JPS5588650A - Processing of mackerel - Google Patents
Processing of mackerelInfo
- Publication number
- JPS5588650A JPS5588650A JP16466178A JP16466178A JPS5588650A JP S5588650 A JPS5588650 A JP S5588650A JP 16466178 A JP16466178 A JP 16466178A JP 16466178 A JP16466178 A JP 16466178A JP S5588650 A JPS5588650 A JP S5588650A
- Authority
- JP
- Japan
- Prior art keywords
- flesh
- mackerel
- acid
- denaturate
- seasoned
- 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 prepare a dried mackerel having high storage stability and resistance to oxidative deterioration or proliferation of histamine-producing bacteria, and keeping desirable palatability even at a water content of as low as 30%, by treating the flesh of mackerel with an acid to denaturate the proteins thereof, and drying the treated flesh after seasoning.
CONSTITUTION: A mackerel is scaled, and head, tail, entrails, and bones are removed. The flesh is cut to a thickness of 5W15mm, and dipped in an aqueous solution of an edible organic acid such as acetic acid and citric acid at pH≤3.5 to denaturate the proteins of the flesh completely. The denaturated flesh is seasoned with a seasoning liquid composed mainly of soy sauce and sugar containing sodium glutamate. The seasoned flesh is dried at ≤70°C to attain a water activity of ≤0.85, and stored in an oxygen-free conditions, e.g. by vacuum-packaging.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16466178A JPS5588650A (en) | 1978-12-25 | 1978-12-25 | Processing of mackerel |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16466178A JPS5588650A (en) | 1978-12-25 | 1978-12-25 | Processing of mackerel |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5588650A true JPS5588650A (en) | 1980-07-04 |
JPS5619980B2 JPS5619980B2 (en) | 1981-05-11 |
Family
ID=15797401
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP16466178A Granted JPS5588650A (en) | 1978-12-25 | 1978-12-25 | Processing of mackerel |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5588650A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012165681A (en) * | 2011-02-14 | 2012-09-06 | Iwatani Suisan:Kk | Seasoned fish meat food product and method for producing the same |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4519001A (en) * | 1981-10-27 | 1985-05-21 | Ampex Corporation | Apparatus for providing dropout compensation and error concealment in a PAL format video information signal |
-
1978
- 1978-12-25 JP JP16466178A patent/JPS5588650A/en active Granted
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012165681A (en) * | 2011-02-14 | 2012-09-06 | Iwatani Suisan:Kk | Seasoned fish meat food product and method for producing the same |
Also Published As
Publication number | Publication date |
---|---|
JPS5619980B2 (en) | 1981-05-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
BR9901797A (en) | Food, preparation of enzyme or a brine, brine for the processing of poultry or bovine meat, and, process for the production of food containing protein. | |
KR20050014757A (en) | Foods with enhanced smoke flavor | |
JPS5588650A (en) | Processing of mackerel | |
KR910016268A (en) | Oil absorption rate reducing material of oil-treated foods and its reduction method | |
JPS5545352A (en) | Preparation of fish meat free from fishy smell | |
류홍수 et al. | Effect of heat treatment on the in vitro protein digestibility and trypsin indigestible substrate (TIS) contents in some seafoods | |
CN113558095A (en) | Processing method of frozen tilapia fillets | |
Sikorski et al. | The effect of heat-induced changes in nitrogenous constituents on the properties of seafoods | |
KR900012555A (en) | How to process chicken | |
JPS56158076A (en) | Making method of meatlike food material from sea animal | |
KR101421263B1 (en) | puffed squid, and method for manufacturing the same | |
JPS55150879A (en) | Preparation of seasoned flatfish by heating at high pressure | |
JPS575680A (en) | Food preservative and its method of use | |
JPS56117748A (en) | Manufacturing method of smoked fish product | |
JPS565074A (en) | Processing of fish | |
KR920005914A (en) | Manufacturing method of skin seasoned squid | |
JPS56144042A (en) | Preparation of "fushi" (dried and smoked fish) | |
KR840001416B1 (en) | Method for manufacturing pork meat | |
Wootton et al. | The influence of processing conditions on the properties of dried Nemadactylus macropterus fillets | |
JPS5539786A (en) | Preparation of lightly roasted bonito | |
KR910002376A (en) | Manufacturing method of seasoned fish meat | |
JPH0564567A (en) | Method for retort treatment of meat | |
JPS5699774A (en) | Denaturation of meat of sea fish with hydrophilic organic solvent | |
JPS5642566A (en) | Preparation of baking seasoning | |
KR890001562B1 (en) | A treating process of america cuttle fish |