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  • Instructor Introduction

    すべてを折りたたむ すべてを展開する

    Faculty of Fisheries Sciences ・Research and Education in the Division of Marine Science

    Prof. SAEKI Hiroki

    Assistant professor　JOE Gahyun

    • URL アイコン
      Japanese URL

    • Professor Saeki retired from Hokkaido University in March, 2024.

  • Practical training in fish sausage production

    　Students will learn fish sausage (fish meat paste) producting technology from the perspective of food chemistry.

    • Purpose and Method

    • raw materials preparation

    • Production process 1

    • Production process 2

    • mixed salt-grinding

    • Filling and sealing of retort pouch

    • Heating

    • sampling food

    • Generalize

  • Fish sausage production training - We will answer your questions!

    • Can't you make fish sausage with other fish species?

    • Do  hocchare (post-spawning salmon) become fish sausage?

      ※hocchare: In Hokkaido dialect, it means salmon that have finished spawning.

  • 【Related Summary Course】