PREPARATION OF SUJIKO

PURPOSE:To prepare SUJIKO (salmon roe still enclosed in the ovarian membrane) having low salt content compared with conventional SUJIKO, and having sweet taste and hard texture even from a raw SUJIKO having not very high freshness, by treating the raw SUJIKO with saturated salt solution containing a...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	KAGAWA TAKAHIKO, SASAMOTO YASUHIKO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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