JPS58138337A - Preparation of canned white meat fish - Google Patents

Abstract

PURPOSE:To obtain canned white-meat fish in improved yield of the product, keeping the state of white meat, by immersing the meat of a white-meat fish first in a neutral or alkaline solution then in an acidic solution, and boiling, canning, and sterilizing under rotation. CONSTITUTION:The meat (e.g. fillet) of a white-meat fish (e.g. flatfish, walleye pollack, etc.) is immersed in a neutral or alkaline solution having a pH of 7.0- 9.0. The fish meat proteins are swollen by the treatment and the heavy metals causing browning of the meat are chelated and washed out by the following washing process. The fish meat is washed thoroughly with water and immersed in an acidic solution having a pH of 2.5-6.5. The browing-accelerating substances such as metallic ions are chelated to form a water-soluble chelate compound by the acid treatment, and washed out. The fish meat after the acid treatment is boiled as it is or boiled in an acidic solution at 3.0-5.0pH, packed in a can, charged with a seasoning liquid to make the pH of the fish meat to 6.2- 6.7, and sterilized under rotation.

Description

【発明の詳細な説明】 本斃＠は、白身魚缶詰ＯＩ！途方法ｙ％ｍ、評しくは、
白身魚ｔａｔ科とした缶鯖會皺造す為−に１そＯ白身魚
−褐変すゐことなく白身Ｏ状麹が保持てき、しかも、缶
内−が晶質することなく製品−留９も陶土する白身魚缶
詰０ａｌｌ造方法Ｋｓる。[Detailed description of the invention] Hono@ is canned white fish OI! I'm confused, and I'd like to say,
In order to produce canned mackerel for white fish in the tat family, the white fish retains its O-shaped koji without browning, and the product can also be produced without crystallization inside the can. How to make canned white fish in clay.

なお、本明細書において魚肉とは完全に肉質Ｏみかも成
るも００はか、−〇若干Ｏ皮、骨その麹′ＩＩＸａ人し
たものも含量れる。Incidentally, in this specification, the term "fish meat" refers to fish that is completely fleshy, but also includes fish that has a slight amount of skin, bones, and koji.

最近社命Ｏ食品のニーズは多様化し、この社会的ニーズ
の中で錐康食晶としての白身魚への僑ｌ！が＋１［うて
いる、しかし、魚類の缶詰としては、白身魚を謙科とし
たもｃｌはオれである。Recently, the needs of social food have diversified, and in response to these social needs, white fish as a dietary supplement has become popular! +1 [Usually, however, as for canned fish, even if white fish is used as a substitute, the CL is Ore.

このｌｌ由ね、製造若しくは製造螢の保存の間にガえに
１褐ｆ尋の如く変色するからである。従って、既存０ｆ
ＩＬｌｌｉ缶詰は赤身魚等有色滲科によるもＯが大勢を
占め、かつ、はとんど醤油等によａｗｅ逼れているので
、褐変尋の変色が住じてもこれ管かくして目立たないよ
うにしている。Because of this, during production or storage of produced fireflies, the moths change color to about a foot of brown. Therefore, the existing 0f
ILlli canned food is made up of mostly O from colored fish such as red fish, and is often covered with soy sauce, etc., so even if browning occurs, it is hidden away so that it is not noticeable. ing.

しかし、白身電管主原料として、常法通りに缶詰管皺造
する場合は、中味の白身魚が着しく褐変し、又、強い魚
臭が残存し、商品値か低下する。また、白身魚は赤身魚
よ）水分含量が高いため、加熱時の脱水率が高＜ｔｋシ
、製造歩留が低下し、コスト向で大きなデメリットの要
因となっている。また、白身魚中の含流アミノ酸によっ
て缶内１１が黒質し、この間ｌＩ轡によっても、−聯商
品化管園Ｊｌｌｋｋしている。However, when white fish is used as the main raw material for canning and canned by conventional methods, the white fish inside becomes darkly brown, and a strong fishy odor remains, reducing the product value. In addition, since white fish has a high water content (compared to red fish), the dehydration rate during heating is high and the production yield is reduced, which is a major disadvantage in terms of cost. In addition, the inside of the can becomes black due to the amino acids contained in the white fish, and during this time, it also causes black matter.

