PRODUCTION OF LOW-SALT SALTED FISH EGG

PURPOSE:To obtain low-salt salted fish eggs firmly tightened by mutual action of osmotic pressure of common salt and ethyl alcohol by adding an adequate amount of ethyl alcohol into a salting solution of fish eggs. CONSTITUTION:Fish eggs, e.g. salmon roe or cod roe, are dipped in a salting solution...

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Bibliographische Detailangaben
Hauptverfasser:	WAKABAYASHI HITOMI, FUKAZAWA RYUTARO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain low-salt salted fish eggs firmly tightened by mutual action of osmotic pressure of common salt and ethyl alcohol by adding an adequate amount of ethyl alcohol into a salting solution of fish eggs. CONSTITUTION:Fish eggs, e.g. salmon roe or cod roe, are dipped in a salting solution prepared by adding ethyl alcohol to a saline solution, and salted while continuously stirring the solution. The salmon roe after salting is then put in a wooden box, etc., and refined salt is placed on the box as a weight to age the salmon roe at ordinary temperature. As a result, the common salt concentration in the salted salmon roe is about 4.6%, and about 1/2 of about 98% common salt concentration without adding the ethyl alcohol thereto. Thus, the aimed low-salt salted salmon roe is obtained. The concentration of the ethyl alcohol to be used in the saline solution is preferably about 5-30%(vol./ vol.).