INSTITUTE OF NATIONAL COLLEGES OF TECHNOLOGY JAPAN
发明人:
FUJIMOTO AKIRA,藤本 晶,KINOSHITA KATSUYUKI,木下 勝之
申请号：
JP2013241289
公开号：
JP2015100284A
申请日:
2013.11.21
申请国别(地区):
JP
年份:
2015
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a method for processing fish meat, which semi-forcibly and effectively absorbs and removes water component in fish meat by simple means, so that the texture such as chewiness and the taste of fish meat can be improved.SOLUTION: The surface of unfrozen or thawed fish meat M cut into a required shape from disjointed fish after capture is covered with a hygroscopic substance 4 with adhesion or contact means so as to be preserved for a predetermined processing time. Alternatively the fish meat M may be covered with the hygroscopic substance 4, in a state wrapped with a water permeable member 9.COPYRIGHT: (C)2015,JPO&INPIT【課題】簡易な手段によって魚肉の含有水分を半強制的に、且つ効果的に吸収除去することにより、魚肉の歯応えなどの食感や食味の改善を図った魚肉の処理方法を提供する。【解決手段】捕獲後に解体して所要形状に切断整形した未冷凍または解凍した魚肉Mの表面を、付着又は接触などの手段により吸湿性物質4で覆って所定の処理時間の間保持する。また、魚肉Mを吸湿性物質4で覆う際に、魚肉Mを透水性部材9で包み込んだ状態で吸湿性物質4で覆うこともできる。【選択図】図1
