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PRODUCTION OF SEASONED DRIED FISH OR SEASONED DRIED SMALL SARDINE
PRODUCTION OF SEASONED DRIED FISH OR SEASONED DRIED SMALL SARDINE
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机译：沙丁鱼干或沙丁鱼干的生产
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摘要
PROBLEM TO BE SOLVED: To rapidly and uniformly season a raw material when seasoned dried fish and seasoned dried small sardines are produced. ;SOLUTION: Thrusting tools are thrust into a NAMARIBUSHI (fish meat whose protein is sufficiently thermally coagulated by boiling, irradiation of high frequency wave, microwave, etc.) and a liquid seasoning is injected through the thrusting tools into the interior of the NAMARIBUSHI and the NAMARIBUSHI is processed by a conventional method to afford the seasoned dried fish or seasoned dried small sardines. The liquid seasoning is injected whole thrusting the thrusting tools into the NAMARIBUSHI or while returning the thrusting tool thrust in the NAMARIBUSHI. The thrusting tools are thrust from the different two directions. The thrusting tool is deeply thrust step by step in the thickness direction of the NAMARIBUSHI and the liquid seasoning is injected through the thrusting tool into the interior of the NAMARIBUSHI in each thrusting stage. A thrusting tool in which seasoning charging hole is formed at the top is used as the thrusting tool.;COPYRIGHT: (C)1997,JPO
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