METHOD FOR PRODUCING DRIED FISH

• Main Authors: DOI KANJI, NAKAI YUKA
• Format: Patent
• Language: English
• Published: 29.07.2004
• Edition: 7
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a method for producing dried bonito by which fat contained in cooked bonito is efficiently removed. SOLUTION: The method for producing dried bonito comprises soaking the cooked bonito in an enzyme solution heated for 30 min-1 h so as to have a temperature of 50°C-60°C; wherein the enzyme solution contains 0.05-0.10 mass % of lipase and protease based on the bonito fish body, and the volume ratio of the lipase and the protease to the enzyme solution is 1/2-2/1. In this process, both of the lipase and the protease in the enzyme solution are used to enzymically hydrolyse the fat contained in the bonito so as to more efficiently remove the fat from the bonito compared with the case of using only the lipase for removal of the bonito fat. COPYRIGHT: (C)2004,JPO&NCIPI