Clarifying the suitability of local fish as raw materials! Understanding changes in umami components and physical properties during the manufacturing process and distribution.
Salted and dried products are a major fishery processed product in our prefecture, but production volume has stagnated. The manufacturing methods for salted and dried products rely heavily on the experience and intuition of craftsmen, and there are many unclear points regarding the technology for producing high-quality products. Therefore, in this research, we aim to clarify the suitability of local fish as raw materials, understand the changes in umami components and physical properties during the manufacturing and distribution processes, and establish high-quality drying techniques that leverage the characteristics of our prefecture's seafood. This fiscal year, we conducted tests using firefly squid. [Contents (partial)] ■ Summary ■ Background and Objectives ■ Details and Features of Results *For more information, please refer to the PDF document or feel free to contact us.
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The Taste Modifier® is a "special cold air dryer" that creates the optimal sun-drying environment. It eliminates uneven drying during the drying process and finishes uniformly in as little as 1 hour. Patent No. 7037202 【Features】 1. Low-temperature cold air inside the chamber 2. Humidity inside the chamber around 45% 3. Air circulation at 2 m/s in four directions 4. Sterilization and deodorization with air containing ozone 【Four Uses】 1. Making soft dried fish: 1 to 3 hours (Black throat seaperch, Kinmedai) 2. Reducing moisture activation: 40 minutes or more (Prosciutto, Fugu sashimi) 3. Semi-dry: 5 hours or more (Karasumi, Firefly squid) 4. Smoking with liquid smoke: 1 hour or more (Smoked fish)