JPH0638673A - Method of manufacturing smoked hamachi products - Google Patents

Abstract

(57) [Summary] [Objective] The present invention relates to a method for producing a smoked product made from yellowtail, which has not been obtained by a conventional method due to its high fat content. The aim is to obtain a preferred yellowtail smoked product without the unpleasant odor or taste of fat. [Structure] A smoked raw material is soaked in citrus juice, dried and smoked to remove the unpleasant odor and taste of fat, thereby obtaining a preferred smoked product.

Description

Detailed Description of the Invention

[0010]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a smoked product made from yellowtail, which cannot be obtained by a conventional method due to its high fat content.

[0020]

2. Description of the Related Art Conventionally, smoked smoked hamachi products are manufactured according to the following method. First, the raw meat obtained by shaping the yellowtail is salted. There are dry salt method and wet salt method. In the dry salt method, sprinkle salt, sugar, sodium glutamate, spices such as pepper, etc. on the raw meat,
Leave for a few hours to a dozen hours. In the wet salt method, the raw meat is immersed in an aqueous solution of salt, sugar, sodium glutamate, spices such as pepper, etc. for several hours to ten and several hours.

After salting, the raw meat is washed with water to remove dirt and excess salt. Then, the product is dried and smoked to obtain smoked hamachi products.

[0040]

The smoked product of yellowtail produced by the conventional method has a problem that the unpleasant odor and taste of lipids remain and its value as a commercial product is low. This is because the fat content of yellowtail meat is 15% or more, which is unprecedented in other fish. The problem to be solved by the present invention is that no unpleasant odor or taste of lipid remains,
To obtain smoked hamachi products with high commercial value.

[0050]

In order to solve the above problems, the present invention takes the following method. The raw material hamachi is shaped to obtain smoked raw material meat. The raw meat is dipped in citrus juice before smoking. That is, it is dipped in a salted liquid containing citrus juice, dried, and smoked. Alternatively, the raw meat is soaked in citrus juice in advance, and then salted, dried and smoked. Alternatively, the salted raw meat is dipped in citrus juice, then dried and smoked.

[0060]

[Function] By soaking in citrus juice, the unpleasant odor and taste of the fat of yellowtail can be removed.

[0070]

[Example 1] Hamachi having a weight of about 4 kg was shaped to obtain 1200 g of a smoked fillet as a raw material. The fillet was further shaped into a shape called loin. The raw material after shaping was salted in the following salting solution for 18 hours. After salting
It was washed in running water for 30 minutes. Then, it was air-dried in a refrigerator until the surface was dried. After air drying, the product was smoked at 30 ° C. for 1 hour to obtain a smoked hamachi product. The obtained hamachi smoked product was preferable without the unpleasant smell and taste of fat.

[0080] (PH of mandarin orange juice is 3.5, acidity is 0.9%, Bx is 10.8)

[0090]

Example 2 The raw material after shaping was immersed in mandarin orange juice (pH 3.5, acidity 0.9%, Bx10.8) for 16 hours. Then, it was immersed in the following salted solution for 16 hours. After the immersion, it was air dried in a refrigerator until the surface was dried. After air drying, 1 at 30 ℃
Smoked for hours and obtained a smoked hamachi product. The obtained hamachi smoked product was preferable without the unpleasant smell and taste of fat.

[0100]

[0110]

[Example 3] After shaping, the raw material was soaked in the following salted solution for 16 hours and then mixed with oranges / valencia orange juice (pH 3.
7, acidity 0.9%, Bx10.6) was immersed for 16 hours. After the immersion, it was air dried in a refrigerator until the surface was dried.
After air drying, the product was smoked at 30 ° C. for 30 minutes to obtain a smoked hamachi product. The obtained smoked hamachi product had no unpleasant odor or taste of fat and had a slight citrus juice aroma, which was preferable.

[0120]

[0130]

Example 4 200 g of the raw material after shaping was sprinkled with 18 g of salt and 2 g of sodium glutamate and left in the refrigerator for 16 hours. Then, mandarin orange juice (pH 3.
7, acidity 0.9%, Bx10.6) was immersed for 24 hours. After the immersion, it was air dried in a refrigerator until the surface was dried.
After air drying, the product was smoked at 30 ° C. for 30 minutes to obtain a smoked hamachi product. The obtained hamachi smoked product was preferable without the unpleasant smell and taste of fat.

[0140]

Industrial Applicability According to the present invention, a smoked product of Hamachi, which has no unpleasant odor or taste of lipid and has a high commercial value, can be produced.

Claims (4)

[Claims] 1. A method for producing a smoked product of Hamachi, which comprises using Hamachi as a raw material, immersing it in a salted liquid containing citrus juice, then drying and smoking. 2. A method for producing a smoked product of Hamachi, which comprises using Hamachi as a raw material, immersing it in citrus juice, then salting, drying and smoking. 3. A method for producing a smoked product of Hamachi, which comprises using Hamachi as a raw material, immersing it in citrus juice after salting, drying and smoking. 4. A salted liquid containing the citrus juice according to claim 1.