| 摘要 |
PURPOSE:To prepare a softly integrated ham of fish meat having improved bonding properties of fish meat pieces, by soaking collected fish meat in an aqueous medium and removing water completely before soaking it in a solution of a salt. CONSTITUTION:A raw material fish meat is soaked in an aqueous medium, e.g., water, 0.3-1wt% solution of sodium hydrogencarbonate, 0.3-1wt% sorbitol solution, etc. at 0-7 deg.C for 10-50min, and the water medium is substantially removed by a press type dehydrator, centrifugal dehydrator, etc. The fish meat is then soaked in 1-8wt% solution of a salt, e.g., table salt, potassium primary phosphate, potassium secondary phosphate, potassium pyrophosphate, potassium polyphosphate, etc. at 0-7 deg.C for 1-5 days, and packed into a casing. Or, after being packed into the casing, the fish meat is soaked in the salt solution. The fish meat is allowed to stand at 10-50 deg.C for 30min to 10hr, steamed at 85-90 deg.C for 60min, and subjected to smoking treatment at 40-50 deg.C for 1-4hr. |
