| 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 to remove the blood therefrom, sprinkling salt thereto, treating with saline water containing hydrogen peroxide, treating with catalase, stiffening the tissue with salt, filling in a container together with saturated salt solution, and sealing the container. CONSTITUTION:The roe 2 extracted from the body of herring is washed with running sea water at 10-15 deg.C to remove the blood from the roe, scattered with salt, washed, treated with saline water containing <=0.5% hydrogen peroxide, washed again, treated with a catalase, washed, salted to stiffen the tissued, filled in a container 1 together with saturated salt solution 3 containing salt having low impurity content at <=10 deg.C, and sealed with the lid 4 to obtain the objective packed KAZUNOKO. The amount of the saturated salt solution is preferably 70-80% based on the weight of the herring roe. |
