JPH02203737A - 鰹ハムの製造方法 - Google Patents
鰹ハムの製造方法Info
- Publication number
- JPH02203737A JPH02203737A JP1024636A JP2463689A JPH02203737A JP H02203737 A JPH02203737 A JP H02203737A JP 1024636 A JP1024636 A JP 1024636A JP 2463689 A JP2463689 A JP 2463689A JP H02203737 A JPH02203737 A JP H02203737A
- Authority
- JP
- Japan
- Prior art keywords
- bonito
- meat
- ham
- vacuum
- liquid
- 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
- 241000269851 Sarda sarda Species 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 235000013372 meat Nutrition 0.000 claims abstract description 28
- 238000002347 injection Methods 0.000 claims abstract description 15
- 239000007924 injection Substances 0.000 claims abstract description 15
- 230000000391 smoking effect Effects 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000005470 impregnation Methods 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 5
- 238000007598 dipping method Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 238000010025 steaming Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 24
- 241000251468 Actinopterygii Species 0.000 description 12
- 239000002994 raw material Substances 0.000 description 12
- 239000000243 solution Substances 0.000 description 11
- 210000001215 vagina Anatomy 0.000 description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 235000011194 food seasoning agent Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 239000003086 colorant Substances 0.000 description 5
- 238000004040 coloring Methods 0.000 description 4
- 239000005457 ice water Substances 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 101100150905 Caenorhabditis elegans ham-3 gene Proteins 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 241000208140 Acer Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000277269 Oncorhynchus masou Species 0.000 description 1
- 241000219492 Quercus Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000008609 bushi Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1024636A JPH02203737A (ja) | 1989-02-02 | 1989-02-02 | 鰹ハムの製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1024636A JPH02203737A (ja) | 1989-02-02 | 1989-02-02 | 鰹ハムの製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02203737A true JPH02203737A (ja) | 1990-08-13 |
| JPH0518B2 JPH0518B2 (enrdf_load_stackoverflow) | 1993-01-05 |
Family
ID=12143619
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1024636A Granted JPH02203737A (ja) | 1989-02-02 | 1989-02-02 | 鰹ハムの製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02203737A (enrdf_load_stackoverflow) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05308928A (ja) * | 1992-05-11 | 1993-11-22 | Marumi:Kk | 魚肉ハムの製造方法 |
| JPH06189672A (ja) * | 1992-12-26 | 1994-07-12 | Sato Suisan Kk | 魚肉燻製品の製造方法 |
| CN104544308A (zh) * | 2014-12-01 | 2015-04-29 | 南昌大学 | 一种鱼体真空腌制的制备方法 |
-
1989
- 1989-02-02 JP JP1024636A patent/JPH02203737A/ja active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05308928A (ja) * | 1992-05-11 | 1993-11-22 | Marumi:Kk | 魚肉ハムの製造方法 |
| JPH06189672A (ja) * | 1992-12-26 | 1994-07-12 | Sato Suisan Kk | 魚肉燻製品の製造方法 |
| CN104544308A (zh) * | 2014-12-01 | 2015-04-29 | 南昌大学 | 一种鱼体真空腌制的制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0518B2 (enrdf_load_stackoverflow) | 1993-01-05 |
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