PRELIMINARY SEASONING OF FISH MEAT

摘要

PURPOSE:To remarkably shorten the necessary time for the preliminary seasoning of fish meat and to improve the quality of product by immersing fish meat in a seasoning liquid filled in a treatment tank and keeping the treatment tank in evacuated state in a vacuum vessel. CONSTITUTION:A treatment tank 2 is put into a vacuum vessel 1 provided with an evacuation means (evacuated through the opening 11), a seasoning liquid 5 is filled in the tank 2 and fish meat 4 is immersed in the liquid. Air is exhausted from the vacuum vessel 1 to evacuate the vessel and the evacuated state is maintained while circulating 61 the seasoning liquid 5. The seasoning liquid is preferably maintained at about 10-20 deg.C. It is preferable to further shorten the necessary time for the preliminary seasoning of fish meat and to perform uniform treatment by placing a pressing member 8 in the treatment tank 2 and evacuating the vessel while pressing the fish meat 4 with the pressing member 3.