Manufacturing method of ochi

摘要

Problem to reduce odor from fish remaining in fish.Solution: the method for producing the dried fish clams characterized by the process of boiling the rice fish in the presence of water containing modified porous yeast obtained by reacting the protease to the yeast cells.Also, for the raw fish weight, the modified porous yeast obtained by reacting the protease to the yeast cell in a range of 1 to 3% by weight and the process of steaming the raw fish can be performed for 60 to 120 minutes under 85 to 90 degree temperature conditions.Diagram