魚節及びその製造方法。
- 专利权人:
- ヤマキ株式会社
- 发明人:
- 川久保 明宏,井上 岳人,板井 紀康,池田 博明,宮岡 求
- 申请号：
- JP2007057304
- 公开号：
- JP5054995B2
- 申请日:
- 2007.03.07
- 申请国别(地区):
- JP
- 年份:
- 2012
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a production method of a dried-fish which achieves a higher tastiness with a lower decomposition activity of inosic acid and an excellent quality by utilizing an enzyme derived from basidiomycetes with a higher decomposition activity of proteins.
SOLUTION: A fish as the material for a dried-fish is dipped into an enzyme liquid capable of decomposing proteins at least at one location or more during the production process of a dried-fish, and the surface temperature of the fish is kept in a range of 20-85°C to carry out a decomposition by an enzyme and roasted dry to increase the content of amino acid and peptide. Otherwise, the temperature of the frozen raw fish is raised up to a range from below 10°C to a freezing point of fish meat so that treatment at least part of the processes of thawing, maintenance, preservation and raw processing is carried out in the temperature range of keeping the fish unfrozen from below 10°C to the freezing point of fish meat. Thereafter, the material fish undergoes a curing heating by boiling following the widely known method and is dipped into the enzyme liquid capable of decomposing proteins at least one location or more in the dried fish production process for smoking dry processing to carry out the decomposition by an enzyme and roasted dry to increase the content of amino acid and peptide.
COPYRIGHT: (C)2008,JPO&INPIT
- 来源网站：
- 中国工程科技知识中心
