof, having chewiness of a globefish united together with flavor of salted walleye pollack roe and capable of providing a new taste. CONSTITUTION:For example, smooth-backed blowfish with low toxicity, in globefish is divided into three pieces of two slices and the backbone to prepare slices free of cranial bones, viscera and skin. The resultant slices of the globefish are then heat- treated with steam at 160-200 deg.C for 2-3min. The above-mentioned heat-treated slices are subsequently dipped in cold water and quick-cooled to solidify only the surfaces thereof. The afore-mentioned treated slices are then dipped in a primary seasoning consisting essentially of sea tangle, light-colored soy sauce and chemical seasoning and preliminarily seasoned. The excess preliminary seasoning solution is subsequently removed and the resultant slices of the globefish, together with granular salted walleye pollack roe, are normally dipped in a secondary seasoning solution to afford the aimed processed globefish food. Furthermore, a seasoning solution consisting essentially of sea tangle, light-colored soy sauce, MISO (fermented bean paste), chemical seasoning, Japanese rice wine, Guinea pepper, etc., is used as the secondary seasoning solution. |
