JPS6217493B2 - - Google Patents
Info
- Publication number
- JPS6217493B2 JPS6217493B2 JP57141296A JP14129682A JPS6217493B2 JP S6217493 B2 JPS6217493 B2 JP S6217493B2 JP 57141296 A JP57141296 A JP 57141296A JP 14129682 A JP14129682 A JP 14129682A JP S6217493 B2 JPS6217493 B2 JP S6217493B2
- Authority
- JP
- Japan
- Prior art keywords
- fish meat
- seasoned
- producing
- moisture content
- fish
- 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.)
- Expired
Links
- 235000013372 meat Nutrition 0.000 claims description 187
- 241000251468 Actinopterygii Species 0.000 claims description 176
- 238000004519 manufacturing process Methods 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 241001290266 Sciaenops ocellatus Species 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 15
- 238000010025 steaming Methods 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 230000002358 autolytic effect Effects 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 238000000465 moulding Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 230000000391 smoking effect Effects 0.000 claims description 4
- 241000353204 Girella Species 0.000 claims description 2
- 230000000415 inactivating effect Effects 0.000 claims 2
- 235000019688 fish Nutrition 0.000 description 145
- 241000269851 Sarda sarda Species 0.000 description 16
- 230000006866 deterioration Effects 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 239000000872 buffer Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 241000269821 Scombridae Species 0.000 description 6
- 235000020640 mackerel Nutrition 0.000 description 6
- 241001474374 Blennius Species 0.000 description 5
- 241001125048 Sardina Species 0.000 description 5
- 241001504592 Trachurus trachurus Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000019512 sardine Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 241000442132 Lactarius lactarius Species 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- 235000021323 fish oil Nutrition 0.000 description 3
- -1 fluororesin Polymers 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- 241001441724 Tetraodontidae Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000003505 heat denaturation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000012805 post-processing Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- BFKJFAAPBSQJPD-UHFFFAOYSA-N tetrafluoroethene Chemical group FC(F)=C(F)F BFKJFAAPBSQJPD-UHFFFAOYSA-N 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57141296A JPS5931646A (ja) | 1982-08-14 | 1982-08-14 | のし魚肉及び味付けのし魚肉の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57141296A JPS5931646A (ja) | 1982-08-14 | 1982-08-14 | のし魚肉及び味付けのし魚肉の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5931646A JPS5931646A (ja) | 1984-02-20 |
| JPS6217493B2 true JPS6217493B2 (enrdf_load_stackoverflow) | 1987-04-17 |
Family
ID=15288578
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57141296A Granted JPS5931646A (ja) | 1982-08-14 | 1982-08-14 | のし魚肉及び味付けのし魚肉の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5931646A (enrdf_load_stackoverflow) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6152239A (ja) * | 1984-08-20 | 1986-03-14 | Yamaki Kk | 小型魚介類の加工食品 |
| JP2014204702A (ja) * | 2013-04-16 | 2014-10-30 | 寺尾元志 | 燻あん蒸による魚節の製造方法及び燻あん蒸庫 |
| CN105136556B (zh) * | 2015-05-21 | 2017-08-11 | 中国水产科学研究院淡水渔业研究中心 | 一种鱼肉弹性的测量装置及测量方法 |
-
1982
- 1982-08-14 JP JP57141296A patent/JPS5931646A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5931646A (ja) | 1984-02-20 |
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