JPS55118373A - Preparation of dry cooked cube fish meat - Google Patents
Preparation of dry cooked cube fish meatInfo
- Publication number
- JPS55118373A JPS55118373A JP2463879A JP2463879A JPS55118373A JP S55118373 A JPS55118373 A JP S55118373A JP 2463879 A JP2463879 A JP 2463879A JP 2463879 A JP2463879 A JP 2463879A JP S55118373 A JPS55118373 A JP S55118373A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- boiled
- cooled
- raw
- minced
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
PURPOSE: To obtain the title product having texture equal to or better than the conventional ones without excess tightness of meat, by cooking a mixture of raw with boiled meats in preparing a dry cooked cube fish meat reformed from ground meat.
CONSTITUTION: (1) Fishes, e.g. tunas or cods, each are dressed to give three pieces; two pieces of meat and one bone, respectively. (2) Almost half of the meat is boiled in a pot. (3) The boiled meat is cooled naturally and kept in the cold. (4) The cooled meat is than minced by a chopper. The other half of the raw meat (1) is minced in the same manner as in (4). (5) The raw and boiled meats are mixed at a weight ratio of about 4:6W6:4, ground in a meat mill, (7) formed into a mass about the size of brick, and deaerated. (8) The formed mass is boiled in a pot for about 60min, (9) roasted and dried by the conventional method with broadleaf wood, and (10) cooled naturally, then (11) cut into dice by a slicer. The cut dice are then (12) seasoned mainly with a suitable seasoning, e.g. soy sauce, and cooled to normal temperature, dried, (14) cooled, and (15) packed in wrapping paper.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP54024638A JPS5933340B2 (en) | 1979-03-02 | 1979-03-02 | Method for producing dried kakuni using fish meat as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP54024638A JPS5933340B2 (en) | 1979-03-02 | 1979-03-02 | Method for producing dried kakuni using fish meat as raw material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS55118373A true JPS55118373A (en) | 1980-09-11 |
| JPS5933340B2 JPS5933340B2 (en) | 1984-08-15 |
Family
ID=12143666
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP54024638A Expired JPS5933340B2 (en) | 1979-03-02 | 1979-03-02 | Method for producing dried kakuni using fish meat as raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5933340B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61111651A (en) * | 1984-11-02 | 1986-05-29 | Takashi Tanaka | Dried kakuni (meat cube boiled down in soy) prepared from raw fish meat, and its preparation |
| JPS62111630A (en) * | 1985-11-08 | 1987-05-22 | Tsuruya Suisan Kk | 'chinmi' (processed delicacy) from fish meat and its production |
| EP1917866A1 (en) * | 2006-10-13 | 2008-05-07 | Resama GmbH | Method for manufacturing in particular frozen mashed or pureed foods in portions |
-
1979
- 1979-03-02 JP JP54024638A patent/JPS5933340B2/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61111651A (en) * | 1984-11-02 | 1986-05-29 | Takashi Tanaka | Dried kakuni (meat cube boiled down in soy) prepared from raw fish meat, and its preparation |
| JPS62111630A (en) * | 1985-11-08 | 1987-05-22 | Tsuruya Suisan Kk | 'chinmi' (processed delicacy) from fish meat and its production |
| EP1917866A1 (en) * | 2006-10-13 | 2008-05-07 | Resama GmbH | Method for manufacturing in particular frozen mashed or pureed foods in portions |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5933340B2 (en) | 1984-08-15 |
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