JP2752340B2 - Production method of bran pickled salmon fish - Google Patents
Production method of bran pickled salmon fishInfo
- Publication number
- JP2752340B2 JP2752340B2 JP7272980A JP27298095A JP2752340B2 JP 2752340 B2 JP2752340 B2 JP 2752340B2 JP 7272980 A JP7272980 A JP 7272980A JP 27298095 A JP27298095 A JP 27298095A JP 2752340 B2 JP2752340 B2 JP 2752340B2
- Authority
- JP
- Japan
- Prior art keywords
- bran
- fish
- production method
- salmon fish
- salmon
- 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.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の属する技術分野】本発明は、鮭、鱒などの鮭科
の魚類を原材料とする糠漬け品の製造方法に関する。[0001] The present invention relates to a method for producing pickled bran products using salmonid fish such as salmon and trout as raw materials.
【従来技術と課題】塩を混合した糠にイワシ科の魚類
（たとえば、にしん）又はさんま科の魚類（たとえば、
さんま）を漬け込み、魚類の保存食を製造するという技
術が知られているが、その製品は、唯単に保存食として
の単純な食味を呈するに過ぎない。本発明は、上述した
従来技術の課題に着目してなしたもので、糠に工夫を施
すことにより、従来技術では味わい得なかった食味を発
揮する糠漬け鮭科魚類という糠漬け魚類の提供を目的と
する。2. Description of the Related Art Salted bran is mixed with sardine fish (for example, herring) or sick fish (for example,
There is a known technique for producing a preserved fish product by pickling pike (sama), but the product merely exhibits a simple taste as a preserved food. The present invention has been made by focusing on the above-described problems of the prior art, and aims to provide a bran pickled fish called a bran pickled salmonid fish exhibiting a taste that could not be tasted in the prior art by devising the bran. I do.
【課題解決のための手段】叙上の目的を達成するために
本発明がなした手段は、臓物類が取除かれた鮭科魚類に
塩をまぶして数１０時間静置し、予め酒類、唐辛子が配
合された糠に前記鮭科魚類を数１０時間漬込むというこ
とである。In order to achieve the above object, the present invention provides a method in which a salmonid fish from which the offal is removed is sprinkled with salt and allowed to stand for several tens of hours. This means that the salmonid fish is immersed in bran mixed with pepper for several tens of hours.
【発明の実施の形態】本発明で原材料として使用可能な
魚類は、鮭、鱒などでよく知られている鮭科の食用魚類
であれば、どんな食用魚でも使用できる。鮭科の食用魚
類は予め臓物類（たとえば、本発明では、内臓類のほ
か、卵、白子などを含む）を取除き、水洗した後、塩を
まぶす。万遍なく塩がまぶされた鮭科の食用魚類を数１
０時間静置し、水抜きを行い、塩味を浸透させる。一
方、糠には、調味料として酒類を配合し、原材料に甘味
が付与されるようにする。本発明で配合可能な酒類は、
料理酒、日本酒、果実酒など各種の酒類を配合できる。
糠に対しては、防カビ材として唐辛子（南蛮とも称す
る）をくわえ、カビの発生による糠の変質を防ぐ。糠を
上述のように加工したら、塩がまぶされて脱水され、塩
味が浸透している鮭科魚類を糠に漬け、そのまま数１０
時間漬込むようにする。BEST MODE FOR CARRYING OUT THE INVENTION As the fish that can be used as a raw material in the present invention, any edible fish of salmonid family well known as salmon and trout can be used. Edible fish of the salmonid family are prepared by removing intestines (for example, in addition to internal organs, eggs, milts, and the like in the present invention), washing with water, and spraying with salt. Number 1 of edible salmon-caught edible fish
Let stand for 0 hours, drain water, and let salty taste permeate. On the other hand, bran is blended with liquor as a seasoning so that sweetness is imparted to the raw materials. Alcoholic beverages that can be formulated in the present invention,
Various liquors such as cooking liquor, sake, fruit liquor can be blended.
For the bran, pepper (also called Nanban) is added as a fungicide to prevent the deterioration of the bran due to the occurrence of mold. When the bran is processed as described above, the salt is dusted and dehydrated, and the salmonid fish with salty taste is immersed in the bran, and several tens of
Let it soak for a while.
