| 摘要 |
PURPOSE:To enable long-term preservation of raw sea urchin egg without deteriorating unique palatability of raw sea urchin egg, by adding sodium alginate and calcium carbonate together with water to raw sea urchin egg, adding glycine to the mixture and subjecting the product to freezing, etc. CONSTITUTION:100pts.wt. of raw sea urchin egg is mixed with preferably 0.5-2.0pts.wt. of sodium alginate, preferably 1.0-6.0pts.wt. of calcium carbonate and water. The mixture is added with preferably 1.0-6.0pts.wt. of glycine and is frozen or sealed in a container. |
