| 摘要 |
PURPOSE:To thaw fish eggs in the form of original spherical shape having the original resilience even on preservation for a long period and use for food, by placing fresh loose fish eggs, e.g. eggs of a salmon, in a container leaving a space exceeding the expanded volume due to the freezing and freezing the fish eggs. CONSTITUTION:Fresh loose fish eggs (b) are placed into a body 1 of a container (a) to about 95% of the volume thereof and if necessary a cover of a water- impermeable film 3 is placed on the top. The fish eggs (b) are than frozen at -15--25 deg.C. The resultant frozen fresh loose fish eggs (b) are thawed at ordinary temperature by opening a lid 2 to give the fish eggs (b) without causing the breakage of egg shell nor fine unevenness on the surface due to no treating water contained and only 2-3% expansion coefficient. The fish eggs will not be broken without pressure contact with the hard inner surface of the container 1 by the expansion, and the original spherical shape is retained intact. Thus, the commodity value can be improved. |
