| 摘要 |
PURPOSE:To prepare eel liver soup preservable for a long period, by boiling the guts of eel, separating the liver, boiling the liver in 1% saline water, removing oil and water from the boiled liver by centrifugation, immersing in ethyl alcohol, etc., packaging together with chemical seasonings, etc. in vacuum, and sterilizing in a retort. CONSTITUTION:Extracted eel guts are thrown into boiling water, and boiled while removing the oil and fat separated from the liver by the overflow with hot water. The liver is separated from the guts, thrown into boiling water to effect the separation of oil and fat, and again boiled in water containing 1% salt. After removing the oil and water from the liver by centrifugation, the liver is immersed in a solution of tocopherol (heat-resistant temperature =200 deg.C) in ethyl alcohol for about 1hr to remove the unsaturated fatty acids and to prevent the acidification of the oil and fat. The defatted liver is packaged in vacuum together with soy, salt, soup of dried bonito, chemical seasonings, and extract, and sterilized in a retort. |
