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 slurrying treatments and are treated with two kinds of proteinases at different pH values of 9 to 10 and of 5 to 6 at 50 DEG to 60 DEG C.