JP2006223277A5 - - Google Patents
Download PDFInfo
- Publication number
- JP2006223277A5 JP2006223277A5 JP2005069991A JP2005069991A JP2006223277A5 JP 2006223277 A5 JP2006223277 A5 JP 2006223277A5 JP 2005069991 A JP2005069991 A JP 2005069991A JP 2005069991 A JP2005069991 A JP 2005069991A JP 2006223277 A5 JP2006223277 A5 JP 2006223277A5
- Authority
- JP
- Japan
- Prior art keywords
- food
- smoked
- confirmed
- axis shows
- products
- 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
- 235000013305 food Nutrition 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Description
本発明は、魚貝類、肉類、野菜類 等 食品全般のくん製品（スモーク製品）を製造するにあたり、・・・・・ 中略 ・・・・・・・・
・・・・・・In the present invention, when manufacturing kun products (smoked products) for foods such as fish and shellfish, meat, vegetables, etc ...
・ ・ ・ ・ ・ ・
結果どの水分状態においても、スモーク状態でも過乾燥ぎみでも、味覚が濃い状態であることの確認ができた。これは、スモーク製品のくん液、調味添加物との融和を図れることと共通している。一定の温度、湿度で制御することにより、色も変色せず、食品の見栄えに反映されることも作用として確認された。As a result, it was confirmed that the taste was deep in any moisture state, whether smoked or overdried. This is in common with the smoked product's liquid smoke and seasoning additives. It was confirmed as an effect that the color was not changed by controlling at a certain temperature and humidity, and reflected in the appearance of the food.
食品乾燥装置概略図 Schematic diagram of food drying equipment
超音波発生状態
Ultrasonic generation state
矢印は風流の流れを指示している Arrows indicate wind flow
横軸は周波数レベルを示し 縦軸は波長の大きさを示すもの The horizontal axis shows the frequency level and the vertical axis shows the wavelength size
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005069991A JP2006223277A (en) | 2005-02-14 | 2005-02-14 | Food processing producing apparatus having ultrasonic wave generator, or the like |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005069991A JP2006223277A (en) | 2005-02-14 | 2005-02-14 | Food processing producing apparatus having ultrasonic wave generator, or the like |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2006223277A JP2006223277A (en) | 2006-08-31 |
| JP2006223277A5 true JP2006223277A5 (en) | 2006-10-12 |
Family
ID=36985184
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005069991A Pending JP2006223277A (en) | 2005-02-14 | 2005-02-14 | Food processing producing apparatus having ultrasonic wave generator, or the like |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2006223277A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101955151B1 (en) * | 2018-04-27 | 2019-03-06 | 오정민 | High temperature aging method of meat in which microorganisms are controlled by untrasonic waves |
| CN113180093A (en) * | 2021-04-02 | 2021-07-30 | 浙江工商大学 | Preparation method of smoked sturgeon fillets with long shelf life |
| KR102516572B1 (en) * | 2022-03-10 | 2023-03-30 | 송연화 | Manufacturing method of dried rice noodle |
-
2005
- 2005-02-14 JP JP2005069991A patent/JP2006223277A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2005079409A3 (en) | Automated apparatus and system for cooking, drying, peeling and processing shellfish products | |
| JP5164949B2 (en) | How to improve the flavor of food | |
| JP2006223277A5 (en) | ||
| HK1104148A1 (en) | Physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product | |
| KR101842881B1 (en) | Method of manufacturing a soft-boiled eggs | |
| JP5965578B2 (en) | Dried shrimp and method for producing the same | |
| CN104187833A (en) | Production process for homemade sausage | |
| WO2012177036A3 (en) | Direct fire roasting pan | |
| KR20160007777A (en) | Manufacturing method of a block type instant noodle soup coated with gelatin simplifying a manufacturing process without using a separate plastic bag | |
| JP5881214B2 (en) | Retort sauce manufacturing method using livestock meat | |
| ES2951131T3 (en) | fish food product | |
| JP4974190B2 (en) | Meat flavor deterioration prevention method | |
| KR20180091642A (en) | dry pork food | |
| JP2008125429A (en) | Instant food | |
| JP3102895U (en) | Dried packaged fillet | |
| JP2008161117A (en) | Method for producing freeze-dried food containing shellfish with viscera | |
| UA10787U (en) | Beefsteak "myslyvskyi" (hunters) | |
| TH2003003105C3 (en) | Shredded Chicken Massaman Curry Flavor | |
| RU2008150408A (en) | DEVICE FOR BAKES OF SAUSAGES, INTENDED FOR CREATING VARIOUS TASTE FEELINGS BY THE USER WHEN USING VARIOUS PARTS OF BAR (OPTIONS), AND METHOD OF PRODUCING IT | |
| JP5797544B2 (en) | Method for producing snack food | |
| CN109303282A (en) | A kind of processing method for sausage of not getting angry | |
| KR20180091396A (en) | beef fruit stir-fry | |
| RU2003111884A (en) | METHOD FOR PREPARING MUSHROOMS READY FOR USE WITHOUT ADDITIONAL PROCESSING | |
| JP2008245557A (en) | Method for producing food dry matter, and dried food | |
| JP2008005752A (en) | Method for producing boiled-dried fish |