| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing salmon fillet for salmon fillet rice wine intended for removing low molecular protein as source of fish odor of salmon and taste and harsh taste of oxidized oil stain. <P>SOLUTION: This method for producing the salmon fillet comprises cutting a part of 1/2 or above and 4/5 or below from the edge of chest fillet so as not to stick meat or body fluid of salmon, and sprinkling over the fillet common salt or organic salt such as potassium chloride of a quantity equal or above and ≥5 times of the weight of the fillet, or soaking in salty water or solution of of organic salt such as potassium chloride at 1% or above and solubility or below for a fixed time to remove salt-soluble-protein, and boiling the fillet for 1 min-10 min in hot water at 70°C-100°C in which water or 1%-15% salt or organic salt is put so as to remove oil content. Furthermore, the method comprises blast drying the fillet in a dark cold place avoiding direct sunlight for 1-128 h so as to suppress amino acid degradation by sunlight, and finally burning the fillet at 150°C-350°C for 1 min-10 min so as to mask nasty taste of fish. With a series of the processes, nasty odor and taste of salmon are removed and only flavor inherited from salmon fillet can be tasted when using as salmon fillet rice wine. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
