METHOD AND APPARATUS FOR MANUFACTURING SALTED GUTS CONTAINING LITTLE SALT

• Main Author: KO SATORU
• Format: Patent
• Language: English
• Published: 16.03.1989
• 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

PURPOSE: To produce low salted fish guts without using any preservative by putting a raw material fish body and salt into a tank at a specified ratio, rotating the tank while exhausting air inside the tank, increasing pressure later by injecting inert gas, throwing the tank into seawater and fermenting it. CONSTITUTION: After the raw material fish body and the salt are put into a salting tank 3 at the ratio from 10:1 to 10:2, the air inside the tank 3 is exhausted, the tank 3 is rotated and they are mixed. Thus, after air in the tissue of the raw material fish body is exhausted outside the body, pressure is increased by injecting inert gas into the tank. During that operation, the tank 3 is rotated and the contents are mixed. Afterwards, the salting tank 3 is thrown into seawater and the fish body is fermented and gets aging.