| abstract |
(57) [Problem] To provide a fish knot which has a stronger taste than conventional knots and can be produced efficiently, and a method for producing the same. SOLUTION: By disassembling raw fish meat in a frozen or semi-frozen state, an enzymatic action is suppressed, and a nucleic acid-based umami component (inosinic acid) remains. In addition, the raw fish meat that has been dismantled is continuously denatured with superheated steam to suppress outflow of soluble solids (extracts), thereby producing more efficient and strong tasting fish knots. |