JPS6221502B2 - - Google Patents
Info
- Publication number
- JPS6221502B2 JPS6221502B2 JP59033338A JP3333884A JPS6221502B2 JP S6221502 B2 JPS6221502 B2 JP S6221502B2 JP 59033338 A JP59033338 A JP 59033338A JP 3333884 A JP3333884 A JP 3333884A JP S6221502 B2 JPS6221502 B2 JP S6221502B2
- Authority
- JP
- Japan
- Prior art keywords
- extract
- seafood
- treatment
- solution
- enzyme
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000000284 extract Substances 0.000 claims description 26
- 235000014102 seafood Nutrition 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 12
- 235000019441 ethanol Nutrition 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 description 13
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 108091005804 Peptidases Proteins 0.000 description 5
- 102000035195 Peptidases Human genes 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 241001275898 Mylopharyngodon piceus Species 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 241000252233 Cyprinus carpio Species 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 238000007598 dipping method Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 108091005658 Basic proteases Proteins 0.000 description 1
- 241000237519 Bivalvia Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 108091005507 Neutral proteases Proteins 0.000 description 1
- 102000035092 Neutral proteases Human genes 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000002358 autolytic effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000020639 clam Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
本発明は、魚介類のエキス剤の製造法に関す
る。
従来、ウナギやエビをアルコール含有飲料に浸
漬処理することによる栄養酒を製造する方法は公
知であり、コイを糖含有アルコール飲料に浸漬し
て加熱処理することにより栄養飲料を製造する方
法も公知である。また、魚介類エキスの抽出にお
いて、加熱抽出処理や高温下での分解処理を行う
場合油脂の酸化やメラード反応などの化学変化を
起し易く、色調、香、味覚ともに著るしく劣化し
た製品を生ずるおそれがあるのである。
本発明者は、０℃以下においても酵素が充分に
その分解作用を有することを知見し、アミノ酸そ
の他有効成分を多量に含有すると共に、色、香、
味の良好な魚介類のエキス剤を得る方法について
研究した結果、本発明を達成したのである。
本発明は、油脂の変敗や色、香の劣化を来たす
ことなく、魚介類から旨味成分その他の有効成分
を多量に含有するエキス剤を製造する方法を提供
することを目的とする。
本発明は、魚介類を、酵素を添加した、食塩、
しよ糖、またはエチルアルコールの単独溶液もし
くは混合溶液に浸漬し、０℃〜−15℃の温度の範
囲内の温度下で、凍らない状態において、抽出処
理した後、加熱処理し酵素を失活させた後、固形
分・油脂分を分別処理することを特徴とする魚介
類の抽出液を製造する方法である。
本発明での魚介類とは、コイ、エビ、ウナギ、
ハマグリその他の淡水産、海水産の魚類、貝類を
意味し、それらの形状により、たとえば小型のも
のはそのままの姿、または内臓等を除去した姿、
大型のものは内臓等を除去し、または除去せずし
て、ブツ切りまたはミンチがけ等により適宜の大
きさになした姿等適宜所望形態のものが使用され
る。浸漬液として使用する食塩、しよ糖、または
エチルアルコールの単独溶液もしくは混合溶液と
は、０℃〜−15℃の温度範囲下で未凍結状態の魚
介類の浸漬処理において、魚介類から有効成分を
抽液乃至浸出することができ、かつ添加された酵
素を不活性化することが無い濃度を有する水溶液
を意味し、食塩、しよ糖、またはエチルアルコー
ルその他氷点降下性能を有し、飲食用に供される
ものの単独溶液または混合溶液を意味する。たと
えば、混合溶液の場合、エチルアルコール15％溶
液３〜４にはしよ糖500〜600ｇを混和した溶液
が使用され得る。また、浸漬処理での浸漬液の使
用量は、使用魚介類の２〜３倍量が好ましい。た
とえば、コイ1.5Kg程度に3.0〜4.5程度使用され
得る。また本発明で酵素を添加するのは、０℃以
下の低温で浸漬処理するので、自己消化酵素だけ
では分解が不十分なので、これを補うために酵素
添加するのであり、使用酵素としては、主として
蛋白分解酵素であつて、味、香の良いエキスを得
るには、アルカリ性・中性プロテアーゼが好まし
く、使用魚介類当りの使用量は５万〜10万単位で
0.1〜1.0％が好ましい。浸漬処理時間は、長時間
を要し、たとえば、−３℃では５〜14日間を要
し、より低温度の場合には、延長し、より高音の
場合には短縮することができ、所望時間浸漬（抽
出）処理するのである。さらに、加熱処理とは、
添加した蛋白分解酵素などを失活させる程度の温
度で短時間加熱することを意味し、未分解蛋白を
凝固させることが好ましい。
本発明により得られる抽出液は、そのままもし
くは適宜濃度に濃縮し、または呈味成分、さらに
栄養成分をも配合して飲用等に供される。また、
上記液状物を粉末化または賦形剤などを混和して
顆粒その他の固形化とすることができる。
本発明によれば、食塩、しよ糖、またはエチル
アルコールなどの氷点降下性能をもつと共に飲食
用に供し得るものの、単独溶液または混合溶液を
使用し、０℃〜−15℃の温度範囲下で浸漬処理す
るので、上記氷点降下性液の魚介類への浸透など
により魚介類を凍らせることなく、また魚介類の
腐敗防止（細菌、低温細菌糖の微生物の抑制、揮
発性塩基窒素の抑制）や油脂の変敗の防止などを
して浸漬（抽出）処理ができると共に、味に関与
するアミノ態窒素が徐々に増加するのが認められ
るばかりでなく、上記抽出液（浸漬液）に蛋白分
解酵素が添加されているので、グルタミン酸、グ
リシン、アルギニンその他のアミノ酸が高濃度に
含有され、しかも抽出処理で加熱手段を用いない
ので色調も良好な抽出液が得られるのである。
次に、本発明の実施態様を記載する。
実施例 １
ブツ切りにした黒コイ1.5Kgを、15％アルコー
ル溶液４にしよ糖600ｇを溶解し、さらに蛋白
分解酵素（市販のタシナーゼＮ−11−100を使用
した）を0.1％添加した、−３℃の抽出液に６日間
