JPS5758848A - Preparation of seseasoned tuna for uncooked eating - Google Patents

Preparation of seseasoned tuna for uncooked eating

Info

Publication number
JPS5758848A
JPS5758848A JP55131450A JP13145080A JPS5758848A JP S5758848 A JPS5758848 A JP S5758848A JP 55131450 A JP55131450 A JP 55131450A JP 13145080 A JP13145080 A JP 13145080A JP S5758848 A JPS5758848 A JP S5758848A
Authority
JP
Japan
Prior art keywords
tuna
seasoning
effect
stood
aged
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
Application number
JP55131450A
Other languages
Japanese (ja)
Inventor
Shigemitsu Sato
Eijiro Inada
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.)
TOKYO SUISAN KOGYO KK
TOUKIYOU SUISAN KOGYO KK
Original Assignee
TOKYO SUISAN KOGYO KK
TOUKIYOU SUISAN KOGYO 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 TOKYO SUISAN KOGYO KK, TOUKIYOU SUISAN KOGYO KK filed Critical TOKYO SUISAN KOGYO KK
Priority to JP55131450A priority Critical patent/JPS5758848A/en
Publication of JPS5758848A publication Critical patent/JPS5758848A/en
Pending legal-status Critical Current

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: Fresh tuna is salted, dipped under stirring in a seasoned mixture which is separately prepared and aged and subjected to aging, whereby discoloration is prevented and bad odor is removed without any adverse effect on intrisically good taste of tuna.
CONSTITUTION: Tuna, from which the head, bones, skins and inner organs are removed, is cut into blocks and dipped in a saline of about 5% concentration at 15°C for 2W3 days. Then, the blocks are stood at lower than 15°C for 1W2hr to effect draining and drying and cut into pieces. Separately, roasted MISO (soybean paste), sodium glutamate, naturally occurring aminoacids, soysauce, MIRIN (sweetened Japanese SAKE), alcohol and sugar are mixed and aged to prepared a seasoning and the above tuna pieces are placed in the seasoning. They are gradually stirred below 15°C to effect seasoning and stood for aging.
COPYRIGHT: (C)1982,JPO&Japio
JP55131450A 1980-09-24 1980-09-24 Preparation of seseasoned tuna for uncooked eating Pending JPS5758848A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55131450A JPS5758848A (en) 1980-09-24 1980-09-24 Preparation of seseasoned tuna for uncooked eating

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55131450A JPS5758848A (en) 1980-09-24 1980-09-24 Preparation of seseasoned tuna for uncooked eating

Publications (1)

Publication Number Publication Date
JPS5758848A true JPS5758848A (en) 1982-04-08

Family

ID=15058234

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55131450A Pending JPS5758848A (en) 1980-09-24 1980-09-24 Preparation of seseasoned tuna for uncooked eating

Country Status (1)

Country Link
JP (1) JPS5758848A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0195747A (en) * 1987-10-05 1989-04-13 Masutomi Gyogyo Kk Method for processing tuna

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS55108274A (en) * 1979-02-13 1980-08-20 Shiozuka Kazuko Preparation of seasoned swellfish

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS55108274A (en) * 1979-02-13 1980-08-20 Shiozuka Kazuko Preparation of seasoned swellfish

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0195747A (en) * 1987-10-05 1989-04-13 Masutomi Gyogyo Kk Method for processing tuna

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