JP2006034125A - 乾燥ひじきの製造方法 - Google Patents

乾燥ひじきの製造方法 Download PDF

Info

Publication number
JP2006034125A
JP2006034125A JP2004215539A JP2004215539A JP2006034125A JP 2006034125 A JP2006034125 A JP 2006034125A JP 2004215539 A JP2004215539 A JP 2004215539A JP 2004215539 A JP2004215539 A JP 2004215539A JP 2006034125 A JP2006034125 A JP 2006034125A
Authority
JP
Japan
Prior art keywords
hijiki
dried
steaming
water
minutes
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
Application number
JP2004215539A
Other languages
English (en)
Japanese (ja)
Inventor
Tatsuro Maeda
竜郎 前田
Shoji Yamada
昌治 山田
Denyu Kitamura
傳裕 北村
Yuji Kitamura
裕司 北村
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KITAMURA BUSSAN KK
KITAMURA PRODUCTS
Nisshin Seifun Group Inc
Original Assignee
KITAMURA BUSSAN KK
KITAMURA PRODUCTS
Nisshin Seifun Group Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by KITAMURA BUSSAN KK, KITAMURA PRODUCTS, Nisshin Seifun Group Inc filed Critical KITAMURA BUSSAN KK
Priority to JP2004215539A priority Critical patent/JP2006034125A/ja
Priority to KR1020050065932A priority patent/KR20060053954A/ko
Priority to CN2005100874514A priority patent/CN1723809B/zh
Publication of JP2006034125A publication Critical patent/JP2006034125A/ja
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Seaweed (AREA)
JP2004215539A 2004-07-23 2004-07-23 乾燥ひじきの製造方法 Pending JP2006034125A (ja)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2004215539A JP2006034125A (ja) 2004-07-23 2004-07-23 乾燥ひじきの製造方法
KR1020050065932A KR20060053954A (ko) 2004-07-23 2005-07-20 건조 녹미채의 제조방법
CN2005100874514A CN1723809B (zh) 2004-07-23 2005-07-22 干燥羊栖菜的制造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2004215539A JP2006034125A (ja) 2004-07-23 2004-07-23 乾燥ひじきの製造方法

Publications (1)

Publication Number Publication Date
JP2006034125A true JP2006034125A (ja) 2006-02-09

Family

ID=35899779

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2004215539A Pending JP2006034125A (ja) 2004-07-23 2004-07-23 乾燥ひじきの製造方法

Country Status (3)

Country Link
JP (1) JP2006034125A (ko)
KR (1) KR20060053954A (ko)
CN (1) CN1723809B (ko)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107684053A (zh) * 2017-09-21 2018-02-13 温州星贝海藻食品有限公司 一种羊栖菜初加工方法
KR20210003854A (ko) 2018-11-13 2021-01-12 고에키자이단호우징 하코다테치이키산교우신코우자이단 요오드 함유량을 저감시킨 건조 다시마 및 그 제조 방법

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101224020B (zh) * 2008-01-30 2012-04-18 北京市科威华食品工程技术有限公司 一种即食羊栖菜酱菜及其制造方法
CN103125996A (zh) * 2013-03-15 2013-06-05 朱淑玲 一种新鲜羊栖菜生产即食羊栖菜（酱菜）及其加工方法
CN104170925A (zh) * 2014-07-04 2014-12-03 颜贤鹏 羊栖菜嵌合饼干加工方法
CN104172028A (zh) * 2014-07-04 2014-12-03 颜贤鹏 羊栖菜薯片加工方法
CN104170981A (zh) * 2014-07-04 2014-12-03 颜贤鹏 羊栖菜奶茶加工方法
CN104172367A (zh) * 2014-07-04 2014-12-03 颜贤鹏 羊栖菜复合果蔬汁加工方法
CN104170926A (zh) * 2014-07-04 2014-12-03 颜贤鹏 羊栖菜饼干加工方法
CN104171234A (zh) * 2014-07-04 2014-12-03 颜贤鹏 羊栖菜沙琪玛加工方法
CN104207221A (zh) * 2014-07-25 2014-12-17 温州佳海食品有限公司 米羊栖菜加工设备

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1075714C (zh) * 1997-12-19 2001-12-05 许榕楙 海藻类植物的食品加工法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107684053A (zh) * 2017-09-21 2018-02-13 温州星贝海藻食品有限公司 一种羊栖菜初加工方法
KR20210003854A (ko) 2018-11-13 2021-01-12 고에키자이단호우징 하코다테치이키산교우신코우자이단 요오드 함유량을 저감시킨 건조 다시마 및 그 제조 방법

Also Published As

Publication number Publication date
CN1723809A (zh) 2006-01-25
CN1723809B (zh) 2011-04-06
KR20060053954A (ko) 2006-05-22

Similar Documents

Publication Publication Date Title
KR20060053954A (ko) 건조 녹미채의 제조방법
CN105361111B (zh) 一种蓝蛤香菇酱及其制备方法
CN105146592A (zh) 金鲳鱼脱腥处理方法以及半干即食金鲳鱼的加工方法
CN106901209A (zh) 一种飘香酱驴肉的制备方法
CN112890120A (zh) 一种麻酱蛋的制作工艺
JP2006254839A (ja) 海洋深層水を利用したレトルト食品の製造方法
CN108077872A (zh) 一种方便螺蛳粉卤水的制作方法
CN103005489A (zh) 用于制备风味牛肉干的牛肉的预处理工艺
CN108935882A (zh) 一种黄皮果蜜饯的加工方法
JP4650633B2 (ja) 骨のある食用肉の加工処理方法
CN107183576A (zh) 一种即食鱼排的真空油炸技术
KR20120034354A (ko) 포장용 김치 제조방법 및 그 제품
KR20180014896A (ko) 육수 제조 방법, 및 이에 따라 제조된 육수를 포함하는 메밀 국수
KR101911650B1 (ko) 동충하초와 헛개나무를 이용한 생선조리용 육수 제조방법, 이에 의해 제조된 육수 및 이를 이용한 대구 지리탕의 제조방법
CN111758922A (zh) 一种梅子根咸鸭蛋的制作方法
JP2006238825A (ja) カジメまたはアラメまたはヒジキを材料とする食材及びその製造方法ならびにそれを用いた食品
KR101574971B1 (ko) 켈프칩 제조방법
CN110651976A (zh) 一种即食清水笋的加工方法
KR20210040485A (ko) 바지락이 첨가된 간장소스의 제조방법
KR100580761B1 (ko) 사골육수를 함유한 배추김치 제조방법
CN104381938A (zh) 一种加工海带的卤料及方法
CN108175050A (zh) 一种即食调味银鱼的制备方法及其制成的即食调味银鱼
KR102686829B1 (ko) 굴 자숙수 농축액으로 가공된 멸치를 포함하는 김자반 및 그 제조방법
JP2007089422A (ja) ジャガイモ加工品の製造方法
KR102358684B1 (ko) 간장소금을 이용한 간장 제조방법

Legal Events

Date Code Title Description
A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20061214

A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20090331

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20090421

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20090622

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A821

Effective date: 20090623

A02 Decision of refusal

Free format text: JAPANESE INTERMEDIATE CODE: A02

Effective date: 20091020