JPS56164741A - Processing method of fish such as salmon - Google Patents
Processing method of fish such as salmonInfo
- Publication number
- JPS56164741A JPS56164741A JP6929780A JP6929780A JPS56164741A JP S56164741 A JPS56164741 A JP S56164741A JP 6929780 A JP6929780 A JP 6929780A JP 6929780 A JP6929780 A JP 6929780A JP S56164741 A JPS56164741 A JP S56164741A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- slice
- parts
- halved
- cuts
- 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.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
PURPOSE: To prepare a processed fish readily cookable in the subsequent cooking, by forming cuts in a direction perpendicular to the long direction of a fish, e.g. a salmon, in each halved slice meat part of the fish divided in the belly and free from the entrails, salting the halved slice parts of the fish body, inserting a peeling sheet between the salted slice parts of the body to close the slice parts, and vacuum packaging the slice parts.
CONSTITUTION: A fish (1) is divided in the belly thereof to leave a back (1A), a head (1B) and a tail (1C), and the entrails are removed to open halved slice parts (1D) and (1E) about the back (1A) thereof to the left and right. Plural cuts (1F) are then formed in the opened halved slice part (1D) and (1E) in a direction perpendicular to the long direction of the fish (1), and the halved slice parts (1D) and (1E) are then salted. A peeling sheet (1G) is inserted between the halved slice parts (1D) and (1E) to bring the parts (1D) and (1E) into contact with each other, and the closed parts (1D) and (1E) are then vacuum packaged to give a product. The cuts (1F) are formed not to reach a skin (1A').
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6929780A JPS56164741A (en) | 1980-05-24 | 1980-05-24 | Processing method of fish such as salmon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6929780A JPS56164741A (en) | 1980-05-24 | 1980-05-24 | Processing method of fish such as salmon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS56164741A true JPS56164741A (en) | 1981-12-17 |
Family
ID=13398486
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6929780A Pending JPS56164741A (en) | 1980-05-24 | 1980-05-24 | Processing method of fish such as salmon |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS56164741A (en) |
-
1980
- 1980-05-24 JP JP6929780A patent/JPS56164741A/en active Pending
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