JPS6328579B2 - - Google Patents

Description

[Detailed description of the invention] B. Purpose of the invention [Industrial application field] The present invention relates to a method for processing salmon.

[Conventional technology]

Processed salmon products include salt-cured products such as shinmaki, salmon products, and fillets pickled in sake lees. These include sujiko (pickled in salt) and salmon roe (pickled in salt and soy sauce), etc., which use fish eggs.

In addition, since the abdomen of Shinmaki is unsightly as it is concave after removing the innards, there is a known processed product in which the abdominal space is stuffed with milt that has been processed to make it edible (Japanese Patent Publication No. 52-111). -Refer to Publication No. 36341).

[Problem that the invention seeks to solve]

However, since milt is a thick liquid, the process of processing it to make it edible and further processing it into a form that can be inserted into the abdominal space as a stuffing is not only very laborious, but also involves the production of foreign materials during cooking. Shirako gives a sense of discomfort and sees it as just a stuffing.

The object of the present invention is to obtain processed salmon products with high commercial value that are different from those described above.

B. Structure of the invention [Means for solving problems] It consists of the following processing steps.

a Slit the belly of the salmon, remove the gills and internal organs, and remove the skin and
Put salt on the inside of the abdominal cavity and leave it for about 2 days to soak in the salt to make salted salmon. b. Leave the dorsal skin from the abdominal cavity along the bones to the back. 2
Cut it open into pieces, c. Sprinkle a small amount of seasoning on the cut surface, apply a thin layer of sake lees, and close the two pieces together. d. Place the muscle wrapped in sake lees into the abdominal cavity, fill the gap around it with sake lees, and close the abdomen. Inflate it to its natural shape. e. Stitch the torn belly with thread to restore the salmon's appearance.
Let it sit for about a week to allow the flavor of the sake lees to soak into the fish meat and muscle.

[Effect]

Salted salmon is obtained by the above step a. If you insert a knife into raw fish meat and expose the meat side, the meat will be damaged, so after step a, cut it open into two pieces in step b.
Slightly season both sides of the cut and at the same time apply a thin layer of sake lees to give it preservability (step c). By wrapping the muscle roe in sake lees and stuffing it into the closed stomach in step d, the fishy odor of the fish meat is prevented from transferring to the muscle roe. Fill the gaps around the salmon with sake lees to reshape it and restore the appearance of the salmon.

By sewing the torn belly in step e with thread, the sake lees stuffed inside is prevented from spilling out.

To cook, remove the sutures and cut off the head. Open it leaving the skin on the back. Remove the sake lees and suji from the belly. If you cut the back skin and separate the tail part, you will have two grated pieces. Wash the sake lees off the meat, fillet it as needed, and grill. It can also be sliced thinly and eaten as is. Sujiko is also eaten with the sake lees removed, but washing it with water is inconvenient, so it is better to wrap it in Japanese paper or the like beforehand and wrap it in the sake lees in step d.

The best before period is one month later, and the best taste is 5℃.
If stored before and after, it will last about 2 months.

C. Effects of the Invention With the above configuration, the natural appearance of the incubating salmon is maintained until it reaches the consumer. When opened during cooking, the suji roe are packed together, giving the feeling of a parent and child incubating eggs (feeling like a baby in a cage), creating a harmonious and harmonious feeling.

In step a, the salted salmon is cut open into two pieces, leaving the back skin intact, so the meat is not damaged. Sprinkle some seasoning on the open side and apply a thin layer of sake lees.
The entire surface of the cut is seasoned with sake lees. The raw fish odor does not transfer to the suji roe, and the original taste of the suji roe is maintained. The taste of the sake lees stuffed into the abdominal cavity permeates into the fish meat,
In addition to the above-mentioned processing of both sides of the two pieces of grated fish, each part of the fish meat is seasoned and preserved. By combining the above, delicious processed salmon products can be obtained. By sewing the salmon with thread, it is easier to lay it out after processing and pack it in boxes, and it is possible to maintain the graceful appearance of the salmon until it reaches the consumer.

Claims (1)

[Scope of Claims] 1. A method for processing salmon in which salmon meat and eggs are processed into a state similar to the natural state of incubation through the following steps. a Slit the belly of the salmon, remove the gills and internal organs, and remove the skin and
Put salt on the inside of the abdominal cavity and leave it for about 2 days to soak in the salt to make salted salmon. b. Leave the dorsal skin from the abdominal cavity along the bones to the back. 2
Cut it open into pieces, c. Sprinkle a small amount of seasoning on the cut surface, apply a thin layer of sake lees, and close the two pieces together. d. Place the muscle wrapped in sake lees into the abdominal cavity, fill the gap around it with sake lees, and close the abdomen. Inflate it to its natural shape. e. Stitch the torn belly with thread to restore the salmon's appearance.
Let it sit for about a week to allow the flavor of the sake lees to soak into the fish meat and muscle.