JPS58198240A - Preservation of fresh fish meat - Google Patents

Abstract

PURPOSE:To preserve fresh fish meat, by cutting the meat to a proper size, smearing the meat with salt and pressing to exudate contained water, immersing in an alcohol-containing aqueous solution, packaging with a synthetic resin together with alcohol and aqueous solution of a seasoning, and closely sealing the package. CONSTITUTION:The guts, skins and bones are removed from a raw fish such as a swellfish, and the meat is sliced longitudinally. The meat is put into a vessel having a proper size, smeared lightly with salt, and pressed with heavy weight for about 48hr to exudate the water from the fish meat. The meat is immersed in an aqueous solution containing 25% alcohol for about 72hr to sterilize the meat and remove the salt taking advantage of the osmotic pressure of the alcohol. The treated meat is taken out of the vessel, and put into a bag made of an alcohol-resistant material such as polyethylene. A seasoned aqueous solution containing 18% of alcohol and added with chemical seasoning is poured into the bag and the opening of the bag is closely sealed.

Description

[Detailed description of the invention] This invention relates to a method for preserving and processing fresh fish meat.

It can be stored under vacuum (canned, etc.).

However, each of these methods has advantages and disadvantages, and especially when the fish meat is fresh raw blowfish, it has been difficult to preserve the raw blowfish using these methods to make full use of its characteristics.

Therefore, the present invention eliminates the above-mentioned drawbacks, preserves fresh fish meat, especially raw blowfish, to make it taste better, and also allows the product to be manufactured and shipped quickly by utilizing the time spent on product sales channels in advance for the preservation process. To provide a method for preserving and processing fresh fish meat with extremely high production efficiency and excellent quality.

Hereinafter, an embodiment of the present invention will be described in detail. (1) The organs, skin, and bones of fresh raw blowfish are removed, and the body of the fish is cut vertically.

■Next, place the fish body in a container of an appropriate size, coat the surface with a thin layer of salt (551 salt per 11 i4 fish body), and apply heavy pressure from above for 2 days and nights (approximately 48 hours) to remove the fish body. Bring out moisture.

Next, the fish body from which water has been removed is taken out and immersed in an aqueous solution containing 25 ml of alcohol (a mixture of brewing alcohol and mirin) for about 3 days and nights (72 hours) to utilize the osmotic pressure phenomenon of alcohol. This process sterilizes the fish and removes the salt at the same time. In other words, salt is dissolved in the liquid.

■Next, these fish bodies are taken out and packed in an alcohol-resistant polyethylene bag (or box), and again a mixed seasoning aqueous solution containing approximately 18% alcohol and chemical seasonings (mirin and brewing alcohol) is added. The bag opening is completely hermetically sealed at the same time as the liquid mixture (mixed liquid of food and chemical seasonings) is injected into the bag.

According to this invention, raw fish is directly immersed in an alcoholic liquid (alcoholic beverage) to utilize the sterilizing power of the alcoholic beverage (due to osmotic pressure phenomenon) to maintain the freshness of the fish body and to flavor the alcoholic beverage (mirin). By preserving the fish and selling it while soaked in a mixture of sake and mirin, the fish can be flavored with mirin in the time spent on the sales channel, making it just the right time to eat, and thus reducing the preservation process. Time can be shortened, manufacturing and shipping can be done quickly,
Patent applicant Shirataki Sake Brewery Co., Ltd., which has advantages such as high production efficiency and excellent product quality.

Claims (1)

[Claims] Fresh fish meat from which organs, skin, bones, etc. have been removed is prepared, the fresh fish meat is cut into appropriate sizes, and the fresh fish meat is coated with an appropriate amount of salt and kept in a container of an appropriate size for about 48 hours. A process of applying heavy pressure to extract moisture from the fresh fish meat, a process of soaking the fresh fish meat with this moisture removed in an aqueous solution containing 25 arcs of alcohol for about 72 hours, and then wrapping it in an alcohol-resistant synthetic resin package. A method for preserving and processing fresh fish meat, which comprises combining the fresh fish meat with a step of completely hermetically sealing the package by introducing a mixed seasoning aqueous solution containing alcohol and chemical seasonings.