RETORT TREATMENT OF FISHES OR SHELLFISHES AND RETORT FISHES OR SHELLFISHES

摘要

PROBLEM TO BE SOLVED: To obtain a retort food having soft, juicy and elastic textures without deteriorating a fresh touch by preliminarily singly or combinedly treating fishes or shellfishes with a magnesium salt, before the fishes or shellfishes are subjected to a retort treatment, and subsequently subjecting the pre-treated fishes or shellfishes to the retort treatment. ;SOLUTION: This method for subjecting fishes or shellfishes to a retort treatment comprises immersing the fishes or shellfishes such as salmons, scallops or shrimps singly or together with a sauce or other food raw materials in the aqueous solution of one or more kinds of magnesium salts selected from among magnesium dichloride, magnesium sulfate, magnesium lactate and magnesium diacetate, before subjecting to the retort treatment, and subsequently subjecting the pre-treated fishes or shellfishes to the retort treatment. The fishes or shellfishes subjected to the retort treatment preferably contain the magnesium salts in an amount of 0.1-5wt.% as magnesium. The magnesium salt solution preferably further contains an inorganic acid salt (sodium or potassium salt) or a 1-8C organic acid (salt).;COPYRIGHT: (C)1998,JPO