| 摘要 |
PURPOSE:To soften egg membrane of salmon and trout, to clarify the color, and to reduce fish smell, by treating raw eggs of salmon and trout with a protease. CONSTITUTION:Raw eggs of salmon and trout are soaked and treated at about 20 deg.C, preferably at 15-16 deg.C for about 20min with a solution of a small amount of a protease in a proper amount of water e.g., a solution of 0.5wt% papain in water in an amount twice the amount of a material to be treated. |
