| 摘要 |
PURPOSE:To prepare a fish extract having improved taste, by treating a bitter extract of unsound fish meat with yeast while inhibiting the decomposition of arginine, thereby decomposing hypoxanthine and choline which are the bitter components of the extract. CONSTITUTION:A fish extract having bitter taste and obtained by purifying and concentrating the protein decomposition liquid such as fish soluble prepared from the meat of fish having lowered freshness by autolysis or from cooking residues, is adjusted to pH 6.8-6.9 to keep its natural taste, inoculated with a yeast, Saccharomyces cerevisiae, in an amount of 10-13% based on the weight of the extract to maintain the pH, and blasted with sterilized air containing carbon dioxide gas to convert the free arginine in the extract to the carbonate. After replacing the yeast with fresh yeast (1.5-2.5times the old one), the introduction of air is stopped, and the fermentation of the extract is carried out. |
