| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for preserving and processing salmon which processes salmon with a small salt quantity while preventing growth of miscellaneous bacteria and rotting; controls salt quantity by the synergistic effects by seasoning and beet-containing molasses; brings out taste of salmon without depending on salt alone; and gives the meat excellent in flesh color and taste, elastic and capable of being preserved for extended periods, to increase the demand. SOLUTION: This method treats raw salmon to remove the internal organs, fish meat with a bloody color or the like, and removes water from the meat; fills the semi-processed salmon with an adequate quantity of crushed salt, and finely cut or ground beet-containing molasses mixed with raw garlic; sprays bay leaf or its powder, fennel seeds, or finely or coarsely ground black pepper onto the meat; wraps it by oil- or moisture-resistant paper; and binds the whole body by a rope or tape at equal intervals. The processed salmon meat is then allowed to stand for a given period for ripening, preferably at 15 to 22 deg.C. |
