| 摘要 |
PURPOSE:To improve a peculiar smell, acidity, thermally coagulating property, etc., by preserving sliced fish meat in sodium phosphate, sodium bicarbonate, sodium citrate, sucrose fatty acid ester, etc., adjusting it to a specific pH, aging it. CONSTITUTION:0.1-10wt% calculated as a ratio to meat of a single or a combination selected from sodium phosphate, sodium bicarbonate, sodium citrate, and sucrose fatty acid ester is added to fillets, slices, or small pieces of fish meat. If necessary, 0.01-1wt% ascorbic acid is added to them, and fillets, etc. of fish meat are preserved in it for a given time, adjusted to 6-8pH, and aged, so that the meat quality of fish meat is improved. Phenomena wherein fish meat is extremely coagulated during cooling and becomes hard meat quality having a peculiar smell of its own are suppressed in the prepared fish meat, and soft cookable meat having improved taste, flavor, etc. is prepared. |
