| 摘要 |
PURPOSE:To prepare a producr of minced or treated meat of fishes and shellfisheds perfectly kept in a state of raw meat not causing smell or change in color without subjecting it to a bleaching process, by treating the fishes or shellfishes under precise temperatures control. CONSTITUTION:In preparing conventionally a product of minced or treted meat of fishes or shellfishes from fresh or frozen fishes or shellfishes, the temperature of the surface and the center of the raw material fishes or shellfishes is kept <=0 deg.C, the water temperature during the collection and washing of the meat is kept at 0-3 deg.C, the temperature of the meat part during dehydration is kept at -1--1.5 deg.C, and the temperature of the meat during slicing or mincing is kept at <=5 deg.C. The prepared minced or treated meat, without being subjected to a bleaching process, is maintained at <=5 deg.C, blended with an additive comprising salt, sugar, and ethanol or an ethanol-containing product, a casing is packed with the blend in vacuum at <=8 deg.C, and preferably each process is carried out under sterilization atmosphere by ozone or ultraviolet rays. |
