JPH06343428A - Production of food using mature chum salmon as material - Google Patents

Abstract

PURPOSE:To obtain a method for producing a food using a mature chum salmon (kelt) considered as a low value of utilization as a raw material. CONSTITUTION:This method for producing a food using a mature chum salmon as a raw material is composed of the following respective steps: the first step: cutting the mature chum salmon into a prescribed size and obtaining small slices of the mature chum salmon in a suitable number; the second step: dipping the resultant small slices of the mature chum salmon in a sauce for a prescribed time; the third step: placing the resultant small slices of the mature chum salmon on a net and drying the small slices of the mature chum salmon in the sun and the fourth step: placing the sun-dried small slices of the mature chum salmon passing through the third step on a net, admitting the small slices thereof on the net into a drying chamber, keeping the small slices of the mature chum salmon therein for a prescribed time and further drying the small slices thereof.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a food using beech salmon as a raw material having a novel structure, and the food obtained by this method is also called salmon jerky.

[0002]

2. Description of the Related Art Heretofore, in this type, the following has been done. Here, the beech salmon used in the present invention is an autumn salmon that goes up the river so-called "hotchare". Beech salmon could only be used for so-called toba food.

[0003]

The problems described in the prior art have the following problems. The reasons why the above-mentioned beech salmon can be used only in the food called toba are as follows. 1. Beech salmon has less oil content than salmon that is generally sold, so the taste will be lost with general cooking methods. 2. Its white body makes it easy to mistake it for other fish.

The present application has been made in view of the above problems of the prior art, and an object of the present application is to provide a device capable of solving the above problems.

[0005]

In order to achieve the above object, the present invention is as follows. That is,
The present invention is a method for producing a food product using beech salmon as a raw material, which comprises the following first to fifth steps. The first step is to cut the beech salmon into a predetermined size and obtain an appropriate number of beech salmon pieces. Second step-immersing the beech salmon pieces in a sauce for a predetermined time. Place the beech salmon pieces from the 3rd to 2nd steps on a net and dry in the sun. Place the small pieces of beech salmon that have undergone the fourth to third steps on a net and put them in a drying chamber for a predetermined time to dry. Fifth step-vacuum packing.

In this case, each process can be performed as follows. In the first step, obtain a suitable number of small pieces of beech salmon by cutting the beech salmon into a width of about 1 cm and a length of about 5 to 6 cm. In the second step, about 5 kg of beech salmon pieces, about 1 kg of soba sauce and about 700 g of water, about 1.
Soak in 7 kg for about one day. In the third step, the second
Place the beech salmon pieces that have undergone the process on a net and let them dry for half a day in the sun. In the fourth step, put the leather part on the net,
Place in a drying room at about 70-80 ° C for about 1 day to dry.

[0007]

EXAMPLES Examples will be described. First Step Beech salmon is cut into pieces each having a width of about 1 cm and a length of about 5 to 6 cm to obtain an appropriate number of pieces 1 of beech salmon. 1A is a skin part and 1B is a body part.

Second step About 5 kg of small pieces of beech salmon are soaked in 1.7 kg of sauce for one day. This sauce is a combination of about 1 kg of soba sauce and about 700 g of water. It was preferable to use the following "soba soup". Manufacturer name ~ Sorachi Co., Ltd., trademark ~ Dashinomoto "Tsuyu no Hana", ingredients ~ Soy sauce, sugar, salt, seasoning (amino acid), bonito, caramel color, alcohol.

Third step The beech salmon pieces 1 which have undergone the second step are placed on a net 2 and dried for about half a day in the sun. Fourth Step Place the skin portion 1A on the net 3 and put it in a drying room at about 70 to 80 ° C. for about one day and let it dry. By heating the fish at 73 ° C for about 1 hour, all the germs are killed. The skin portion 1A is placed on the net 3 with the skin portion 1A facing down so as to prevent the skin portion 1A and the body portion 1B from separating when the dried beech salmon pieces 1 are peeled from the net. is there. Fifth step Vacuum packing.

The operation will be described together with the effect.

[0011]

Since the present invention is configured as described above, it has the following effects. By the first step, the sauce easily penetrates, the drying time is short, the heat is transmitted easily, and it is easy to eat. The 2nd process removes the fishy odor of salmon, and when finished, it shines, smells and looks good. The third step prevents the body and skin from peeling and is easy to peel from the net. Fourth
Since it is dried at a higher temperature in the process, it is possible to completely kill germs. As described above, the present invention can effectively use beech salmon, which has been considered to have a low utility value in the past, so it should be said that it is a very useful invention that contributes to the utilization of resources.

[Brief description of drawings]

FIG. 1 is a perspective view of a beech salmon piece.

FIG. 2 is a schematic sectional view of a third step.

FIG. 3 is a schematic sectional view of a fourth step.

[Explanation of symbols]

 1 Beech salmon piece 1A Skin part 1B Body part 2,3 Net

Claims (2)

[Claims] 1. A method for producing a food product using beech salmon as a raw material, which comprises the following first to fifth steps. The first step is to cut the beech salmon into a predetermined size and obtain an appropriate number of beech salmon pieces. Second step-immersing the beech salmon pieces in a sauce for a predetermined time. Place the beech salmon pieces from the 3rd to 2nd steps on a net and dry in the sun. Place the small pieces of beech salmon that have undergone the fourth to third steps on a net and put them in a drying chamber for a predetermined time to dry. Fifth step-vacuum packing. 2. The method for producing a food product using beech salmon as a raw material according to claim 1, which has the following conditions. In the first step, obtain a suitable number of small pieces of beech salmon by cutting the beech salmon into a width of about 1 cm and a length of about 5 to 6 cm. In the second step, beech salmon pieces about 5 kg
Soak the soup sauce (about 1 kg) and water (about 700 g) in a sauce (about 1.7 kg) for about one day and night. In the third step, put the beech salmon pieces from the second step on a net and let them dry for half a day in the sun. In the fourth step, the part of the leather is placed on a net and the product is placed in a drying room at about 70 to 80 ° C. for about one day to dry.