JP2006304720A - 焼魚介類缶詰の製造方法及び焼魚介類缶詰 - Google Patents
焼魚介類缶詰の製造方法及び焼魚介類缶詰 Download PDFInfo
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- JP2006304720A JP2006304720A JP2005133209A JP2005133209A JP2006304720A JP 2006304720 A JP2006304720 A JP 2006304720A JP 2005133209 A JP2005133209 A JP 2005133209A JP 2005133209 A JP2005133209 A JP 2005133209A JP 2006304720 A JP2006304720 A JP 2006304720A
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Abstract
【解決手段】 魚介類の調理を行った後、焼き上げ、焼き上げた後、更なる液体成分を加えずに、缶詰収納寸法に裁断し、缶詰缶内に空間を生じさせる間隙を保つように複数の並びに収納し、脱気密封して加熱殺菌したことを特徴とする焼魚介類缶詰。
【選択図】図1
Description
10a 側壁
10b 底蓋
10c 上蓋
20 開き焼き魚
21 切身焼き魚
S、Sa,Sb、Sc 空間
Claims (7)
- 魚介類を焼き上げた後、更なる液体成分を加えずに、缶詰缶内に空間を生じさせる間隙を保って収納し、脱気密封して加熱殺菌したことを特徴とする焼魚介類缶詰の製造方法。
- 前記魚介類の調理を行った後、焼き上げ、焼き上げた後に缶詰収納寸法に裁断し、缶詰缶内に空間を生じさせる間隙を保つように複数の並びに収納し、脱気密封して加熱殺菌したことを特徴とする請求項1記載の焼魚介類缶詰の製造方法。
- 前記缶詰収納寸法は、缶詰缶内に空間を生じさせる間隙を保てるように、缶詰缶の高さ、横幅、縦幅のいずれの寸法より少なくとも3から10mm短く裁断されていることを特徴とする請求項2記載の焼魚介類缶詰の製造方法。
- 前記焼き上げは、中芯まで火が通り、その表面に焼き目が付く状態または表面水分が蒸発・乾燥した状態となるまで所定時間加熱を行うことを特徴とする請求項1または2記載の焼魚介類缶詰の製造方法。
- 前記複数の並びは、焼き上げられた魚介類のそれぞれに少なくとも圧縮荷重がかからない配列とすることを特徴とする請求項2記載の焼魚介類缶詰の製造方法。
- 前記所定の調理は、前記缶詰缶の寸法に合わせ、魚介類の内臓除去および開き・三枚下ろし、フィレー加工のいずれかの調理を行い、魚介類の特徴にあわせて塩、香辛料の振りかけ、あるいは醤油、酒、キムチなどの調味液の漬込みのいずれかの調味を行うことを特徴とする請求項2記載の焼魚介類缶詰の製造方法。
- 請求項1ないし6記載の製造方法のいずれかで製造されたことを特徴とする焼魚介類缶詰。
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JP2005133209A JP4106467B2 (ja) | 2005-04-28 | 2005-04-28 | 焼魚介類缶詰の製造方法及び焼魚介類缶詰 |
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Cited By (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2134607A1 (fr) | 2007-12-05 | 2009-12-23 | Etablissements Paul Paulet | Conteneur rigide de denrees alimentaires comprenant du poisson |
RU2502413C1 (ru) * | 2013-01-24 | 2013-12-27 | Олег Иванович Квасенков | Способ изготовления консервов "сельдь обжаренная с морковно-томатным гарниром" |
RU2502410C1 (ru) * | 2013-01-10 | 2013-12-27 | Олег Иванович Квасенков | Способ изготовления консервов "частик мелкий обжаренный в томатном соусе" |
RU2502411C1 (ru) * | 2013-01-10 | 2013-12-27 | Олег Иванович Квасенков | Способ выработки консервов "частик мелкий обжаренный в томатном соусе" |
RU2502409C1 (ru) * | 2013-01-09 | 2013-12-27 | Олег Иванович Квасенков | Способ изготовления консервов "треска обжаренная в томатном соусе" |
RU2502414C1 (ru) * | 2013-02-07 | 2013-12-27 | Олег Иванович Квасенков | Способ производства консервов "жареная рыба под маринадом" |
RU2502391C1 (ru) * | 2013-01-24 | 2013-12-27 | Олег Иванович Квасенков | Способ изготовления консервов "килька обжаренная с овощами в томатном соусе" |
RU2502412C1 (ru) * | 2013-01-10 | 2013-12-27 | Олег Иванович Квасенков | Способ выработки консервов "хамса обжаренная в томатном соусе" |
RU2505219C1 (ru) * | 2013-01-10 | 2014-01-27 | Олег Иванович Квасенков | Способ производства консервов "кета обжаренная в томатном соусе" |
