| 摘要 |
PURPOSE:To obtain a boiled salmon paste having a unique taste and appearance, by spreading or placing a ground meat consisting of a ground meat of a welleye pollack and a salmon meat on a salmon skin, heating the meat at about 85 deg.C for 40-45min, and smoking the meat at 50-60 deg.C for 6-8hr. CONSTITUTION:A ground meat of a welleye pollack and a salmon meat are ground by a silent cutter, etc. to give a fish meat 1, which is packed in a frame of size 460X315X19mm. and leveled. A salmon skin 2 cut to a size of 35X14cm is spread over the meat 1. The meat 1 packed in the frame with the skin 2 under the meat 1 is heated in steam at about 85 deg.C for about 45min and molded into the shape of half the salmon body. The molded meat is then heated in steam with the salmon skin 2 under the meat 1 at about 85 deg.C for about 40min, and cooled in air, and then the surface is dried with the salmon skin 2 up. The dried meat is sliced to a thickness of 5-8mm. and then smoked in a smoking box at 50-60 deg.C for 6-8hr. |
