JPS5577855A - Salted and dried fish - Google Patents
Salted and dried fishInfo
- Publication number
- JPS5577855A JPS5577855A JP15078178A JP15078178A JPS5577855A JP S5577855 A JPS5577855 A JP S5577855A JP 15078178 A JP15078178 A JP 15078178A JP 15078178 A JP15078178 A JP 15078178A JP S5577855 A JPS5577855 A JP S5577855A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- fermentation
- dried
- dressed
- essence
- 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.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title abstract 7
- 235000019688 fish Nutrition 0.000 abstract 6
- 230000004151 fermentation Effects 0.000 abstract 5
- 238000000855 fermentation Methods 0.000 abstract 5
- 150000003839 salts Chemical class 0.000 abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 241001504592 Trachurus trachurus Species 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Abstract
PURPOSE: The fermentation essence resulting from fermentation of dressed fish and "koji" is used for dipping opened fish, thus producing said salted and dried fish which keeps equal or superior taste to that of dried horse mackerel and removes the bad odor.
CONSTITUTION: Dressed fish is cut into pieces and salt, koji, alcohol or "sake" and, when necessary, seasoning are added thereto. They are intermittently stirred at about 5W7°C to effect fermentation for about one week. A appropriate amount of water is added to the fermentation product and they are boiled. The liquid is separated, filtered, cooled, when necessary, combined with salt to give the fish fermentation essence. Dressed or opened fish is dipped in the essence and then dried.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP53150781A JPS5953010B2 (en) | 1978-12-06 | 1978-12-06 | salted dried fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP53150781A JPS5953010B2 (en) | 1978-12-06 | 1978-12-06 | salted dried fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5577855A true JPS5577855A (en) | 1980-06-12 |
| JPS5953010B2 JPS5953010B2 (en) | 1984-12-22 |
Family
ID=15504285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP53150781A Expired JPS5953010B2 (en) | 1978-12-06 | 1978-12-06 | salted dried fish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5953010B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6176082A (en) * | 1984-09-22 | 1986-04-18 | Toshiba Seiki Kk | Turning device |
| KR100344945B1 (en) * | 1999-10-14 | 2002-07-19 | 김헌지 | A manufacturing method for a edible paste |
-
1978
- 1978-12-06 JP JP53150781A patent/JPS5953010B2/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6176082A (en) * | 1984-09-22 | 1986-04-18 | Toshiba Seiki Kk | Turning device |
| KR100344945B1 (en) * | 1999-10-14 | 2002-07-19 | 김헌지 | A manufacturing method for a edible paste |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5953010B2 (en) | 1984-12-22 |
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