PROCESS FOR PREPARATION OF FISH MEAT EXTRACTS

摘要

A fish extract having a high nutritive value and being free of fish smell and bitterness is advantageously obtained when fish bodies are directly charged in a reaction vessel without subjecting them to the conventional cutting and slurring treatments and are treated with two kinds of proteinases at different pH values of 9 to 10 and 5 to 6 at 50 to 60.degree.C.