| 摘要 |
PURPOSE:To obtain a food or food material having excellent natural taste and flavor, by reducing the water-content of the thin slices of fish meat, etc. at a specific temperature range, and optionally loosening the product in fibrous form. CONSTITUTION:Meat of fish such as cod, Pacific cod, Atka mackerel, croaker, etc. is used as the raw material, and the water-content of the thin slices of the meat is reduced at low temperature, i.e. +15--10 deg.C, preferably 0--3 deg.C until the water-content is reduced to 30-50%. The dried meat slices are optionally loosened in fibrous form, and processed to obtain a food or food material having excellent feeling to the teeth, taste, and flavor. The texture of the food can be further improved by adding sodium glutamate, sucrose, sugar alcohols, other sugars, amino acids, their salts, organic acids, etc. to the meat to reinforce the fiber structure. |
