JPS575667A - Preparation of ham of fish meat - Google Patents

Preparation of ham of fish meat

Info

Publication number
JPS575667A
JPS575667A JP7762980A JP7762980A JPS575667A JP S575667 A JPS575667 A JP S575667A JP 7762980 A JP7762980 A JP 7762980A JP 7762980 A JP7762980 A JP 7762980A JP S575667 A JPS575667 A JP S575667A
Authority
JP
Japan
Prior art keywords
fish meat
solution
potassium
water
soaking
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
Application number
JP7762980A
Other languages
Japanese (ja)
Other versions
JPS6155938B2 (en
Inventor
Yutaka Hanaoka
Tsutomu Maruyama
Mitsugi Ikoma
Hisashi Nozaki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kibun KK
Original Assignee
Kibun KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kibun KK filed Critical Kibun KK
Priority to JP7762980A priority Critical patent/JPS575667A/en
Publication of JPS575667A publication Critical patent/JPS575667A/en
Publication of JPS6155938B2 publication Critical patent/JPS6155938B2/ja
Granted legal-status Critical Current

Links

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To obtain a ham of fish meat having well bonded fish meat pieces, by soaking the fish meat in an aqueous medium, e.g., water, solution of sodium hydrogencarbonate, sorbitol solution, etc. before soaking the meat in a solution of a salt.
CONSTITUTION: Finely cut fish meat is soaked in an aqueous medium, e.g., water, 0.3W1wt% solution of sodium hydrogencarbonate, 0.3W1wt% sorbitol solution, etc. at 0W7°C for 10W50min, and water is removed by a press type dehydrator, centrifugal dehydrator, etc. The prepared fish meat is soaked in a solution of a salt (1W8wt% aqueous solution of table salt, potassium primary phosphate, potassium secondary phosphate, potassium pyrophosphate, potassium polyphosphate, etc.) at 0W7°C for 1W5 days. After soaking is over, the fish meat is packed into a casing, allowed to stand at 10W50°C for 30min to 10hr, steamed at 85W90°C for 60min, and subjected to smoking treatment at 40W50°C for 1W4hr.
COPYRIGHT: (C)1982,JPO&Japio
JP7762980A 1980-06-11 1980-06-11 Preparation of ham of fish meat Granted JPS575667A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7762980A JPS575667A (en) 1980-06-11 1980-06-11 Preparation of ham of fish meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7762980A JPS575667A (en) 1980-06-11 1980-06-11 Preparation of ham of fish meat

Publications (2)

Publication Number Publication Date
JPS575667A true JPS575667A (en) 1982-01-12
JPS6155938B2 JPS6155938B2 (en) 1986-11-29

Family

ID=13639189

Family Applications (1)

Application Number Title Priority Date Filing Date
JP7762980A Granted JPS575667A (en) 1980-06-11 1980-06-11 Preparation of ham of fish meat

Country Status (1)

Country Link
JP (1) JPS575667A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60178569U (en) * 1984-05-02 1985-11-27 株式会社　フコク Pad for dust suction type sander

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60178569U (en) * 1984-05-02 1985-11-27 株式会社　フコク Pad for dust suction type sander

Also Published As

Publication number Publication date
JPS6155938B2 (en) 1986-11-29

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