DEODORIZATION OF FISH AND ANIMAL MEAT BY USE OF KRILL AND HEN`S EGG

摘要

PURPOSE:Enzymatic action of krill and hen's egg is utilized to remove the odor of fish and animal meat. CONSTITUTION:For example, raw krill 1 frozen at a center temperature of -5 deg.C is crushed with a crusher into ultrafine particles 2, which are combined wth hen's egg 3. They are subjected to agitation 4 to promote the synergistic deodorization caused by both enzymes originating from the krill and egg and mixed with finely crushed particles 6 of fish or animal meat 5 cooled to -5 deg.C as the center temperature. Further, various kinds of flavors are added to the mixture and stirred 8, then frozen into a form according to the use or heat processed 10.