| 摘要 |
PURPOSE:To prevent the jellying, and to prepare a fish slice, fillet, salted dried goods, and smoked fish, by impregnating a fish jelly meat with a thiol proteolytic enzyme inhibitor. CONSTITUTION:Fish jelly meat is impregnated with a thiol proteolytic enzyme inhibitor, by immersion, injection, coating, glazing, or spraying, before heating the final product, preferably in a stage as early as possible, e.g. immediately after taking, or thawing frozen fish. One or more types of impregnation accelerators selected from the group consisting of condensed phosphates, sucrose ester or sorbitan ester of fatty acids, and propylene glycol may be used or ultrasonic waves may be applied to the fish, if necessary. |
