PRODUCTION OF PICKLED DRIED FISH

• Main Authors: DOI KANJI, YAMAUCHI HAJIME, YAGI RYUTA
• Format: Patent
• Language: English
• Published: 28.07.1998
• Edition: 6
• Subjects: 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

PROBLEM TO BE SOLVED: To provide the production of pickled dried fish for providing a pickled dried fish improved in taste and flavor by suppressing the elution of taste component or eccense component. SOLUTION: Seasoning liquid is prepared by suitably mixing sodium chloride, dried fish eccense, sodium glutamate, sodium inosinic and perfume or the like into water. Bivalent cation compound is added to the seasoning liquid, mixed and prepared on the condition that the mol concentration of the bivalent cation reaches higher than 0.2. When univalent cation exists, the mol concentration of bivalent cation is adjusted to be higher than 0.5. The dried fish is pickled in the prepared seasoning liquid at 5 deg.C for 72 hours and naturally dried so that the seasoned pickled dried fish can be formed. When the dried fish is pickled in the seasoning liquid, the eccense component in the dried fish is not eluted out even after the lapse of long time and the seasoning liquid is infiltrated because of osmotic pressure.