| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing plum salted salmon and trout, bringing a sufficient reduced-salt effect with moderate less salinity, preventing adverse effect of salinity on health, generating aroma odor without fishy smell peculiar to fish, bringing a salinity concentration to an accurate intended fixed concentration according to demands of customers, and effectively using a plum salt undiluted solution as industrial waste produced in a process of pickled plum production. Ž<P>SOLUTION: This method for producing the plum salted salmon and trout includes: removing guts from captured salmon followed by pickling in plum salt, or washing salted salmon in fresh water or salty water, pickling the salmon in plum salt produced from plum salt followed by laminating in low temperature refrigerating, fermenting and brewing the salmon, taking out the brewed salmon followed by putting into aseptic salty water to reduce salt, and extracting surplus salinity from the salmon followed by drying in cold wind in a hut on the seashore and again ripening. In this case, aromatic odor is preferably generated by putting perilla used in pickled plum production into plum salt. Ž<P>COPYRIGHT: (C)2010,JPO&INPIT Ž
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