| 摘要 |
PURPOSE:To prepare a bonito ham having excellent appearance, taste and flavor and preservable over a long period by injecting a preparation liquid into a bonito, subjecting the bonito to drying, smoking, sterilization and cooling and finally vacuum-packaging the product. CONSTITUTION:A preparation liquid is injected into a bonito body by an injection means, impregnated in a vacuum chamber and pickled at a low temperature for several days to effect the filling of 30-40wt.% of the preparation liquid into the bonito meat. The surface of the bonito is dried and then smoked at 65-75 deg.C for 1-1.5hr until the bonito meat temperature reaches 80 deg.C, when the meat is sterilized by steaming for >=45min. The sterilized product is dehumidified by cooling in a refrigerator and finally packaged in vacuum. |
