SEASONING FOR DRIED FISH MEAT AND PRODUCTION OF SEASONED DRIED FISH MEAT USING THE SAME

摘要

PURPOSE:To obtain a seasoning useful for drying and preserving meat including fish meat, having antiseptic, antifungal and bactericidal effect, by formulating a specific liquid seasoning, antiseptic, seasoning, fruit juice, any spice and water. CONSTITUTION:The seasoning can be obtained by formulating the following components: (A) =30 (pref. =40)vol.% of a liquid seasoning containing 15-23 (pref. 18-20)wt.% of common salt in water as solvent (e.g. soy sauce), (B) an antiseptic, e.g. an aqueous solution of ethyl alcohol at a concentration of =5wt.%, (C) a seasoning such as a saccharinity-preserving sweetener (e.g. sugar) or acid seasoning (e.g. vinegar), (D) fruit juice such as orange juice or pineapple juice, (E) a spice such as Guinea pepper or garlic, and (F) =10vol.% of water. Meat (e.g. fish meat) is immersed in this seasoning and then dried using e.g. a far-infrared irradiation-type hot dryer.