| 摘要 |
PURPOSE:To provide protein of shellfish meat with water retention, pH adjusting properties and solubility to soften the shellfish meat and not to make it hard by heating and seasoning, by boiling shellfish meat with an aqueous solution of a specific sodium salt or potassium salt. CONSTITUTION:One or more salts selected from phosphate or carbonate of sodium and phosphate or carbonate of potassium are blended to prepare 0.01-10wt% aqueous solution, which is further blended with 0.01-10wt% salt optionally. Then, shellfish meat is boiled in the aqueous solution or the shellfish meat is immersed in the aqueous solution, pulled up, dehydrated and boiled or steamed. |
