JP2016019506A5 - - Google Patents

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Publication number
JP2016019506A5
JP2016019506A5 JP2014154272A JP2014154272A JP2016019506A5 JP 2016019506 A5 JP2016019506 A5 JP 2016019506A5 JP 2014154272 A JP2014154272 A JP 2014154272A JP 2014154272 A JP2014154272 A JP 2014154272A JP 2016019506 A5 JP2016019506 A5 JP 2016019506A5
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Japan
Prior art keywords
fish
internal organs
soy sauce
shellfish
excluding
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JP2014154272A
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English (en)
Japanese (ja)
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JP2016019506A (ja
JP6443835B2 (ja
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Priority to JP2014154272A priority Critical patent/JP6443835B2/ja
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Publication of JP2016019506A5 publication Critical patent/JP2016019506A5/ja
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Publication of JP6443835B2 publication Critical patent/JP6443835B2/ja
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JP2014154272A 2014-07-11 2014-07-11 魚醤の製造方法 Active JP6443835B2 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2014154272A JP6443835B2 (ja) 2014-07-11 2014-07-11 魚醤の製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2014154272A JP6443835B2 (ja) 2014-07-11 2014-07-11 魚醤の製造方法

Publications (3)

Publication Number Publication Date
JP2016019506A JP2016019506A (ja) 2016-02-04
JP2016019506A5 true JP2016019506A5 (enrdf_load_stackoverflow) 2017-08-17
JP6443835B2 JP6443835B2 (ja) 2018-12-26

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ID=55264830

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JP2014154272A Active JP6443835B2 (ja) 2014-07-11 2014-07-11 魚醤の製造方法

Country Status (1)

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JP (1) JP6443835B2 (enrdf_load_stackoverflow)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113679022A (zh) * 2021-08-13 2021-11-23 上海应用技术大学 一种小黄鱼风味料的制备方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61132155A (ja) * 1984-12-03 1986-06-19 Choko Shoyu Miso Kyodo Kumiai 醤油の製造法
JPH0361466A (ja) * 1989-07-31 1991-03-18 Izumi Enterp:Kk 生醤油又は醤油もろみを用いて、動物性蛋白及び魚介類の蛋白成分を分解する方法
JP4430812B2 (ja) * 2000-12-15 2010-03-10 天野実業株式会社 発酵調味料の製造方法
JP5272262B2 (ja) * 2008-03-26 2013-08-28 株式会社河久 魚醤油の製造方法

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