【実施例】本発明製造方法の具体的な１例を記す。 使用原材料等 鮭科魚類 秋鮭（あきあじ） 糠 酒類 料理酒 調味料 塩 唐辛子 使用量 秋鮭 ３Ｋｇ位のもの５尾 糠（上記分量の魚類に対して）１０，０００ｇ 塩（ 同 上 ） ２，５００ｇ 料理酒（ 同 上 ） ５００ｃｃ 唐辛子（ 同 上 ）小さじ４杯 製造方法 腹を裂いて臓物類を取除いた秋鮭を水洗いした後、万遍
なく塩をまぶす。塩がまぶされた秋鮭をそのまま４８時
間位室温下に静置し、脱水すると共に、塩味を浸透させ
る。一方、糠に対しては、塩を加えることなく、料理酒
と唐辛子とを加えてよく撹拌する。この加工された糠
に、脱水されて塩味が浸透している秋鮭を漬け、７２〜
９６時間位漬込む。この秋鮭の漬込み温度は、室温であ
る。叙上のようにして糠漬けされた秋鮭は、塩味に糠の
風味と料理酒による甘味とが付与された食味にすぐれた
製品になる。一方、糠の方は、塩が加えられていないも
のの、唐辛子によってカビの発生が防止されるので、い
つまでも変質することなく糠の風味を維持し、秋鮭に糠
の風味を浸透させる。これらのことによって、前記した
従来技術では得られない食味を発揮する糠漬け鮭科魚類
が得られる。EXAMPLES A specific example of the production method of the present invention will be described. Raw materials used, etc. Salmonids, autumn salmon (akiaki) bran, alcoholic beverages, seasoning, salt, pepper, used amount of autumn salmon, 3 kg or less 5 fish bran (for the above amount of fish) 10,000g salt (as above) 2, 500g Cooking sake (same as above) 500cc 4 teaspoon chilli (same as above) Production method Wash the autumn salmon with its stomach ripped off to remove its offal, then sprinkle with salt evenly. The salted autumn salmon is allowed to stand at room temperature for about 48 hours as it is, dehydrated and permeated with saltiness. On the other hand, for bran, cooked sake and chili are added without adding salt and stirred well. Pickled autumn salmon that has been dehydrated and salty infiltrated into this processed bran,
Soak for about 96 hours. The pickling temperature of this autumn salmon is room temperature. Autumn salmon pickled as described above is a product with excellent taste in which the flavor of bran and the sweetness of cooking sake are added to the salty taste. On the other hand, in the case of bran, although no salt is added, since the generation of mold is prevented by the pepper, the flavor of the bran is maintained without any deterioration and the flavor of the bran penetrates the autumn salmon. As a result, it is possible to obtain a bran pickled salmonid fish exhibiting a taste that cannot be obtained by the above-mentioned conventional technology.
Claims (1)
して数１０時間静置し、予め酒類、唐辛子が配合された
糠に前記鮭科魚類を数１０時間漬込むことを特徴とする
糠漬け鮭科魚類の製造方法。1. A salmon fish from which offal has been removed is coated with salt and allowed to stand for several tens of hours, and the salmon fish is immersed in bran previously mixed with alcohol and pepper for several tens of hours. Production method of pickled salmonid fish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7272980A JP2752340B2 (en) | 1995-10-20 | 1995-10-20 | Production method of bran pickled salmon fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7272980A JP2752340B2 (en) | 1995-10-20 | 1995-10-20 | Production method of bran pickled salmon fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09107922A JPH09107922A (en) | 1997-04-28 |
| JP2752340B2 true JP2752340B2 (en) | 1998-05-18 |
Family
ID=17521479
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7272980A Expired - Fee Related JP2752340B2 (en) | 1995-10-20 | 1995-10-20 | Production method of bran pickled salmon fish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2752340B2 (en) |
-
1995
- 1995-10-20 JP JP7272980A patent/JP2752340B2/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 三輪勝利「水産加工品総覧」（昭和５８−１１−５）光淋Ｐ．２３１−２３３，２４８−２５０ |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH09107922A (en) | 1997-04-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |