| 摘要 |
PURPOSE:To enable the preservation of small fish in stabilized quality keeping the freshness of the fish, by using hot oil as a thermal medium and dehydrating the fish under agitation in vacuum. CONSTITUTION:An animal or vegetable oil is preheated at about >=150 deg.C in a closed vessel and small fish such as sardine is thrown into the hot oil. The fish is stirred and heated by keeping the oil temperature at about >=150 deg.C while reducing the pressure in the closed vessel slightly at first and extensively thereafter. The treated fish is taken out of the vessel after returning the vessel to atmospheric pressure. |
