| 摘要 |
PURPOSE:To produce the titled food having high preservability, taste and flavor, by extracting the roe from the body of herring, washing the roe with running sea water at a specific temperature, salting, washing, and sealing in a container together with cold saturated saline water composed of salt having low impurity content. CONSTITUTION:The roe 2 extracted from the body of herring is wahsed with running sea water at 10-15 deg.C to remove the blood from the roe, salted, washed, filled in the container 1 together with saturated saline water 3 of <=10 deg.C and composed of salt having low impurity content, and sealed with the lid 4 to obtain the objective packed KAZUNOKO. The amount of the saturated saline water is 70-80wt% based on the KAZUNOKO. The container may be a combination of a bag 5 and a tray 6 having a number of perforations. |
