| 摘要 |
PURPOSE:To obtain the titled fish meat having flexibility, springiness and original flavor of the fish meat and soft sense of eating, by boiling or steaming the fish meat, drying the fish meat, if necessary dehydrating or exuding water in the fish meat to the surface thereof, etc. once to below a specific leveled moisture content, reconstituting the dried fish meat with water to the specific moisture content, and pressurizing the reconstituted fish meat into the form of a thin plate. CONSTITUTION:A raw fish, e.g. an oceanic bonito, tuna or horse mackerel, is cut to a suitable size, and boiled or steamed and then dried by vacuum drying, drying with air at ordinary temperature or hot air, etc. The dried fish meat is then variously treated if necessary by dehydrating or exuding water in the fish meat to the surface thereof, etc., and dried to below a specific moisture content once to improve the keeping quality of the raw material fish meat before the pressurizing. The dried fish meat is then reconstituted with water to give 24-25% average moisture based on that before the pressurizing and adjust the variation in moisture content between sites of the fish meat to a value within 5%. The resultant fish meat after adjusting the moisture is then pressurized into the form of a thin plate and afford the aimed flattened fish meat. if a seasoning solution is used in place of the water for the boiling, a seasoned flattened fish meat is obtained. |
