TW200509813A - Method of producing dried fish - Google Patents

Method of producing dried fish

Info

Publication number
TW200509813A
TW200509813A TW093123504A TW93123504A TW200509813A TW 200509813 A TW200509813 A TW 200509813A TW 093123504 A TW093123504 A TW 093123504A TW 93123504 A TW93123504 A TW 93123504A TW 200509813 A TW200509813 A TW 200509813A
Authority
TW
Taiwan
Prior art keywords
fish
dried fish
thoroughly
pieces
pins
Prior art date
Application number
TW093123504A
Other languages
Chinese (zh)
Other versions
TWI348895B (en
Inventor
Yuihaku Asou
Yukihiro Matsuura
Shundo Harada
Takumi Sakamoto
Yukihiro Ogawa
Tatsumi Matsunaga
Original Assignee
Ajinomoto Kk
Yanagiya Honten Co Ltd
Kgk Co Ltd
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
Priority claimed from JP2003206921A external-priority patent/JP4332215B2/en
Priority claimed from JP2003207446A external-priority patent/JP4351489B2/en
Application filed by Ajinomoto Kk, Yanagiya Honten Co Ltd, Kgk Co Ltd filed Critical Ajinomoto Kk
Publication of TW200509813A publication Critical patent/TW200509813A/en
Application granted granted Critical
Publication of TWI348895B publication Critical patent/TWI348895B/zh

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/031—Apparatus for drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A23B4/052—Smoke generators ; Smoking apparatus

Abstract

A process for producing dried fish, characterized by comprising thoroughly boiling or steaming a raw fish for dried fish, then disintegrating the meat flesh portion of the thoroughly boiled or steamed fish, with the surface of intermuscular septum exposed, into pieces of 4 to 20 cm length and thereafter effecting steam drying of the pieces. There is further disclosed a process characterized in that a foodstuff extract containing a nitrogenous compound is applied to the surface of the pieces before the smoke drying. Dried fish of extremely intense fragrance and flavor peculiar to dried fish that ensures a favorable fragrance balance can be efficiently produced by these processes. There is still further disclosed a thoroughly boiled fish disintegrating apparatus comprising a rotating roll horizontally arranged and fitted with parallel rows of pins and, opposed to the pins which were positioned 10 to 30 degrees below the horizon, are fixing pins, preferably installed in the 15 to 30 degrees position. The flesh portion of thoroughly boiled fish, with the intermuscular septum surface exposed outward, can be certainly disintegrated into appropriate size by the use of this apparatus.
TW093123504A 2003-08-08 2004-08-05 Method of producing dried fish TW200509813A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2003206921A JP4332215B2 (en) 2003-08-08 2003-08-08 Production method of fish section
JP2003207446A JP4351489B2 (en) 2003-08-13 2003-08-13 Boiled and cooked fish or steamed fish manufacturing method

Publications (2)

Publication Number Publication Date
TW200509813A true TW200509813A (en) 2005-03-16
TWI348895B TWI348895B (en) 2011-09-21

Family

ID=34425091

Family Applications (1)

Application Number Title Priority Date Filing Date
TW093123504A TW200509813A (en) 2003-08-08 2004-08-05 Method of producing dried fish

Country Status (3)

Country Link
MY (1) MY158849A (en)
TW (1) TW200509813A (en)
WO (1) WO2005032263A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWI748468B (en) * 2020-05-21 2021-12-01 精懋科技股份有限公司 Meat paper folder plastic forming machine

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5947583B2 (en) * 1978-02-22 1984-11-20 味の素株式会社 How to make knots
JPH03151847A (en) * 1989-11-09 1991-06-28 Ishida Tekkosho:Kk Granular seasoning
JP2972522B2 (en) * 1994-07-21 1999-11-08 マルトモ株式会社 Ingredient extraction packaging for fish knot cutting

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWI748468B (en) * 2020-05-21 2021-12-01 精懋科技股份有限公司 Meat paper folder plastic forming machine

Also Published As

Publication number Publication date
TWI348895B (en) 2011-09-21
MY158849A (en) 2016-11-15
WO2005032263A1 (en) 2005-04-14

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