本発明は、こうした間一点管解決する仁とを目的とし、
具体的ＫＦＸ、白身魚１ｒ膠科とした缶詰の製造方法に
おいて、白身魚Ｏ褐ｆが防止され、製品歩留が向上し、
魚臭が改良され、缶内ｇｌＯ黒質が防止畜れる皺造方法
管提案する。The present invention aims to solve this problem at one point,
Specifically, in the method for producing canned white fish using KFX, browning of white fish is prevented, product yield is improved,
We propose a wrinkle-forming method that improves fish odor and prevents GLO from forming inside the can.

すなわち、本発明方法は、白身魚Ｏフイレー等の魚肉ｔ
ＰＨ７，０−１１ＪＯ中性乃至アルカダ性浴沿中に浸漬
してその魚肉蛋白會廖澗させたＯち、ｐＨ２，５〜６．
１０１１！！溶液中Ｋｆｉ漬Ｌ”ｌ−ら、蒸煮するか若
しく１ｆｆＰＨ３，０〜５００ｇ！！！溶沿テ煮熟し、
溶液後、フイレー管缶に詰めかつ、この缶内に魚肉のｐ
Ｈが６．２〜６．７となるよう、調味ＩＩＩ管注入して
から、１転殺曹すること倉特徴とする。That is, the method of the present invention can be applied to fish meat such as white fish fillet.
The fish meat protein was immersed in a neutral to alkadic bath with a pH of 7.0-11, and the pH was 2.5-6.
1011! ! Kfi pickled in solution, steamed or boiled for 1ffPH3,0~500g!!!
After the solution, pack it into a fillet tube can and add the fish meat inside this can.
After injecting the seasoning III tube so that the H is 6.2 to 6.7, it is characterized by adding 1 round of soy sauce.

９下、工程順に本発明方法に−）ＬＡ”［欽明する。9 below, the method of the present invention is carried out in order of steps.

１ず、かれい、麹、助撃鱈そ０６０白身魚Ｏ頼部、Ｉ＠
部、ひれ鵠、内臓部、愚灰藻及び中骨等管除去して、−
わゆる三秋卸としてこのフイリ性鰺中に浸漬する。この
溶沿の水温は２Ｃ〜１５Ｃとして通常は、重合りン酸塩
α２〜２．０１！程度添加し、この溶液中に約１時間〜
５時間浸漬し、その後、（９）分〜鉛分関水洗いする。1, flatfish, koji, cod soup 060 white fish O Yoribe, I@
Remove the parts, fins, internal organs, algae, and back bones, and -
The mackerel is immersed in this firi-like mackerel as a so-called sanaki wholesale. The water temperature along this weld is usually 2C to 15C, and the polymerized phosphate α2 to 2.01! and leave it in this solution for about 1 hour.
Soak for 5 hours, then wash with water for 9 minutes.

このような中性乃至アルカリ溶液中に浸漬すると、白身
魚の魚肉蛋白はｊ１＃１シ、褐餐因子である重金属がキ
レート嘔れ、その後の水洗によって流出される。なお、
ｐＨ７，（ｌ下では、この膨ｉｓ効果か不十分であや、
ｐＨ９，Ｏｒこえると、魚肉０品９ｉが劣化して好ｍｕ
＜；ｉｔい、＆お、ｐＨ７，５〜８．５の範Ｓが１１潤
効果と肉質の面でより好ましい。When immersed in such a neutral or alkaline solution, the fish meat protein of the white fish is chelated, and the heavy metals that are a browning factor are chelated and washed out by subsequent washing with water. In addition,
At pH 7, (l), this swelling effect is insufficient and
If the pH exceeds 9, Or, the fish meat 0 item 9i will deteriorate and become undesirable.
＜;It is, &o, pH range S of 7.5 to 8.5 is more preferable in terms of moisturizing effect and meat quality.

次に１良（水洗でれたフイレーｔｐＨ１ｉ〜６．５０１
１性溶箪中に浸漬する。こＯ＠Ｓ　溶液の水温は２Ｃ〜
１５Ｃ重合リン１ｌＩＩＡα２〜１．０１１ｍ加してｐ
Ｈｚｓ〜６．５の＠＊餉の溶液として１５分〜２時間浸
漬し、その後、１０分〜肺分水洗する。Next, 1 good (washed fillet tpH1i ~ 6.501
1) Immerse in hot water. The water temperature of this O@S solution is 2C ~
Add 15C polymerized phosphorus 1lIIAα2~1.011m and p
Soak in a solution of Hzs ~ 6.5 for 15 minutes to 2 hours, then rinse the lungs with water for 10 minutes.

