JPS5794243A - Preparation of smoked salmon - Google Patents
Preparation of smoked salmonInfo
- Publication number
- JPS5794243A JPS5794243A JP55171530A JP17153080A JPS5794243A JP S5794243 A JPS5794243 A JP S5794243A JP 55171530 A JP55171530 A JP 55171530A JP 17153080 A JP17153080 A JP 17153080A JP S5794243 A JPS5794243 A JP S5794243A
- Authority
- JP
- Japan
- Prior art keywords
- salmon
- salt
- days
- remove
- smoked
- 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
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
PURPOSE: To prepare a smoked salmon soft and pleasant to the palate free from smelling of fish, by preserving a salmon with its unnecessary matters removed in brine, immersing it in pure water to remove salt, making it in damp-dry state, following by smoking treatment.
CONSTITUTION: Spawn is removed from a salmon in a spawning season, unnecessary matters, e.g., internal organs, etc. are taken out, the flesh of salmon is preserved with salt for about a week, new salt is rubbed into the salmon to remove slipperiness oozing out on the surface, the salmon is further preserved with newly supplied salt for 10W15 days to fasten the flesh of the salmon. The salmon is immersed in pure water for 4W5 days with changing water every day to remove salt, the salmon is hung in a sunny and airy place for about 3W4 days to remove water and to make it in a damp-dry state, the salmon is put in a smoking chamber and smoked for 30W40 days at about 20°C.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55171530A JPS5794243A (en) | 1980-12-04 | 1980-12-04 | Preparation of smoked salmon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55171530A JPS5794243A (en) | 1980-12-04 | 1980-12-04 | Preparation of smoked salmon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5794243A true JPS5794243A (en) | 1982-06-11 |
Family
ID=15924825
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55171530A Pending JPS5794243A (en) | 1980-12-04 | 1980-12-04 | Preparation of smoked salmon |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5794243A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0334627A (en) * | 1989-06-29 | 1991-02-14 | Nec Corp | D/a converter |
| WO2012081259A1 (en) * | 2010-12-16 | 2012-06-21 | Ninben Co., Ltd. | Method for manufacturing sake-arabushi and sake-kezuribushi |
-
1980
- 1980-12-04 JP JP55171530A patent/JPS5794243A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0334627A (en) * | 1989-06-29 | 1991-02-14 | Nec Corp | D/a converter |
| WO2012081259A1 (en) * | 2010-12-16 | 2012-06-21 | Ninben Co., Ltd. | Method for manufacturing sake-arabushi and sake-kezuribushi |
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