QUALITY IMPROVED COMPOSITION FOR FISHES AND SHELLFISHES* AND QUALITY IMPROVEMENT

摘要

PURPOSE:To reduce the loss of a composition in drip in hot cooking and freezing, to prevent the hardening of meat and to improve its taste, by soaking fishes and shellfishes in an aqueous solution comprising polymerized phosphate the white of an egg, a sugar, etc. CONSTITUTION:An aqueous solution comprising (a) 0.1-5wt% of a polymerized phosphate, etc., sodium or potassium salt, etc. of polyphosphoric acid, pyrophosphoric acid, metaphosphoric acid, or acid pyrophosphate, etc., (b) 0.5-5wt% of the white of an egg, and/or (c) 0.5-5wt% of a sugar, e.g., sugar, dextrose, maltose, dextrin, sorbital, etc. is prepared. Fishes and shellfishes, e.g., a shell, a cuttlefish, a conger eel, an ell, a sea bream, a Spanish mackerel, etc. are soaked in the aqueous solution in generall for 4-18hr, preferably at low temperatures to improve the quality of the fishes and shellfishes.