PREPARATION OF SUJIKO
PURPOSE:To prepare SUJIKO (salmon roe still enclosed in the ovarian membrane) having low salt content compared with conventional SUJIKO, and having sweet taste and hard texture even from a raw SUJIKO having not very high freshness, by treating the raw SUJIKO with saturated salt solution containing a...
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Zusammenfassung: | PURPOSE:To prepare SUJIKO (salmon roe still enclosed in the ovarian membrane) having low salt content compared with conventional SUJIKO, and having sweet taste and hard texture even from a raw SUJIKO having not very high freshness, by treating the raw SUJIKO with saturated salt solution containing a nitrous acid salt, and with a saturted aqueous solution of malic acid salt. CONSTITUTION:Raw SUJIKO is washed with sea water, etc., treated to remove the guts and other undesirable parts, driained, and salted by immersing in a saturated aqueous solution of salt containing a nitrous acid salt such as sodium nitrite under agitation for about 5-40min. The salted SUJIKO is driained, immersed in a saturated aqueous solution of malic acid salt containing a nitrous acid salt and free from precipitate under agitation for about 5-60min, and then driained, classified and packaged by conventional method. |
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