このように＃Ｒ性浸漬処珈すると、予め、中性乃至アル
カリ浸漬で＊ａ−ｇれている魚肉蛋白は、酸性−ｏｓｍ
Ｋ浸漬することｋよ）、魚肉蛋白質は、ｊｌｌｆ１４か
らゆる中かな収量軟ｌｌｋ移行し、このことｋよって更
に＊ｉｌｌ！！キレート化舎物にｆｋｊ１％イオン等褐
質促進原因物質がキレ庁ト畜れてｆ＃出される。これと
同時に１遊１ｌ１１０低分子魚皇威分も溶出される。When subjected to the #R soaking treatment in this way, the fish meat protein that has been previously immersed in neutral or alkaline *a-g
K soaking k), fish meat protein transitions from jllf14 to moderate yield soft llk, and this k makes it even more *ill! ! Substances that promote brown matter, such as fkj1% ions, are absorbed into the chelated material and released as f#. At the same time, 1 liter of 110 low molecular weight fish is eluted.

次に、υ上Ｏ過〕Ｋ浸漬処ｌＩ堪れたフイレーは１ｆｉ
ｌｌ　Ｃ〜ｌ０ＩＣ”ｅ　！！−１０分間Ｓｍ加熱し、
魚肉蛋白管熱ａｍさゼる。１また、鱈等の如く含−成分
Ｏｊ％−魚種においてｕ、ｐＨ８ｏ　〜ＬＯＫ１１ｉ１
１１Ｌ究酸性溶箇で２−画分煮熟を行″＆い硫化水素管
除去するか又はその発生をお名える。ζＯように、　１
１撤１えは煮熟すると、魚肉蛋白凝Ｗ後の急激＆　ｐ）
ｉ上昇管おさえ晶質が防止てきる・ 次に１加熱凝−後０フイレーは、Ｆ＊ＩＩＫ応じて放冷
又社そｏ＊ｍｔｉｕｗする等してから規定１１缶にバッ
クし、そ０缶内に魚肉ＯｐＨが６．２〜ｔ７に＆るよう
、鉤昧診會注入し、−転殺曹會行傘う、ｃＯように処−
すゐと、詭化墨変、硫化変色因子等の発生が抑止場れ、
品質の優れた白身魚の缶詰が得られる。Next, the fillet that has endured the K immersion process is 1fi.
ll C~l0IC”e!!-Heat for 10 minutes Sm,
Fish meat protein tube fever is rising. 1 In addition, in fish species such as cod, etc. containing ingredients Oj%, u, pH 8o ~ LOK11i1
Boil the 2-fraction in a 11L acidic boiling tube and remove the hydrogen sulfide tube or name the generation. As shown in ζO, 1
1) When boiled, fish meat protein coagulates rapidly after boiling.
i Holding down the riser tube will prevent the crystalloid from forming.Next, after heating and condensing, the 0 fillet will be allowed to cool according to F*IIK, and then returned to the specified 11 cans. Inject the fish meat OpH to 6.2 to t7, and treat it like cO.
It will prevent the occurrence of sulfur discoloration, sulfur discoloration, etc.
Canned white fish of excellent quality can be obtained.

すなわち、食品の色と変色は、物理的、化学的、生物学
的に数多くＯｆ色因子が複雑なメカニズムｔと４１いな
がら、からみ合っている。That is, the color and discoloration of foods are intertwined with each other through complex mechanisms involving a large number of physical, chemical, and biological color factors.

しかし、白身魚の褐！因子は、非１１素的褐変であって
、こＯ非酵素的褐変に影響するａ法王の環境条件はｐＨ
１水分、温度、ｗＩ軍、光及び重金属イオンである。こ
の点から魚肉のｐＨｔ６．２〜６．７に１にるよう、ｌ
Ｉ＃昧診會−堅する。非酵累的褐ｆね、化学反応であっ
て製造時の加熱負荷の影４１１１１が大きい０缶詰のよ
うな高温、長時間Ｏ殺１工４！！倉ともなう場合、出来
る＠シその加熱負１１ｊｏ影４１を低くおさえる必１１
がある。この点から、最終段階の処理として回転殺ｍ【
行なうと、靜置殺−に比べ、加熱負荷１／２ｇＩ４に感
することかでき、褐蒙防止に大きな効果が得られる。な
お−上記の―味液による魚肉ｐＨ０ｈ整は、次の一転殺
−の関、十の徒缶詰として長期間保存の閾急肉ｐＨが上
記の如く６．２〜６．７に維持できることが必要であり
、この意味で−味濠のｐＨは必ずしも上記の範ｓＫ＠ら
れるものでない。However, the white fish is brown! The factor is non-enzymatic browning, and the environmental conditions that affect non-enzymatic browning are pH.
1 moisture, temperature, wI forces, light and heavy metal ions. From this point, the pH of the fish meat should be between 6.2 and 6.7.
I #Madashi Diagnosis - solidify. Non-fermented, cumulative browning is a chemical reaction, and the heating load during production has a large impact 41111 0 High temperature like canned food, long time O-killing 1 process 4! ! If it is also a storehouse, it is necessary to keep the heating negative 11jo shadow 41 low.
There is. From this point, the final stage of processing is rotary killing m [
When this is done, the heating load can be felt to be 1/2 gI4 compared to when the rice is left to stand still, and a great effect can be obtained in preventing browning. In addition, the above-mentioned pH adjustment of fish meat using the flavoring solution is a big turn-off, and the threshold for long-term storage as canned food must be such that the pH of the meat can be maintained at 6.2 to 6.7 as described above. In this sense, the pH of Ajimoori is not necessarily within the above range.

