JPS5655143A - Sliced raw mackerel pike and its preservation - Google Patents
Sliced raw mackerel pike and its preservationInfo
- Publication number
- JPS5655143A JPS5655143A JP13150879A JP13150879A JPS5655143A JP S5655143 A JPS5655143 A JP S5655143A JP 13150879 A JP13150879 A JP 13150879A JP 13150879 A JP13150879 A JP 13150879A JP S5655143 A JPS5655143 A JP S5655143A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- pike
- mixture
- sashimi
- vinegar
- 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.)
- Pending
Links
Abstract
PURPOSE: To remove the ill odor of sliced raw fish, and preserve the raw fish economically for a long period, by dividing a raw mackerel pike laterally along the backbone into three pieces, salting the piece of the raw fish, pickling in a mixture of vinegar and lemon juice, skinning the meat, and again pickling in the above mixture, and if necessary, freezing the pickled meat.
CONSTITUTION: A mackerel pike is divided laterally along the backbone into three pieces, and the backbone and the small bones are removed from the meat. About 80g of salt is scattered on the mackerel pike. The pike meat is immersed in a mixture of one cup of vinegar and lemon juice obtained from one half of lemon for 30 sec., skinned, and again immersed in said mixture for about 1min. After immersion, the meat is washed with water until the meat becomes free of vinegar and salt to obtain "sashimi". For the preservation of the "sashimi", it is frozen at -10W 20°C after washing with water. It is thawed and sliced to small pieces to prepare the objective "sashimi". Or the meat of mackerel pike thus processed is packed with a polyethylene bag, vacuum-packaged, and sterilized by UV-irradiation for the long-term preservation.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13150879A JPS5655143A (en) | 1979-10-11 | 1979-10-11 | Sliced raw mackerel pike and its preservation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13150879A JPS5655143A (en) | 1979-10-11 | 1979-10-11 | Sliced raw mackerel pike and its preservation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5655143A true JPS5655143A (en) | 1981-05-15 |
Family
ID=15059661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP13150879A Pending JPS5655143A (en) | 1979-10-11 | 1979-10-11 | Sliced raw mackerel pike and its preservation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5655143A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2664794A1 (en) * | 1990-07-20 | 1992-01-24 | Pouillaude Pierre | Process for the preparation and preservation of the flesh of sea and fresh water aquatic animals, products obtained by this process, and use, as such, of these products for consumption |
-
1979
- 1979-10-11 JP JP13150879A patent/JPS5655143A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2664794A1 (en) * | 1990-07-20 | 1992-01-24 | Pouillaude Pierre | Process for the preparation and preservation of the flesh of sea and fresh water aquatic animals, products obtained by this process, and use, as such, of these products for consumption |
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