JPH0638674A - Production of smoked salmon - Google Patents

Abstract

PURPOSE:To readily produce a smoked salmon better in taste, color and flavor than those of a conventional one regardless of the raw material quality in the smoked salmon product greatly affected by the quality of the salmon which is a raw material. CONSTITUTION:A salmon which is a raw material is reshaped to provide raw material meat for smoking. The raw material meat is then immersed in a citrus fruit juice, subsequently dried and smoked to produce the smoked salmon excellent in taste, color and flavor.

Description

Detailed Description of the Invention

[0010]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for easily producing smoked salmon excellent in taste, color and flavor regardless of the quality of raw salmon.

[0020]

2. Description of the Related Art Conventionally, since the quality of raw materials of smoked salmon is greatly influenced by the products, trout, red salmon, silver salmon, etc., which have a relatively red body color and good meat quality, are selected as raw materials. Further, various seasoning liquids and spices are used to supplement the quality of the raw materials, but it is necessary to compensate for the drawbacks while keeping the salmon taste. Therefore, empirical technology is required, the manufacturing process is complicated, and the seasoning method differs depending on the region, the taste,
Most of the flavors are not common.

In addition, poor quality salmon and the like, generally called autumn salmon, whose flesh quality after ovulation and ejaculation is brittle, and whose body color has turned white, is processed as smoked salmon into products by the conventional technique. It was impossible at first. Therefore, regardless of the quality of the raw salmon, even the poor quality ones such as autumn salmon taste,
It has been desired to develop a method for easily producing smoked salmon excellent in color and flavor.

[0040]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing smoked salmon which solves the above problems.

[0050]

[MEANS FOR SOLVING THE PROBLEMS] A method for producing smoked salmon provided by the present invention in order to solve the above problems will be described below. Raw salmon is shaped and smoked raw meat is obtained. The raw meat is soaked in citrus juice before being smoked. Sunflower, soaked in a salted liquid containing citrus juice, dried and smoked. Alternatively, the raw meat is soaked in citrus juice in advance, and then salted, dried and smoked. Alternatively, the salted raw meat is dipped in citrus juice, then dried and smoked.

Examples of the citrus juice which can be used in the present invention include mandarin orange, daidaii, lemon and the like, but those having a relatively low acidity and a deep pigment are desirable. When salmon as a raw material is dipped in citrus juice with a strong acidity, the meat quality of the salmon changes and the texture deteriorates. Therefore, it is necessary to dilute the juice to reduce the acidity. Then, the effect of improving the originally intended taste and flavor is reduced. Further, if the amount of the pigment is small, it cannot be imparted to the improvement of the body color, which is one of the purposes of soaking in the citrus juice.

[0070]

[Action] By adding citrus juice during the production process of smoked salmon, sugars and organic acids in the juice components improve the taste of salmon, vitamin C eliminates the fishy odor, and enhances the flavor with a unique aroma. Further, since the carotenoid pigment of citrus juice is the same as the salmon pigment, it acts to reinforce the color.

[0080]

The present invention will be described in more detail with reference to examples, but the present invention is not limited thereto. In the examples, “%” means “% by weight”.

Example 1 Smoked salmon was produced from red salmon and autumn salmon as raw materials according to the production method shown in FIG. Mandarin juice (pH)
3.5, acidity 0.9%, Bx10.8) was added as Example 1, and the results were compared with those prepared without using mandarin orange juice. The composition of the salting agent is shown below.

[0100]

[0110] As a result, it was found that the color, taste and flavor of both the red salmon and autumn salmon were better than those of the target using the orange juice.

Example 2 Using red salmon and autumn salmon as raw materials, mandarin orange juice (pH 3.5, acidity 0.9%, Bx1 before the salting step of the manufacturing method of FIG. 1).
The smoked salmon was manufactured by adding a step of immersing it in 0.8) overnight. This is Example 2. The results were compared with those prepared without adding the step of immersing in orange juice. The mixing ratio of the salting agent is shown below.

[0130]

As a result, both orange salmon and autumn salmon were superior to the target in the use of mandarin orange juice in terms of color, taste and flavor.

Example 3 Using red salmon and autumn salmon as raw materials, mandarin orange juice (pH 3.5, acidity 0.9%, Bx1) was added after the salting step of the manufacturing method shown in FIG.
The smoked salmon was manufactured by adding a step of immersing it in 0.8) overnight. This is Example 3. The results were compared with those prepared without adding the step of immersing in orange juice. The salting agent used had the same blending ratio as that used in Example 2.

As a result, it was found that the color, taste and flavor of both the red salmon and the autumn salmon were better than those of the target using the orange juice.

Example 4 As another citrus fruit juice, a concentrated salmon juice of Valencia orange was added to a salting agent to produce smoked salmon in the same manner as in Example 1, and the concentrated juice of Valencia orange was not used. The results were compared for those made in. The following is an example of compounding a salting agent.

[0180]

As a result, it was found that the use of Valencia orange juice for both red salmon and autumn salmon was superior to the target in terms of color, taste and flavor.

[0200]

EFFECTS OF THE INVENTION According to the present invention, when producing smoked salmon, it is possible to improve the fishy odor and bad color of the raw salmon, and to easily produce smoked salmon with a good taste and flavor.
In addition, salmon with poor quality such as autumn salmon that could not be used as a raw material in the past can be processed into smoked salmon. Fig. 1 General method for producing smoked salmon Raw materials such as trout, red salmon and silver salmon are used. ↓ Pre-treatment Make a fillet, remove skin, bones, debris, etc. and wash away dirt with running water. ↓ Salting Immerse it in the adjusted salting agent overnight in the refrigerator. ↓ Desalting After salting, remove salt with running water for 20 to 30 minutes. ↓ Washing Rinse the dirt on the surface and remove water well. ↓ Drying Dry with cold air at about 4 ℃ overnight. ↓ Smoke Smoke at 25 ° C or lower for about 1 hour. ↓ Finishing Shape, remove small bones and debris, and package. ↓ Products can be refrigerated or frozen.

Claims (4)

[Claims] 1. A method for producing smoked salmon, which comprises soaking salmon as a raw material in a salted liquid containing citrus juice, followed by drying and smoking. 2. Salmon as a raw material, after soaking in citrus juice,
A method for producing smoked salmon, which comprises salting, drying and smoking. 3. A method for producing smoked salmon, which comprises using salmon as a raw material, immersing it in citrus juice after salting, drying and smoking. 4. A salted liquid containing the citrus juice according to claim 1.