JPS5655180A - Preparation of boiled salmon paste - Google Patents
Preparation of boiled salmon pasteInfo
- Publication number
- JPS5655180A JPS5655180A JP13031779A JP13031779A JPS5655180A JP S5655180 A JPS5655180 A JP S5655180A JP 13031779 A JP13031779 A JP 13031779A JP 13031779 A JP13031779 A JP 13031779A JP S5655180 A JPS5655180 A JP S5655180A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- salmon
- skin
- ground
- welleye
- 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
- Fish Paste Products (AREA)
Abstract
PURPOSE: To obtain a boiled salmon paste having a unique taste and appearance, by spreading or placing a ground meat consisting of a ground meat of a welleye pollack and a salmon meat on a salmon skin, heating the meat at about 85°C for 40W45min, and smoking the meat at 50W60°C for 6W8hr.
CONSTITUTION: A ground meat of a welleye pollack and a salmon meat are ground by a silent cutter, etc. to give a fish meat 1, which is packed in a frame of size 460×315×19mm and leveled. A salmon skin 2 cut to a size of 35×14cm is spread over the meat 1. The meat 1 packed in the frame with the skin 2 under the meat 1 is heated in steam at about 85°C for about 45min and molded into the shape of half the salmon body. The molded meat is then heated in steam with the salmon skin 2 under the meat 1 at about 85°C for about 40min, and cooled in air, and then the surface is dried with the salmon skin 2 up. The dried meat is sliced to a thickness of 5W8mm and then smoked in a smoking box at 50W60°C for 6W8hr.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13031779A JPS5655180A (en) | 1979-10-09 | 1979-10-09 | Preparation of boiled salmon paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13031779A JPS5655180A (en) | 1979-10-09 | 1979-10-09 | Preparation of boiled salmon paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5655180A true JPS5655180A (en) | 1981-05-15 |
| JPS571981B2 JPS571981B2 (en) | 1982-01-13 |
Family
ID=15031429
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP13031779A Granted JPS5655180A (en) | 1979-10-09 | 1979-10-09 | Preparation of boiled salmon paste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5655180A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0716079A (en) * | 1993-06-30 | 1995-01-20 | Kozo Asano | Fermented gelatinized marine food and its production |
| EP1104657A1 (en) * | 1999-11-30 | 2001-06-06 | Societe Des Produits Nestle S.A. | Packaged reconstituted food product |
-
1979
- 1979-10-09 JP JP13031779A patent/JPS5655180A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0716079A (en) * | 1993-06-30 | 1995-01-20 | Kozo Asano | Fermented gelatinized marine food and its production |
| EP1104657A1 (en) * | 1999-11-30 | 2001-06-06 | Societe Des Produits Nestle S.A. | Packaged reconstituted food product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS571981B2 (en) | 1982-01-13 |
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