JPS57206332A - Preparation of smoked fish or shellfish - Google Patents

Abstract

PURPOSE: To prepare smoked fish or shellfish, by salting meat pieces of fish or shellfish, bonding the pieces with each other by adhesion and low-temperature gelatinization, and drying and smoking the integrated meat.

CONSTITUTION: The meat of fish or shellfish obtained by removing the unnecessary parts from the fish, etc. is cut to a proper size, and pickled with salt and optionally seasonings, at ≤15°C for several hours W one day. The salted meat is drained, and stirred with a mixer until the meat becomes wettable with the separated sol. If necessary, a binder such as dried egg white, soybean protein, salted and ground fish meat, etc., seasoning, flavor, etc. are added to the meat during the stirring process. The pieces of the meat are bonded together to form a desired shape. The integrated meat block is maintained at a low temperature of ≤40°C for 2W24hr and pressed to effect the gelatinization of the protein. After the above process, the meat is dried at a temperature of ≤40°C with a low-temperature drier or a smoking apparatus. The dried meat is smoked to reduce the water content by 12W15%.

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