寮ＪＩ？ｌ１１゜ ｌず、解ａｉｎｏカレイ管精肉処−してフィシｔ　ツ（
’Ｊ　、ｃ　ｏ　：ｙイレ−１ｔｕ＠重合リン酸埴溶Ｉ
Ｉ　（ｐＨ８，７）中に１時間浸漬してから（Ｌ３饅メ
タリン駿塩ａｌｌ（ｐＨｔｓ）中に＊ｉｅ間＆ｉｌした
。その後、９！ＩＣ″ＣＳ分聞ｇ＊螢放冷してからフイ
レー９０を管ＰＩ考缶に内詰めしてから、９５１ｍ１．
５ｔｋｆｊＥ入Ｌ、＊ＫｐＨｔＲ０ＩＫ胸整した１４’
ｊｉ食塩水ｔｓｔ注入し、巻祷め蕾、１１５Ｃで一分間
の条件で一転殺曹（１転数ＩＢｒｐｍ）して缶詰ｔａｉ
ｌ造し大、このカレイ帥漬缶＠ｔ３５Ｃの恒温室内に保
管し、製造した連日、　　１０日後、加ａＬ　ｌ夕月後
、２ケ月後、３ケ力螢、６ケ月發、１年ＩＫ−缶し、）
（ａｔ党電電白度計ただし、ルｃｄ　ｒｓｏときが真白
である。）Ｋより、白身魚の色１ｌ１１を求めると共Ｋ
ｐＨ會欄足したところ１纂１図及び１１１１表Ｏ試験番
号Ｓの過動であって、本尭明の１１ｉ法によって製造し
た缶詰は色駒（１度）が良好に保持でき、又褐ｆが進行
しにくいｐＨＫ調整されている。Dormitory JI? l11゜l, butcher the flatfish tube and fish it (
'J,co:yire-1tu@polymerized phosphoric acid clay I
After soaking in I (pH 8,7) for 1 hour, soaking in *ie interval &il in L3 饅Metalin Shunshio all (pHts).After that, let it cool for 9! 90 was packed inside the tube PI can, and then 951 m1.
5tkfjE L, *KpHtR0IK chest adjusted 14'
Inject saline solution TST, roll it up, boil it at 115C for 1 minute (1 rotation number IBrpm) and can it.
1 large size, stored in a constant temperature room in this flounder pickled can @t35C, 10 days after production, 10 days after the evening moon, 2 months later, 3 pieces, 6 months old, 1 year IK- canned)
(At Toden Denden whiteness meter, however, it is pure white when using CD RSO.) From K, find the color 1l11 of white fish.
After adding the pH column, it was found that the canned food produced by Takaaki Moto's 11i method was able to retain the color frame (1 degree) well, and the brown f. The pH is adjusted to make it difficult for the process to progress.

なお、１１１１図及びａｌｌ！ｉにおいて試験番号１〜
４は全て比較ガであり、その処理条件は次の過りであっ
た。In addition, 1111 figures and all! Test number 1~ in i
4 were all comparison moths, and the processing conditions were as follows.

＊１ｅＰＨ（Ｄ経日貧化測定結果 なお、＄ＩＩＩｅらびＫ１１ｌｌＩＯ他の各試験番号で
示す試験ｆＩＩ＆！次Ｏｊ＆ｔである。*1ePH (D aging measurement result) Test fII&!Next Oj&t indicated by test numbers such as $IIIeR, K11llIO, and others.

