PURPOSE: To facilitate the seasoning, dehydration and drying of fish meat, to improve the yield and productivity of rolled fish meat, and to obtain a rolled fish meat having uniform thickness, by slicing a fish meat block longitudinally or slantly, thereby cutting the block along the tissue of the lateral muscle.
CONSTITUTION: The head, guts, and the belly part are removed from a fish body, and the body is sliced longitudinally into three pieces. The meat is cut into four pieces, the bones, skin (including the fat layer) and fins are removed, and the meat is sliced longitudinally or slantly (along the direction of A or B). the sliced meat is optionally seasoned and dried. The seasoned and dehydrated meat slices are placed on a wire-netting, etc. having high air permeability preventing the overlapping of the slices, and dried in air with occasional turning. The dried meat is steamed to make the water-content uniform, and dried or smoked in a drier or a smoking chamber. The dried or smoked product is again steamed to make the water-content uniform, and rolled with pressure rolls. The rolling is carried out by introducing the meat directing the head-to-tail direction of the sliced meat almost parallel to the direction of the roll axis, and rolling the meat perpendicularly or slantly to the head-to-tail direction.
SUGII SHINKICHI
SUZUKI SHIYOUZOU
OKAZAKI TOSHIROU
KIRA KANJI
ITOU TSUNEO