RU2510913C1 (ru) * | 2013-01-22 | 2014-04-10 | Олег Иванович Квасенков | Способ изготовления консервов "сабля-рыба обжаренная в томатном соусе" |
RU2510912C1 (ru) * | 2013-01-22 | 2014-04-10 | Олег Иванович Квасенков | Способ изготовления консервов "зубан обжаренный в томатном соусе" |
KR101958681B1 (ko) * | 2018-07-05 | 2019-03-15 | 경상대학교산학협력단 | 매운 맛의 구운 굴 통조림을 제조하는 방법 |
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2005
- 2005-04-28 JP JP2005133209A patent/JP4106467B2/ja active Active
Cited By (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2134607A1 (fr) | 2007-12-05 | 2009-12-23 | Etablissements Paul Paulet | Conteneur rigide de denrees alimentaires comprenant du poisson |
US20100294783A1 (en) * | 2007-12-05 | 2010-11-25 | Etablissements Paul Paulet | rigid container for containing foodstuff comprising fish |
EP2354015A1 (fr) * | 2007-12-05 | 2011-08-10 | Etablissements Paul Paulet | Procédé de réalisation d'un conteneur rigide pour la conserve de denrées alimentaires comprenant du poisson |
GB2460375B (en) * | 2007-12-05 | 2011-10-26 | Paul Paulet Ets | A rigid container of foodstuff comprising fish |
RU2502409C1 (ru) * | 2013-01-09 | 2013-12-27 | Олег Иванович Квасенков | Способ изготовления консервов "треска обжаренная в томатном соусе" |
RU2502411C1 (ru) * | 2013-01-10 | 2013-12-27 | Олег Иванович Квасенков | Способ выработки консервов "частик мелкий обжаренный в томатном соусе" |
RU2502410C1 (ru) * | 2013-01-10 | 2013-12-27 | Олег Иванович Квасенков | Способ изготовления консервов "частик мелкий обжаренный в томатном соусе" |
RU2502412C1 (ru) * | 2013-01-10 | 2013-12-27 | Олег Иванович Квасенков | Способ выработки консервов "хамса обжаренная в томатном соусе" |
RU2505219C1 (ru) * | 2013-01-10 | 2014-01-27 | Олег Иванович Квасенков | Способ производства консервов "кета обжаренная в томатном соусе" |
RU2510913C1 (ru) * | 2013-01-22 | 2014-04-10 | Олег Иванович Квасенков | Способ изготовления консервов "сабля-рыба обжаренная в томатном соусе" |
RU2510912C1 (ru) * | 2013-01-22 | 2014-04-10 | Олег Иванович Квасенков | Способ изготовления консервов "зубан обжаренный в томатном соусе" |
RU2502413C1 (ru) * | 2013-01-24 | 2013-12-27 | Олег Иванович Квасенков | Способ изготовления консервов "сельдь обжаренная с морковно-томатным гарниром" |
RU2502391C1 (ru) * | 2013-01-24 | 2013-12-27 | Олег Иванович Квасенков | Способ изготовления консервов "килька обжаренная с овощами в томатном соусе" |
RU2502414C1 (ru) * | 2013-02-07 | 2013-12-27 | Олег Иванович Квасенков | Способ производства консервов "жареная рыба под маринадом" |
KR101958681B1 (ko) * | 2018-07-05 | 2019-03-15 | 경상대학교산학협력단 | 매운 맛의 구운 굴 통조림을 제조하는 방법 |
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