| 摘要 |
Fresh frogfish liver is frozen after conducting a specific pretreating step in which blood is removed, a vacuum-packing step and a heating step. The frozen liver can be freeze-preserved for a long period of time and, when defrozen and boiled or boiled directly after a long period of preservation, has excellent taste, smooth feeling to the tongue and the like comparable with those of the boiled liver of fresh frogfish. The blood may be removed by washing the liver with salt solution. The deblooded liver may also be treated with salt prior to a vascular tract-removing step before the vacuum-packing is carried out. |
