Title:
PREPARATION OF DRIED FISH
Document Type and Number:
Japanese Patent JPS57166931
Kind Code:
A
Abstract:
PURPOSE: To prepare a dried fish useful as a raw material for a seasoning with flavor, by making a raw material for dried fish into fine particles, smoking and drying them, followed by aging.
CONSTITUTION: After the internal organs and head of a fish of the outermost layer of the sea, e.g., bonito, the fish is boiled or steamed at 70W110°C, to give boiled fish meat comprising fish meat and bone, which is made into fine particles having an average particle diameter of ≤10mm by a food cutter, mixer etc. The fine granules are smoked at 40W100°C for 10minW5hr, and dried at 60W130°C to a water content of ≤20wt%. The fine granules are aged by allowing them to stand at 25W15°C for ≥5 days.
Inventors:
HORI TERUTSUGU
NISHITANI KEIICHI
KAWAKITA TETSUYA
TAKEI EISUKE
TSUKADA TAKESHI
NISHITANI KEIICHI
KAWAKITA TETSUYA
TAKEI EISUKE
TSUKADA TAKESHI
Application Number:
JP5229181A
Publication Date:
October 14, 1982
Filing Date:
April 07, 1981
Export Citation:
Assignee:
AJINOMOTO KK
International Classes:
A23B4/03; A23B4/044; (IPC1-7): A23B4/04