浸漬した。次いで、約60℃で短時間加熱して酵素
を失活させると共に未分解の蛋白質を凝固させた
後、固形分を分別し、油分を分離して得た液を濃
縮処理して濃縮抽出液を得た。
本実施例１記載と同様資材を使用して、抽出処
理において、約80℃で約８時間の加熱処理によつ
て、加熱抽出と濃縮を行つた後、固形分・油分を
分別して濃縮抽出液を得た。
氷温抽出による本実施例１（試験区）と加熱抽
出による上記方法（対照区）との濃縮抽出液を比
較した結果は次のとおりである。
The present invention relates to a method for producing a seafood extract. Conventionally, a method of producing a nutritional drink by immersing eel or shrimp in an alcohol-containing beverage is known, and a method of producing a nutritional drink by immersing carp in a sugar-containing alcoholic beverage and heat-treating the same is also known. be. In addition, when extracting seafood extracts, heat extraction treatment or decomposition treatment at high temperatures tends to cause chemical changes such as oxidation of fats and oils and Mellard reaction, resulting in products with significantly deteriorated color, aroma, and taste. There is a possibility that this may occur. The present inventor found that enzymes have a sufficient decomposition effect even at temperatures below 0°C, and in addition to containing large amounts of amino acids and other active ingredients,
The present invention was achieved as a result of research into methods for obtaining seafood extracts with good taste. An object of the present invention is to provide a method for producing an extract containing a large amount of flavor components and other active ingredients from seafood without causing deterioration of fats and oils and deterioration of color and aroma. The present invention provides seafood with enzyme-added salt,
The enzyme is immersed in a single or mixed solution of sucrose or ethyl alcohol, extracted at a temperature between 0°C and -15°C without freezing, and then heated to deactivate the enzyme. This is a method for producing a seafood extract, which is characterized by separating the solid content and oil and fat content. Seafood in the present invention includes carp, shrimp, eel,
Refers to clams and other freshwater and saltwater fish and shellfish, depending on their shape, such as small ones as they are, or with their internal organs removed,
Large ones are used in any desired shape, such as by cutting or mincing them into appropriate sizes with or without removing internal organs, etc. A single solution or a mixed solution of table salt, sucrose, or ethyl alcohol used as a dipping liquid is used to soak unfrozen seafood in a temperature range of 0°C to -15°C to remove active ingredients from seafood. It means an aqueous solution that can extract or leach the enzyme and has a concentration that does not inactivate the added enzyme, and that has the ability to lower the freezing point of salt, sucrose, or ethyl alcohol, and is edible. means a single solution or a mixed solution of the substances to be subjected to. For example, in the case of a mixed solution, a solution in which 500 to 600 g of sucrose may be mixed with 15% ethyl alcohol solution 3 to 4 may be used. Further, the amount of dipping liquid used in the dipping treatment is preferably 2 to 3 times the amount of the seafood used. For example, about 3.0 to 4.5 can be used for about 1.5 kg of carp. In addition, enzymes are added in the present invention because the immersion treatment is carried out at a low temperature of 0°C or lower, so the decomposition is insufficient with autolytic enzymes alone, so enzymes are added to compensate for this. Among proteolytic enzymes, alkaline and neutral proteases are preferred in order to obtain extracts with good taste and aroma, and the amount used is 50,000 to 100,000 units per seafood used.
