| 摘要 |
<P>PROBLEM TO BE SOLVED: To produce a salmon jerky from autumn salmon having poor meat quality and low fat content in general by uniformly applying delicious taste and attractive color to the meat to stabilize the product quality as far as possible. <P>SOLUTION: An unskinned fillet of a frozen autumn salmon is sliced in 7-13 mm thick. The sliced fillet is uniformly impregnated with Salt water or a seasoning liquid to the core and the fillet is dried to a water-content of 20-35% to obtain the salmon jerky. <P>COPYRIGHT: (C)2003,JPO |