試験番号１ 冷凍カレイ會淋凍し、精肉処置してフイレー【りくり、
４１！食虐水で５分間１１ｉ浚する。Test number 1: Freeze the frozen flounder, process the meat, and fillet it.
41! Dredge for 11 minutes with food water.

次に缶の高畜２Ｓ園／ａｓｋ切断して、缶に肉詰した１
９５ＣＸ２０分Ｊｌｌｌする。Next, I cut the canned livestock 2S/ask and stuffed the meat into the can.
95CX 20 minutes Jllll.

次に缶を転倒（か究む社る）して、缶内のドレン會水切
）してから注液し、ＩＩＩして１１３Ｃ×７０分靜置殺
曹する。Next, invert the can, drain the inside of the can, pour liquid into the can, and boil the can at 113C for 70 minutes.

試験番号２ ４＊＊塩水でＳ分関虐漬するオでは、試＃香号１と−じ
である。Test number 2 4** In the case of soaking in salt water, the test number is the same as test number 1.

次ＫｆＭｈＣＸ２０分蒸煮し、−夜放冷して缶に肉詰す
る・ 肉１ｉ！後、往診しＩＩＩして１１３ＣＸ？０分静置殺
―する。Next, steam KfMhCX for 20 minutes, let it cool overnight, and pack the meat into cans. Meat 1i! After that, I made a house call and got 113CX? Let stand for 0 minutes to kill.

試験番号３ 軸肉処Ｓ鴬＼１１ては、試験番号１と同じである。フイ
レー會ｔｈｓ悌重合りン１２虐（ポ讐すン酸ナトリウム
ａｌ饅、ビロリン酸ナトリクム錫−１酸性ビロリン酸ナ
トリウム６饅）溶液中で１時間浸漬し、次Ｋ　９５　Ｃ
Ｘ　２０分蒸煮し、−夜放冷して肉詰する。Test number 3 is the same as test number 1. The fillet is immersed in a solution of 12% polymerized phosphorus (sodium polyphosphate, tin sodium birophosphate, 1 acid sodium birophosphate) for 1 hour, and then immersed in a solution of K95C.
Steam for 20 minutes, then leave to cool overnight and stuff the meat.

ｐＨ３０Ｋｆ１４整した診を注沿して巻細し、１１３Ｃ
Ｘ７Ｇ分静置殺画する。Carefully adjust the pH to 30Kf14, roll it up, and heat it to 113C.
Stand still and kill for X7G minutes.

試験番号４ 鞘肉処ＩＨでは、試験番号１と則しである。Exam number 4 At the pod meat processing IH, it is in accordance with test number 1.

フィシ−１−４４食塩水で５分聞墳潰した蕾、ｅｓｃｘ
２０分蒸煮１−夜放冷して肉詰する。Ficy-1-44 Buds crushed in saline solution for 5 minutes, escx
Steam for 20 minutes 1- Leave to cool overnight and stuff the meat.

ｐＨ３０に１１整したＩＩｔ注曹してＩ＃細し、１１５
ＣＸ３０分副転殺曹（１５ｒ−ｐ−ｍ）する。Adjust the pH to 30, pour IIt and add I# to 115.
CX 30 minutes vice rotation sergeant (15rpm).

又、前記の試験例の内、試験番号１，２ならびに−につ
き、歩留Ｏｆ化と脱水率とｔ求めた１Ｉ４２５ＪＩ！　
　　―造ｌ程中の歩留費化＊２ｆｌｌにおいて、試幽誉
号２１及び暴の蒸徽螢の１普は放冷ｌＩ海定し、試験番
号１＆Ｘ缶動転倒し、水勢や會２分−したａｍ定した。In addition, among the test examples mentioned above, for test numbers 1, 2, and -, the yield Off, the dehydration rate, and t were determined 1I425JI!
-In the yield cost *2 flll during the manufacturing process, the test number 21 and the steaming fireflies were left to cool down, and the test number 1 & am determined.

