JP2001120231A5 - - Google Patents
Download PDFInfo
- Publication number
- JP2001120231A5 JP2001120231A5 JP1999305268A JP30526899A JP2001120231A5 JP 2001120231 A5 JP2001120231 A5 JP 2001120231A5 JP 1999305268 A JP1999305268 A JP 1999305268A JP 30526899 A JP30526899 A JP 30526899A JP 2001120231 A5 JP2001120231 A5 JP 2001120231A5
- Authority
- JP
- Japan
- Prior art keywords
- salted
- fat
- stir
- stirred
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010469 Glycine max Nutrition 0.000 description 3
- 240000007842 Glycine max Species 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 229940023462 Paste Product Drugs 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 230000001112 coagulant Effects 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
Description
【請求項１】
食塩を含む魚肉擂潰塩すり身を調整し、この塩すり身に生大豆粉と豆腐凝固剤及び水とを加えて少量ずつの油脂の添加と共にこれらを攪拌し、その後、攪拌で得られた生地を成形及び加熱することを特徴とする新規な練製品の製造法。
[Claim 1]
Prepare the salted fish paste containing salt, add raw soybean flour, tofu coagulant and water to the salted surimi, stir them with a small amount of fat and oil, and then stir the dough obtained by stirring. A method for producing a novel paste product, which is characterized by molding and heating.
【００１０】
【発明の実施の形態】
本発明においては、食塩を含む魚肉擂潰塩すり身を調整し、この塩すり身に生大豆粉と豆腐凝固剤及び水とを加えて少量ずつの油脂の添加と共にこれらを攪拌し、その後、攪拌で得られた生地を成形及び加熱するものである。これにより、栄養価が高く大豆本来の栄養素を充分に使うことができる新規な練製品を得ることができる。
0010
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, a salted fish paste containing salt is prepared, raw soybean powder, a tofu coagulant and water are added to the salted surimi, and the mixture is stirred with a small amount of fat and oil, and then stirred. The obtained dough is molded and heated. As a result, it is possible to obtain a new paste product that has high nutritional value and can sufficiently use the original nutrients of soybean.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30526899A JP2001120231A (en) | 1999-10-27 | 1999-10-27 | Method for producing new fish-paste product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30526899A JP2001120231A (en) | 1999-10-27 | 1999-10-27 | Method for producing new fish-paste product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001120231A JP2001120231A (en) | 2001-05-08 |
| JP2001120231A5 true JP2001120231A5 (en) | 2006-11-09 |
Family
ID=17943067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP30526899A Pending JP2001120231A (en) | 1999-10-27 | 1999-10-27 | Method for producing new fish-paste product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2001120231A (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4622203B2 (en) * | 2001-09-28 | 2011-02-02 | 不二製油株式会社 | Stewed kneaded product and manufacturing method thereof |
| KR100531746B1 (en) * | 2003-10-29 | 2005-11-29 | 오성례 | Fish meat paste with bean and bean-curd and preparing method thereof |
| WO2010098057A1 (en) * | 2009-02-25 | 2010-09-02 | 日清オイリオグループ株式会社 | Manufacturing method for fish paste products |
| KR101240084B1 (en) * | 2010-04-16 | 2013-03-18 | 주식회사 동원에프앤비 | Method for manufacturing of cube shaped fish food and product obtained thereby |
| JP5466329B1 (en) * | 2013-10-03 | 2014-04-09 | 聖一 村上 | Method for producing fishery product, fishery product and preservative |
| JP2016214227A (en) * | 2015-05-25 | 2016-12-22 | 福次 猪狩 | Surimix |
-
1999
- 1999-10-27 JP JP30526899A patent/JP2001120231A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101878818A (en) | Production method of healthcare bean product | |
| JP2001120231A5 (en) | ||
| CN107242266B (en) | Method for making nutritional coarse cereal biscuits based on 3D printing technology | |
| JP2011072264A (en) | Pseudo meat food and method for producing the same | |
| CN101253875A (en) | Sesame paste cakes | |
| CN109363094A (en) | A kind of recombination steamed pork with riceflour and preparation method thereof | |
| JP2001120231A (en) | Method for producing new fish-paste product | |
| KR20090113935A (en) | Method for producing a sea tangle pork cutlet and a sea tangle pork cutlet | |
| JPH0414936B2 (en) | ||
| JP3737066B2 (en) | Method for producing instant roux containing a large amount of dairy ingredients and dairy ingredients | |
| CN107549256A (en) | A kind of preparation method of yolk crisp short cakes with sesame | |
| JP2008193936A (en) | Method for producing devil's tongue processed food | |
| JP3840511B2 (en) | Black konjac without seaweed powder | |
| JPS59159757A (en) | Preparation of instant white sauce | |
| JP2711432B2 (en) | Okara cake manufacturing method | |
| JP2002085014A (en) | Fish meat paste product | |
| JPH01165345A (en) | Preparation of block of meat-like vegetable raw material | |
| JPS6043940B2 (en) | green tofu | |
| CN111436497A (en) | Method for making plastic bean curd | |
| JP2003111573A (en) | Method for producing processed bean curd | |
| CN117158556A (en) | Lobster cake | |
| JPH0819384A (en) | Production of tofu-like fish cake | |
| RU2002123864A (en) | COMBINED FISH WEIGHT AND METHOD FOR PREPARING IT | |
| JPS5944021B2 (en) | Method for producing hydrated soy protein powder | |
| JPS6363360A (en) | Preparation of 'konjak' |