| 摘要 |
PURPOSE:To obtain the titled dried food keeping the taste of the raw material as it is, by adding an antioxidant to SUJIKO (salmon roe still enclosed in the ovarian membrance) or IKRA (salmon roe separated into individual particles), disintegrating and emulsifying the mixture, and freeze-drying the emulsion. CONSTITUTION:SUJIKO or IKRA is immersed in saturated salt solution added with 50-200ppm of a color-developing agent for 2-30min, drained, and aged at 0-10 deg.C for several days - about 1 week. The salted roe and the drip secreted therefrom are emulsified in the presence of an antioxidant such as L-ascorbic acid, tocopherol, etc. and if necessary an emulsifier such as glycerol fatty acid ester, sucrose fatty acid ester, etc., and the emulsion is poured on a flat plate and freeze-dried in vacuum. |
