JPS57202270A - Preparation of food raw material of white meat from oki-sawara - Google Patents
Preparation of food raw material of white meat from oki-sawaraInfo
- Publication number
- JPS57202270A JPS57202270A JP56086459A JP8645981A JPS57202270A JP S57202270 A JPS57202270 A JP S57202270A JP 56086459 A JP56086459 A JP 56086459A JP 8645981 A JP8645981 A JP 8645981A JP S57202270 A JPS57202270 A JP S57202270A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- sawara
- oki
- bone
- water
- 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
Abstract
PURPOSE: To prepare a food raw material having white and beautiful appearance and soft texture and free from fish smell, from OKI-SAWARA (Gemphlidae Thyrisites Thyrsites atun (EUPHRASEN); an edible fish), by removing the bones existing in the meat of OKI-SAWARA taking care to prevent the flaking of the meat, and heating the meat under pressure in the presence of water.
CONSTITUTION: The head, entrails, skins, kidneys, etc. are removed from the body of OKI-SAWARA. The body is washed with water and the bloody meat is removed therefrom. The treated body is boiled at 90W99°C for 20W30min, the vertebras are removed, and the back meat 4 and the ventral meat 5 are taken out. The body is introduced into a bone removing apparatus facing the body surface downward, and the middle part of the bod is incised parallel to the muscles of the back meat 4 and the venteral meat 5 with a set of three knives 8. The bone is held with the center knife 8a, and the meat is separated from the bone by opening the side knives 8b and 8c to lateral direction. The separated meat is placed together with the same amount of water in a container, and heated at 110W120°C for 50W70min. The cooked meat is drained and left to cool, and salad oil is poured into the container.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56086459A JPS57202270A (en) | 1981-06-05 | 1981-06-05 | Preparation of food raw material of white meat from oki-sawara |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56086459A JPS57202270A (en) | 1981-06-05 | 1981-06-05 | Preparation of food raw material of white meat from oki-sawara |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS57202270A true JPS57202270A (en) | 1982-12-11 |
Family
ID=13887528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56086459A Pending JPS57202270A (en) | 1981-06-05 | 1981-06-05 | Preparation of food raw material of white meat from oki-sawara |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS57202270A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015029493A (en) * | 2013-08-06 | 2015-02-16 | 日本水産株式会社 | Fish processing method for picking fish meat |
-
1981
- 1981-06-05 JP JP56086459A patent/JPS57202270A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015029493A (en) * | 2013-08-06 | 2015-02-16 | 日本水産株式会社 | Fish processing method for picking fish meat |
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