JPS5799145A - Preparation of rough fushi - Google Patents

Preparation of rough fushi

Info

Publication number
JPS5799145A
JPS5799145A JP56151613A JP15161381A JPS5799145A JP S5799145 A JPS5799145 A JP S5799145A JP 56151613 A JP56151613 A JP 56151613A JP 15161381 A JP15161381 A JP 15161381A JP S5799145 A JPS5799145 A JP S5799145A
Authority
JP
Japan
Prior art keywords
thickness
fish
fushi
rough
preparation
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
JP56151613A
Other languages
Japanese (ja)
Inventor
Terutsugu Hori
Yoshishige Yoshikawa
Tetsuya Kawakita
Masato Nishikiori
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP56151613A priority Critical patent/JPS5799145A/en
Publication of JPS5799145A publication Critical patent/JPS5799145A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To minimize the loss of an extract and obtain a uniform FUSHI in a short time, by boiling or steaming a raw fish, and finely cutting the boiled or steamed fish.
CONSTITUTION: The entrails of a pelagic fish are removed to give a fish meat, which is then boiled or steamed, cut to a thickness of 0.5W2cm, roasted and dried at 80W130°C. In the process, the roasting and drying time can be reduced with a smaller thickness. The thickness ≤0.5cm tends to produce a waste meat, and the thickness ≥2cm prolongs the time required for the roasting and drying.
COPYRIGHT: (C)1982,JPO&Japio
JP56151613A 1981-09-25 1981-09-25 Preparation of rough fushi Pending JPS5799145A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56151613A JPS5799145A (en) 1981-09-25 1981-09-25 Preparation of rough fushi

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56151613A JPS5799145A (en) 1981-09-25 1981-09-25 Preparation of rough fushi

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
JP14254478A Division JPS5568242A (en) 1978-11-17 1978-11-17 Manufacturing of "arabushi" (a kind of "katsuobushi" or dried bonito)

Publications (1)

Publication Number Publication Date
JPS5799145A true JPS5799145A (en) 1982-06-19

Family

ID=15522357

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56151613A Pending JPS5799145A (en) 1981-09-25 1981-09-25 Preparation of rough fushi

Country Status (1)

Country Link
JP (1) JPS5799145A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4833057A (en) * 1971-09-04 1973-05-07
JPS5251061A (en) * 1975-10-22 1977-04-23 Sanei Shiyokuhin Kougiyou Kk Method of producing preservable food from meats as raw material
JPS52105251A (en) * 1976-02-25 1977-09-03 Tsuruya Suisan Kk Method of producing seasoned fish meat like riceecake cubes of arare

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4833057A (en) * 1971-09-04 1973-05-07
JPS5251061A (en) * 1975-10-22 1977-04-23 Sanei Shiyokuhin Kougiyou Kk Method of producing preservable food from meats as raw material
JPS52105251A (en) * 1976-02-25 1977-09-03 Tsuruya Suisan Kk Method of producing seasoned fish meat like riceecake cubes of arare

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