| 摘要 |
PURPOSE:To prevent parasitic infection and eliminate an offensive smell of a seasoned raw salmon eatable in the raw state, by freezing the raw salmon, slicing the salmon, and impregnating the resultant frozen slices with a seasoning solution. CONSTITUTION:A raw salmon is once frozen to carry out preventive treatment for parasitic infection. The frozen raw salmon is then thawed and cut into slices in the form of strips, fine cuts, etc. according to the use thereof. A seasoning solution is prepared by incorporating SAKE with liquor of UKOGI (Acanthopanax spinosus Miq.), common salt, etc., and the above-mentioned slices are then dipped therein and allowed to stand at low temperatures. A seasoning solution is prepared by adding KOJI to MIRIN (sweet SAKE), and fermenting aging the resultant mixture, straining the aged mixture, and adding soy sauce to the strained liquid, and the slices after the above-mentioned first dipping step are dipped therein and allowed to stand under conditions of low temperatures. Thus, the aimed processed raw salmon used as materials for SUSHI (vinegared fish and rice) and relish with wine (SAKE) can be prepared. |