0.1-1.0% is preferred. The soaking treatment time takes a long time, for example 5 to 14 days at -3°C, and can be extended for lower temperatures and shortened for higher temperatures, depending on the desired time. It is immersed (extracted). Furthermore, heat treatment is
This means heating for a short time at a temperature that deactivates added proteolytic enzymes, etc., and preferably coagulates undegraded proteins. The extract obtained by the present invention can be used for drinking as it is, concentrated to an appropriate concentration, or mixed with taste components and nutritional components. Also,
The above liquid material can be powdered or mixed with excipients to form granules or other solids. According to the present invention, a single solution or a mixed solution of salt, sucrose, or ethyl alcohol, which has freezing point lowering properties and can be used for consumption, is used in a temperature range of 0°C to -15°C. Since the immersion process is performed, the seafood does not freeze due to penetration of the above-mentioned freezing point-depressing liquid into the seafood, and prevents spoilage of the seafood (suppression of microorganisms such as bacteria and low-temperature bacteria sugars, and suppression of volatile base nitrogen). Not only can the soaking (extraction) treatment prevent the deterioration of fats and oils, but also the gradual increase in amino nitrogen, which is involved in flavor, has been shown to improve the ability of the extract (soaking liquid) to undergo protein decomposition. Since enzymes are added, the extract contains glutamic acid, glycine, arginine, and other amino acids in high concentrations, and since no heating means are used in the extraction process, an extract with good color can be obtained. Next, embodiments of the invention will be described. Example 1 1.5 kg of cut black carp was dissolved in 15% alcohol solution 4 with 600 g of sugar, and 0.1% of proteolytic enzyme (commercially available Tacinase N-11-100 was used) was added. It was immersed in an extract solution at 3°C for 6 days. Next, after heating at approximately 60°C for a short time to inactivate the enzyme and coagulate undegraded proteins, the solid content is separated and the oil content is separated.The resulting liquid is concentrated to obtain a concentrated extract. Obtained. Using the same materials as described in Example 1, in the extraction process, heat extraction and concentration were performed by heat treatment at about 80°C for about 8 hours, and then the solid content and oil content were separated and the concentrated extract was obtained. I got it. The results of comparing the concentrated extracts of this Example 1 (test group) using ice-cold extraction and the above method (control group) using heated extraction are as follows.
【表】【table】
【表】【table】
【表】
上記のように、試験区（実施例１）の抽出液中
には、対照区の抽出液中のアミノ酸よりも全般的
に多量に含有され、３倍以上となつている。な
お、試験区の抽出液には、対照区の抽出液より
も、蛋白質、炭水化物が多、また脂肪が少なく含
有されていた。
実施例 ２
ブツ切りにした黒コイ1.5Kgを、食塩60Kgを４
の水に溶解し、さらに蛋白分解酵素（市販のタ
シナーゼＮ−11−100）0.1％添加した、−0.5℃の
抽出液に15日間浸漬した。
次いで、実施例１と同様に、酵素失活処理する
と共に未分解蛋白質凝固処理した後、分別処理
し、濃縮処理して濃縮抽出液を得た。
実施例 ３
30％アルコール溶液４に、蛋白質分解酵素
0.1％添加して抽出液を得、該抽出液に黒コイの
ブツきり1.5Kgを入れ、−12℃で15日間浸漬処理し
た。
次いで、実施例１と同様に、酵素失活処理と共
蛋白質凝固処理し、分別処理に濃縮処理して、濃
縮抽出液を得た。
実施例 ４
黒コイのブツ切れ1.5Kgを、実施例１と同様の
抽出液に入れ、−８℃の温度下で15日間抽出処理
した。次いで約60゜で短時間加熱処理しつ、酵素
を失活させると共未分解の蛋白質を凝固させた
後、固型分を分離し、凍結して濃縮液を得た。
上記各実施例のパネルによる官能的試験を表３
に示し、遊離アミノ酸分析結果を表４に示す。[Table] As described above, the extract of the test group (Example 1) generally contained a larger amount of amino acids than the extract of the control group, more than three times as much. The extract from the test group contained more protein and carbohydrates, and less fat than the extract from the control group. Example 2 1.5 kg of black carp cut into pieces and 60 kg of table salt
The sample was dissolved in water and immersed for 15 days in an extract solution at -0.5°C to which 0.1% of proteolytic enzyme (commercially available Tacinase N-11-100) was added. Next, in the same manner as in Example 1, the mixture was subjected to enzyme deactivation treatment and undegraded protein coagulation treatment, followed by fractionation treatment and concentration treatment to obtain a concentrated extract. Example 3 Add proteolytic enzyme to 30% alcohol solution 4
0.1% was added to obtain an extract, and 1.5 kg of black carp pieces were added to the extract and immersed at -12°C for 15 days. Next, in the same manner as in Example 1, enzyme inactivation treatment and coprotein coagulation treatment were performed, followed by fractionation treatment and concentration treatment to obtain a concentrated extract. Example 4 1.5 kg of pieces of black carp were placed in the same extraction solution as in Example 1, and extracted for 15 days at a temperature of -8°C. Next, the mixture was heated at approximately 60° for a short time to inactivate the enzyme and coagulate undegraded proteins, and then the solid content was separated and frozen to obtain a concentrated solution. Table 3 shows the panel sensory test for each of the above examples.
