JPH01108933A - Drying or smoking of salmon by slicing salmon into three fillets, skinning said fillet leaving a part of tail part skin and hanging said fish by piercing wire through unskinned part - Google Patents

Abstract

PURPOSE:To process a salmon body preventing uneven drying between the front and the back surfaces, without necessitating the processing space and apparatus, by slicing a salmon into three fillets along the backbone, peeling the skin except for the tail part and piercing a wire, etc., through the unskinned part. CONSTITUTION:The fillet 3 of salmon sliced into three pieces along the backbone is skinned while leaving a skin 2 at the tail part. A wire 1 is pierced through the unskinned part and the meat is suspended with the wire to effect the objective processing treatment.

Description

[Detailed Description of the Invention] This invention involves the drying and smoking processing of salmon, in which the salmon meat is cut into three pieces, the skin is peeled leaving a part of the skin on the tail, and the skin is cut into small pieces using a wire or the like. It concerns a method of processing by hanging the whole body.

Traditionally, when drying or smoking salmon, the salmon was cut into three pieces, seasoned with the skin still on, and hung to dry.
Or smoked. However, with this method, since the skin is attached to one side, the seasoning can be adjusted slightly on the front and back to prevent dryness, and the deformation force due to the difference in shrinkage ratio between the skin and the meat is large, and the skin is completely removed when eaten again. The drawback was that it was difficult to remove.

To compensate for this drawback, if you try to process the skin by peeling it, you will not be able to hang it, so you will have to lay it flat on a net to dry and then smoke it, which will require a large space and expensive equipment, and the finished product will be slow. Also, there were drawbacks such as the appearance of mesh on the body.

This invention was made to eliminate these drawbacks.
To explain this with a diagram, Figure 1 shows one piece of salmon with its head removed and cut into three pieces. Sezu is a piece of salmon that has been skinned with part of the tail left on, and can be hung in its entirety using the wire shown in (1). (As a result of experiments, parts other than this cannot be hung with wire or books due to the quality of the meat.) This method makes the seasoning uniform and the drying smoke uniform, so there is less deformation and the equipment is simple, and it takes up less space. Since there is no need to take any additional energy, a very large economic effect can be expected.

In addition, to remove the skin as shown in the figure, use a knife (such as the "skin cutting tool" developed by our company) to score the skin at the point where it will be separated, and then run it through a conventional peeling machine. Figure 1 shows a salmon with its head cut off and one piece of salmon with its tail facing up. The electrogram is obtained by peeling off the skin, leaving part of the skin on the tail. 1. is wire, 2. is skin, 3. is the flesh with the skin peeled off.

Claims (1)

[Claims] In drying and smoking salmon, the salmon is cut into three pieces, the tail part (5% to 10% of the whole) is peeled, and this part is covered with wire, etc. A construction method characterized by hanging the wood vertically.