The present invention relates to a method for removing fishiness of eggs from aquatic animals and manufacturing egg paste without fishiness, comprising steps of washing eggs manually taken out of aquatic animals, e.g. fish, placing the eggs into a dialysis equipment to allow small molecules to selectively pass through a porous film and further remove mucous membranes on surfaces of the eggs based on the dialysis principle for purposes of removing fishiness inherent existed in eggs of aquatic animals, directly pickling the eggs or taking out fine eggs contained in an oblong membrane to be dialysis dehydrated again for removal of moisture and filtering purities thereof, adding a flavoring agent for improvement on freshness and adsorption of fishiness, and finally adding a proper amount of seasoning in it to be pickled at a certain period of time for a finished aquatic egg product or an egg pickled paste. As a result, the aforesaid method enables to improve the quality of eggs from aquatic animals and increase acceptance of customers thereon.本發明係有關於一種水產卵去腥及其卵醬製造方法,為一種針對水產卵去腥與其該卵進行卵醬製造的技術手段,其主要將取出的水產卵置入於一透析設備中,以利用分子濃度平衡擴散的透析原理,讓多孔膜有選擇性地允許小分子通過而將水產卵表面黏膜清除,進而透過分子穿透擴散能將水產物本身所具之腥味去除,經透析去腥之水產卵可直接進行後續淹漬步驟,或可去除表面卵膜而取得內部顆粒卵,將所取得之顆粒卵再次經由透析脫水,而去除血腥水分及過濾雜質,之後,再添加去腥劑以吸收腥味同時可提升鮮味效果,於去除腥味後添加適量調味料進行醃漬一定值時間而獲得鮮美水產卵或卵醬醃漬品;藉此,達到提升水產卵品質與消費者接收度的功效者。(S10)‧‧‧初步清洗(S11)‧‧‧透析脫水(S12)‧‧‧去腥提鮮(S13)‧‧‧醃漬(S14)‧‧‧成品
