| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for efficiently processing salmon by which taste of salmon flesh can be brought out while not depending on action of externally added substances such as chemical seasonings or flavor additives, or being independent of salty taste alone so as to supply consumers with raw salmon at a relatively lower and stable price in all seasons. <P>SOLUTION: The method for processing salmon comprises the following process: freezing salmon; naturally thawing the frozen salmon; washing the thawed salmon with water; draining the washed salmon; applying salt at 6-8 wt.% based on the salmon mass on the surface and the inner part of the belly of the salmon followed by keeping the salted salmon in a refrigerator for all day and night at 0°C±2°C; washing out the salt on the belly part of the salmon; wiping off the salt on the skin surface; wrapping the salmon with an air permeable sheet; putting dry rice straw in the inner part of the belly part; wrapping over the whole of the salmon body; and keeping the wrapped salmon at 12-17°C for 6-10 h followed by maturing the salmon at 0°C±2°C. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
