PURPOSE: To prepare salted fish roes having excellent texture and flavor, reduced in drips and having good preservability by isotropically pressing the fish roes before or after the addition of salt to the raw material fish roes.
CONSTITUTION: When fish roes as raw material is added with an increased concentration of salt to prepare a salted fish roes by aging thereof, the fish roes are isotropically pressed before or after the addition of the salt. The method permits to prepare good salted fish roes even when the conventional amount of the salt added is reduce to approximately 1/2. The ageing of the salted fish roes is performed by preserving the fish roes having an increased amount of the salt for approximately 1-2 weeks. The fish roes are pressed with a pressure of approximately 500-10000kg/cm2 for approximately 5-60min. The temperature during the pressing of the fish roes is important and a temperature of ≤10°C during the pressing is pref.
ANABUKI HITOSHI
ISHII HISAO