The results of free amino acid analysis are shown in Table 4.
【表】【table】
【表】【table】
【表】
上記対照区は、熱水抽出を行い、分離、濃縮処
理を行つて得た濃縮抽出液である。[Table] The above control group is a concentrated extract obtained by performing hot water extraction, separation, and concentration treatment.
Claims (1)
またはエチルアルコールの単独溶液もしくは混合
溶液に浸漬し、０℃〜−15℃の温度範囲内の温度
下で凍結されない状態において抽出処理した後、
加熱処理して酵素と不活性化してから固形分と油
分とを分別処理することを特徴とする魚介類から
抽出液を製造する方法。1 Seafood with added enzymes, salt, sucrose,
Or, after being immersed in a single solution or a mixed solution of ethyl alcohol and subjected to extraction treatment in an unfrozen state at a temperature within the temperature range of 0°C to -15°C,
A method for producing an extract from seafood, which comprises heating to inactivate enzymes and then separating solids and oils.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59033338A JPS60180566A (en) | 1984-02-25 | 1984-02-25 | Preparation of extracted solution from fish and shellfish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59033338A JPS60180566A (en) | 1984-02-25 | 1984-02-25 | Preparation of extracted solution from fish and shellfish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60180566A JPS60180566A (en) | 1985-09-14 |
| JPS6221502B2 true JPS6221502B2 (en) | 1987-05-13 |
Family
ID=12383777
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59033338A Granted JPS60180566A (en) | 1984-02-25 | 1984-02-25 | Preparation of extracted solution from fish and shellfish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60180566A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6427454A (en) * | 1987-07-22 | 1989-01-30 | Mizusawa Industrial Chem | Concentrated shellfishes and production thereof |
| JPH01285176A (en) * | 1988-05-11 | 1989-11-16 | Hideto Eguchi | Healthy food |
| JPH089923A (en) * | 1994-06-29 | 1996-01-16 | Ajinomoto Co Inc | Production of extract for food |
-
1984
- 1984-02-25 JP JP59033338A patent/JPS60180566A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60180566A (en) | 1985-09-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Nopianti et al. | A Review on the Loss of the Functional Properties of Proteins during Frozen Storage and the Improvement of Gel-forming Properties | |
| US4772480A (en) | Method of controllingly aging edible material | |
| CN111345339A (en) | Preparation method of antifreeze agent for grass carp scale gelatin hydrolysate | |
| Michalczyk et al. | Changes in protein fractions of rainbow trout (Oncorhynchus mykiss) gravads during production and storage | |
| US4309794A (en) | Method for the separation of fat, pigments and entrail remains from fish raw material | |
| JPS6221502B2 (en) | ||
| US4794007A (en) | Process for producing ground fish | |
| KR100466002B1 (en) | A method for manufacturing Yellow Walleye Pollack extract | |
| US1851253A (en) | Treating albuminoid substances | |
| CN112136868A (en) | Making process of soup-pickled weever | |
| JPH10327796A (en) | Production of seasoning | |
| SU1212314A3 (en) | Method of producing structurized foodstuff from meat of water animals | |
| CN112136867A (en) | Making process of seasoning smoked weever | |
| FR2541089A1 (en) | NOVEL COMPOSITION COMPRISING A PROTEOLYTIC ENZYME AND USE THEREOF IN THE TREATMENT OF PROTEIN FOODS | |
| KR940010261B1 (en) | Process for making fermented foods from ascidian | |
| EP0076298B1 (en) | Method for enzyme maturing of fish | |
| JPS6236165A (en) | Production and preservation of ground fish meat by partial freezing method | |
| KR100846754B1 (en) | Method of manufacturing wild ginseng root cultivatedincluded salting mackerel and salting mackerel manufactured thereby | |
| US2676107A (en) | Method of preserving meat | |
| JPH084474B2 (en) | Processing method of tuna | |
| JPH07327639A (en) | Albumen hardening-prevented egg | |
| RU2103887C1 (en) | Method of preparing proteolysis inhibitor and a method of fish foodstuffs preparing | |
| JPH08308484A (en) | Retention of freshness of fishes for raw eating | |
| KR20170121579A (en) | Salted storing solution containing Foremost mugwort and salting method for aquatic product using thereof | |
| SU1741714A1 (en) | Sublimated meat restoration method |