| 摘要 |
PURPOSE:To enable a salmon meat to be servable as SASHIMI (sliced raw meat), by immersing salmon meat and tangle in an aqueous solution of tribasic calcium phosphate for a proper time, cutting the meat to proper size, wrapping the meat with the tangle, packaging in vacuum and freezing the product. CONSTITUTION:A salmon body is opened at the belly, the guts, bones and head are removed and the meat is washed with water and drained. The drained salmon body is immersed in a 0.1-1% aqueous solution of tribasic calcium phosphate for 10-30hr at room temperature and cut to proper size. A tangle piece is washed with water and immersed in a 0.2-0.3% aqueous solution of tribasic calcium phosphate for 10-30min at room temperature. The treated salmon meat is wrapped with the treated tangle piece, packaged in vacuum and frozen. The deliciousness of the tangle is impregnated into the salmon meat by wrapping and a characteristic sweetness is imparted to the meat by the immersion in the aqueous solution of tribasic calcium phosphate to give a salmon meat suitable for SASHIMI. |
