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1. 发明专利

JP2006304754A Heat-treated product of octopus and method for producing the same 审中-公开
标题翻译： OCTOPUS的热处理产品及其生产方法
公开(公告)号：JP2006304754A
公开(公告)日：2006-11-09
申请号：JP2005158029
申请日：2005-04-26
申请人： Iwai Shokai:Kk , Kushiro Marusui:Kk , 株式会社岩井商会 , 株式会社釧路丸水
发明人： KONDO SHINJI , KOYAMA HIROSHI , SATO NORIHIKO , IWAI HAJIME
IPC分类号： A23L17/50
摘要： PROBLEM TO BE SOLVED: To solve the problems wherein a cooled octopus after heat treatment produced by a conventional production method using hot water or steam at the heat treatment of the octopus has a texture like a rubber and is hardly bitten out. SOLUTION: The heat-treated product of the octopus, exhibiting the effects of achieving the good biting out of the inner part of the octopus is produced by reducing or drying the water content of the surface layer of the octopus to reduce the gel strength of a gelatinous component to enable the heat-treated product of the octopus to be bitten well, and regulating the central temperature of the inner part of the octopus so as to be 40-70°C to achieve the good biting out of the inner part of the octopus. The method for producing the heat-treated product of the octopus is also provided. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题为了解决在通过热水或蒸气在常规制造方法中制造的热处理后的章鱼冷却的章鱼具有像橡胶的结构，并且几乎不被咬伤的问题。解决方案：通过减少或干燥章鱼表面层的含水量来制作章鱼的热处理产品，表现出实现章鱼内部的良好咬合效果，以减少凝胶凝胶状成分的强度使章鱼的热处理品能够被咬好，调节章鱼内部的中心温度为40-70℃，以达到内部的良好咬出章鱼的一部分。还提供了生产章鱼热处理产品的方法。版权所有（C）2007，JPO＆INPIT

2. 发明专利

JP2006020615A Method for producing salmon fillet for salmon fillet rice wine 审中-公开
标题翻译：用于生产萨尔芒灌浆米酒的萨尔蒙膜的方法
公开(公告)号：JP2006020615A
公开(公告)日：2006-01-26
申请号：JP2004227337
申请日：2004-07-05
申请人： Fukutsukasa Shuzo Kk , Kushiro Marusui:Kk , Fumio Ochi , Shikishima Shokai:Kk , 株式会社敷島商会 , 株式会社釧路丸水 , 福司酒造株式会社 , 文雄越智
发明人： KONDO SHINJI , YANASE YUKIHIRO , OGASAWARA TAKEYASU , OCHI FUMIO
IPC分类号： A23L17/00
摘要： PROBLEM TO BE SOLVED: To provide a method for producing salmon fillet for salmon fillet rice wine intended for removing low molecular protein as source of fish odor of salmon and taste and harsh taste of oxidized oil stain. SOLUTION: This method for producing the salmon fillet comprises cutting a part of 1/2 or above and 4/5 or below from the edge of chest fillet so as not to stick meat or body fluid of salmon, and sprinkling over the fillet common salt or organic salt such as potassium chloride of a quantity equal or above and ≥5 times of the weight of the fillet, or soaking in salty water or solution of of organic salt such as potassium chloride at 1% or above and solubility or below for a fixed time to remove salt-soluble-protein, and boiling the fillet for 1 min-10 min in hot water at 70°C-100°C in which water or 1%-15% salt or organic salt is put so as to remove oil content. Furthermore, the method comprises blast drying the fillet in a dark cold place avoiding direct sunlight for 1-128 h so as to suppress amino acid degradation by sunlight, and finally burning the fillet at 150°C-350°C for 1 min-10 min so as to mask nasty taste of fish. With a series of the processes, nasty odor and taste of salmon are removed and only flavor inherited from salmon fillet can be tasted when using as salmon fillet rice wine. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供一种生产用于鲑鱼片的三文鱼鱼片的方法，用于除去低分子蛋白质作为鲑鱼的鱼腥味和氧化油渍的味道和刺激味道。
解决方案：这种生产鲑鱼片的方法包括从胸部边缘切割1/2或更高和4/5或更低的部分，以免沾三文鱼的肉或体液，并洒在或者等于或高于圆角重量的5倍以上的氯化钾等有机盐或浸渍在1％以上的盐水或有机盐如氯化钾溶液中，溶解度或以下固定时间去除盐溶性蛋白质，并在70℃-100℃的热水中煮沸1分钟-10分钟，其中加入水或1％-15％盐或有机盐以清除含油量。此外，该方法包括在黑暗的寒冷地区将暗角喷雾干燥，避免阳光直射1-128小时，以防止阳光引起氨基酸降解，最后在150℃-350℃下烧成圆角1分钟-10 min，以掩盖鱼的讨厌味道。通过一系列的过程，除去鲑鱼的恶臭和味道，当使用鲑鱼片米酒时，只能从鲑鱼片中继承的风味。版权所有（C）2006，JPO＆NCIPI

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