Process for preparing foodstuffs based on reformed and cured herring roe

Abstract

A process is provided herein for producing a variety of reformed and cured herring roe mixed foods including "herring roe on kelp", "herring roe on shellfish" and "herring roe with kamaboko" by making the best use of the intrinsic binding ability of fresh herring eggs. In one embodiment, the process may begin by extracting ovaries from sexually-matured herring. Individual eggs are then singled out from the ovaries. The eggs are rinsed and cleaned. A perforate mold is then filled in single or multi-layers with any solid food or foods, e.g., kelp, fish, shell-fish, kamaboko, ham, sausage and/or cheese between the layers of eggs, to form a sandwich structure. The sandwich structure in the mold is then salt-cured, substantially to the saturation level. The salt-cured and solidified product is then removed from the mold.

Dependencies are inferred from the claim text.