−形量は腸缶螢、缶會傾劇し、３分８蕾Ｋ１１ｌｔ！し
た。５１２表から試験番（１１及び試験番号！は共に槓
崗対比１１１１１ｉ＊ｏ−拳歩奮が躯饅曽螢、説京率か
酊１゜ 一前後と１に勤、ＪＩＩ科からＯ固形量歩留は闘−と低
い、これに対し、試験番号ｓＯ本弗＠法は、従来法であ
る試験書ｅｌｌび３と対比すると、梢肉対比殺薗警の固
形−留か＃−１脱水率３１１１であり、原料からの１ｉ
ｉ１形歩留が錦饅とな９、製造歩留向で従来法に較べて
約５％優れて胎シ、この山でも十分に効！Ｊｋが認めら
れる。-The shape and size are intestine fireflies, can-see, 3 minutes, 8 buds, K11lt! did. From table 512, the test number (11 and test number! are both 11111 i*o-fisted footwork is 11111 i*o-fisted foot is the body mass so firewood, preaching rate or drunkenness is around 1゜1 and 1, and from JII course O solid weight step) On the other hand, the test number sOhonfu@method has a dehydration rate of 3111 compared to the conventional method, Test Book ell 3. and 1i from the raw material
The i1 type yield is Nishikikan9, and the manufacturing yield is about 5% better than the conventional method, so it is fully effective even in this mountain! Jk is accepted.

実１１ｍ内１ 解凍しえ助宗紬會相肉処理してフイレー管つ（シ、この
フイレーｆＯ２６−重合すン酸虐溶液（ＰＨ７，５）中
に１時間浸漬してから、水洗、水切り後、（Ｌ２１１メ
タリン酸塩溶液（ｐＨ３，１）中から、化学調味料％ｔ
−添加し、クエン酸でｐＨ２，８に調整した３１６食塩
水２０　Ｐ？注入し、巻締め後、１１５Ｃで話分関、回
転数Ｉｓ　ｒｐｍ″ｅ胞転殺曹して助宗鱈Ｏ水煮缶詰に
製造した。この缶詰ｔａｓｃｏｒｉｉｓｉ器中に保管し
製造６ケ月後開缶したところ、肉色も白く、食感、香味
共良好であり、缶内１１ＫＪＩｆ発ｇＥの兆候も認めら
れなかった。Thaw the fruit, process it with Sukemune Tsumugi, and put it into a fillet tube.The fillet is immersed in an acid solution (PH7.5) for 1 hour, washed with water, and drained. (Chemical seasoning %t from L211 metaphosphate solution (pH 3, 1)
- 20 P of 316 saline solution added and adjusted to pH 2.8 with citric acid? After injecting and tightening, the canned cod was boiled at 115C and rotated to a rotational speed of 1s rpm to produce canned cod boiled in water.The canned cod was stored in a canned container and opened 6 months after production. However, the meat color was white, the texture and flavor were good, and no signs of gE caused by 11KJIf were observed in the can.

【図面の簡単な説明】[Brief explanation of drawings]

５１１１図は本発明方法ならびに−の製法によってカレ
イの油漬轢缶詰を製造した場合Ｏ中味Ｏ急肉Ｏ色胸Ｏ経
時的蜜化を示すグラフである。 符　号１・・・−Ｘ　　　　！　−−−−−Δト・・・
・・０４・・・・・・口 ５−−−−−−☆ 特許出―入日本本童株式会社 代唾人弁１士松下義霞 弁■±−鳥文總Fig. 5111 is a graph showing the content, the color of the meat, the color of the breast, and the moltenness of the breast over time when canned flatfish soaked in oil is produced by the method of the present invention and the production method of -. Code 1...-X! −−−−−Δt...
・・04・・・・・・口5－－－－－☆ Patent issued - Nippon Hondo Co., Ltd.'s representative speaker Yoshika Matsushita dialect ■±- Tori Bunso

Claims (1)

【特許請求の範囲】[Claims] 白身魚のフイレー等Ｏ魚肉ｔｐＨ７Ｊ＃叡・Ｏ中性乃至
アルカ１ｍｍ＊＊に＃＆潰してその魚肉＊ａｔ膠調１せ
たＯち、ｐＨＬＳ〜亀易Ｏ蒙１１静診中に浸漬してから
、蒸煮するか若しくはＰＨ３０〜５００ｍ１！ｌ＃ｉｌ
？煮熟し、七〇蕾、アイレーを缶＃ＩＣ＃１めかり、ζ
Ｏ伽内に魚肉ｏｐＨが龜２〜６７に＆るよう、ＩＩＩＩ
ＩＩＩｔ注入してから、−転殺曹することＹｒ４ＩＩ像
とする白身魚伽詰ＯＩＩ造方法。Fillets of white fish, etc. Fish meat tpH 7J , steam or PH30~500m1! l#il
? Boiled, 70 buds, canned iley #IC#1 Mekari, ζ
So that the OPH of the fish meat is between 2 and 67 in the oven.
Method for making white fish cake OII by injecting IIIt and then turning it into Yr4II image.