JPS575667A - Preparation of ham of fish meat - Google Patents
Preparation of ham of fish meatInfo
- Publication number
- JPS575667A JPS575667A JP7762980A JP7762980A JPS575667A JP S575667 A JPS575667 A JP S575667A JP 7762980 A JP7762980 A JP 7762980A JP 7762980 A JP7762980 A JP 7762980A JP S575667 A JPS575667 A JP S575667A
- Authority
- JP
- Japan
- Prior art keywords
- fish meat
- solution
- potassium
- water
- soaking
- 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.)
- Granted
Links
- 235000013372 meat Nutrition 0.000 title abstract 8
- 241000251468 Actinopterygii Species 0.000 title abstract 7
- 239000000243 solution Substances 0.000 abstract 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 4
- 238000002791 soaking Methods 0.000 abstract 3
- 235000002639 sodium chloride Nutrition 0.000 abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 2
- 229910019142 PO4 Inorganic materials 0.000 abstract 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract 2
- 239000012736 aqueous medium Substances 0.000 abstract 2
- -1 e.g. Substances 0.000 abstract 2
- 239000010452 phosphate Substances 0.000 abstract 2
- 229910052700 potassium Inorganic materials 0.000 abstract 2
- 239000011591 potassium Substances 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 2
- 239000000600 sorbitol Substances 0.000 abstract 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 abstract 1
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical group [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 abstract 1
- 235000019828 potassium polyphosphate Nutrition 0.000 abstract 1
- 230000000391 smoking effect Effects 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical group [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 abstract 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
PURPOSE: To obtain a ham of fish meat having well bonded fish meat pieces, by soaking the fish meat in an aqueous medium, e.g., water, solution of sodium hydrogencarbonate, sorbitol solution, etc. before soaking the meat in a solution of a salt.
CONSTITUTION: Finely cut fish meat is soaked in an aqueous medium, e.g., water, 0.3W1wt% solution of sodium hydrogencarbonate, 0.3W1wt% sorbitol solution, etc. at 0W7°C for 10W50min, and water is removed by a press type dehydrator, centrifugal dehydrator, etc. The prepared fish meat is soaked in a solution of a salt (1W8wt% aqueous solution of table salt, potassium primary phosphate, potassium secondary phosphate, potassium pyrophosphate, potassium polyphosphate, etc.) at 0W7°C for 1W5 days. After soaking is over, the fish meat is packed into a casing, allowed to stand at 10W50°C for 30min to 10hr, steamed at 85W90°C for 60min, and subjected to smoking treatment at 40W50°C for 1W4hr.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7762980A JPS575667A (en) | 1980-06-11 | 1980-06-11 | Preparation of ham of fish meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7762980A JPS575667A (en) | 1980-06-11 | 1980-06-11 | Preparation of ham of fish meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS575667A true JPS575667A (en) | 1982-01-12 |
| JPS6155938B2 JPS6155938B2 (en) | 1986-11-29 |
Family
ID=13639189
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7762980A Granted JPS575667A (en) | 1980-06-11 | 1980-06-11 | Preparation of ham of fish meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS575667A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60178569U (en) * | 1984-05-02 | 1985-11-27 | 株式会社 フコク | Pad for dust suction type sander |
-
1980
- 1980-06-11 JP JP7762980A patent/JPS575667A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60178569U (en) * | 1984-05-02 | 1985-11-27 | 株式会社 フコク | Pad for dust suction type sander |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6155938B2 (en) | 1986-11-29 |
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