魚加工品の魚骨軟化技術の検討 Investigation of Softening
Contents
1. 37 62. Investigation of Softening Technique for Fishbone on the Processed F oods of the Fish TAKEYAMA Shinichi OHSAWA unya and TOYAMA Ryo We investigated the technique of softening the fishbone on the processed foods which were cooked by microwave after the process of freezing or boiling As the result both of the process under ultrahigh pressures and the method of soaking in green tea infusions had weak effect on softening the fishbone In the sensory test retort cooking 115 C 5min had effet for softening of fishbone and had no problem about the anxious retort smell key words softening of the fishbone ultrahigh pressures green tee infusions retort cooking 0 GO 0
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