JPS5545352A - Preparation of fish meat free from fishy smell - Google Patents

Preparation of fish meat free from fishy smell

Info

Publication number
JPS5545352A
JPS5545352A JP11897178A JP11897178A JPS5545352A JP S5545352 A JPS5545352 A JP S5545352A JP 11897178 A JP11897178 A JP 11897178A JP 11897178 A JP11897178 A JP 11897178A JP S5545352 A JPS5545352 A JP S5545352A
Authority
JP
Japan
Prior art keywords
bonito
tuna
wood vinegar
meat
fish meat
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.)
Pending
Application number
JP11897178A
Other languages
Japanese (ja)
Inventor
Tatsukichi Mihara
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP11897178A priority Critical patent/JPS5545352A/en
Publication of JPS5545352A publication Critical patent/JPS5545352A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To provide processed meat of bonito or tuna having excellent shape- retainability and taste, storable for a long time without discoloration or putrefaction, and capable of being served as it is without using sauce, etc., by the successive treatment of fresh meat of bonito or tuna comprising seasoning, drying, immersion in wood vinegar, and drying.
CONSTITUTION: Fresh meat of bonito or tuna is immersed in a seasoning liquor composed of water, salt, a freshness-keeping agent (e.g. sodium L-ascorbate/DL- alanine/nicotinic acid amide/natural enzymes) (20g), seasonings such as glycine, sodium glutamate or amino acids, and sugar, for a long time (e.g. 12 hours). The seasoned fish meat is dryed with hot air at high temperature (e.g. at 80°C for 10 minutes and 40°C for 30 minutes), sprayed its both faces with wood vinegar or immersed in wood vinegar, and again dried with hot air (e.g. 40°C for 3 hours).
COPYRIGHT: (C)1980,JPO&Japio
JP11897178A 1978-09-26 1978-09-26 Preparation of fish meat free from fishy smell Pending JPS5545352A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP11897178A JPS5545352A (en) 1978-09-26 1978-09-26 Preparation of fish meat free from fishy smell

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP11897178A JPS5545352A (en) 1978-09-26 1978-09-26 Preparation of fish meat free from fishy smell

Publications (1)

Publication Number Publication Date
JPS5545352A true JPS5545352A (en) 1980-03-31

Family

ID=14749807

Family Applications (1)

Application Number Title Priority Date Filing Date
JP11897178A Pending JPS5545352A (en) 1978-09-26 1978-09-26 Preparation of fish meat free from fishy smell

Country Status (1)

Country Link
JP (1) JPS5545352A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020006430A (en) * 2000-07-14 2002-01-19 이종봉 Process for manufacturing meats using pyroligneous liquor
KR20040028126A (en) * 2002-09-30 2004-04-03 이일동 Method of manufacturing skewer
KR101452840B1 (en) * 2014-05-12 2014-10-23 주식회사 신호씨푸드 Method for Manufacturing Sea Food, Sea Food and Apparatus for Drying Aquatic Product
CN107259302A (en) * 2017-07-31 2017-10-20 浙江香海食品股份有限公司 The processing method of lower temperature vacuum frying little yellow croaker and fried little yellow croaker

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5176458A (en) * 1974-12-26 1976-07-02 Marutaka Suisan Kk
JPH082069A (en) * 1994-06-17 1996-01-09 Star Micronics Co Ltd Printer

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5176458A (en) * 1974-12-26 1976-07-02 Marutaka Suisan Kk
JPH082069A (en) * 1994-06-17 1996-01-09 Star Micronics Co Ltd Printer

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020006430A (en) * 2000-07-14 2002-01-19 이종봉 Process for manufacturing meats using pyroligneous liquor
KR20040028126A (en) * 2002-09-30 2004-04-03 이일동 Method of manufacturing skewer
KR101452840B1 (en) * 2014-05-12 2014-10-23 주식회사 신호씨푸드 Method for Manufacturing Sea Food, Sea Food and Apparatus for Drying Aquatic Product
CN107259302A (en) * 2017-07-31 2017-10-20 浙江香海食品股份有限公司 The processing method of lower temperature vacuum frying little yellow croaker and fried little yellow croaker

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