PROBLEM TO BE SOLVED: To improve the taste and texture of fish that are seldom used or unused for such reasons as low crude fat content, thereby using them for food.SOLUTION: This method of manufacturing processed fish, which includes injecting fat and oil into the fish for dispersion in their tissue includes: injecting emulsified adjusted oil and fat into the tissue of the fish together with a pH adjuster using an injector to thereby retain fat and oil components in the tissue hermetically packing the fish with the fat and oil components sealed in their tissue performing vacuum deaeration to diffuse and spread the fat and oil components into the tissue subjecting the fish with the fat and oil components diffused and spread therein to a freezing process to separate the emulsified adjusted oil and fat into oil and fat, a seasoning aqueous solution, and an emulsifier to eliminate a color hue clouded by the emulsified fat and oil.COPYRIGHT: (C)2012,JPO&INPIT【課題】粗脂肪分が低い等の理由によって利用度の低い魚介類或いは未利用魚介類について、その食味、食感を改善し、食用に供されるようにする。【解決手段】魚介類に油脂を注入しその組織中に分散させる魚介類加工品の製造方法について、魚介類の組織中に、乳化調整油脂をpH調整剤と共に、インジェクターを用いて注入し、それによって上記組織中に油脂成分を保持させ、上記組織中に油脂成分を保持させた魚介類を密封包装状態とし、真空脱気することによって、組織中に油脂成分を拡散、浸透させ、上記油脂成分の拡散、浸透した魚介類を凍結処理することによって、乳化調整油脂を油脂、調味水溶液及び乳化剤に分離し、乳化油脂による白濁した色相を解消させた構成とする。【選択図】 なし
