PROCESSING OF FISH AND SHELLFISH

• Main Authors: UCHIBORI KAZUNOBU, YAMAMOTO SETSUO, UMEDA HIDEKAZU
• Format: Patent
• Language: English
• Published: 11.08.1998
• 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 a method for obtaining a product excellent in palatability and having good storage property by processing fishes and shellfishes. SOLUTION: This method for processing fishes or shellfishes comprises a first process for immersing fishes or shellfishes into high-concentration salt water in an amount of 12% to saturated concentration, a second process for washing the fishes or shellfishes with water or a low concentration salt water in an amount of <=4% to desalt the fishes or the shellfishes and a third process for immersing the treated fish or shellfish into a solution having high osmotic pressure and comprising 2-10% common salt, 1-5% potassium chloride, 2.5-12% sugar alcohol, 2-10% ethyl alcohol and 1-3% aqueous solution of an organic acid or its salt.