JP2017221170A - さきいかダルマの製造方法 - Google Patents
さきいかダルマの製造方法 Download PDFInfo
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- JP2017221170A JP2017221170A JP2016121055A JP2016121055A JP2017221170A JP 2017221170 A JP2017221170 A JP 2017221170A JP 2016121055 A JP2016121055 A JP 2016121055A JP 2016121055 A JP2016121055 A JP 2016121055A JP 2017221170 A JP2017221170 A JP 2017221170A
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Abstract
Description
2 (イカの)身
3 (イカの)中腸腺
5 ダルマ
S1 前段処理
S2 ボイル
S3 (イカの)中腸腺の付着
S4 冷却
S5 一次調味
S5−2 静置
S6 サイズ分け
S7 乾燥
S8 後段処理
Claims (3)
- さきいかダルマの製造工程において、
ボイル後のダルマ原料の表面に、
イカの中腸腺を付着させ、
その後に、前記ダルマ原料の乾燥処理を行うことを特徴とするさきいかダルマの製造方法。 - イカの中腸腺の使用量は、
ボイル後のダルマ原料に対して重量比5%以下とすることを特徴とする請求項1記載のさきいかダルマの製造方法。 - イカの中腸腺は、
調味材に混ぜ合わせ、
一次調味の処理と同時にダルマ原料の表面に付着させることを特徴とする請求項1または請求項2記載のさきいかダルマの製造方法。
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JP2016121055A JP6800624B2 (ja) | 2016-06-17 | 2016-06-17 | さきいかダルマの製造方法 |
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JP2016121055A JP6800624B2 (ja) | 2016-06-17 | 2016-06-17 | さきいかダルマの製造方法 |
Publications (2)
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JP2017221170A true JP2017221170A (ja) | 2017-12-21 |
JP6800624B2 JP6800624B2 (ja) | 2020-12-16 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111150010A (zh) * | 2020-01-30 | 2020-05-15 | 吴高峰 | 一种即食去皮鱿鱼丝的制作工艺 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61205461A (ja) * | 1985-03-04 | 1986-09-11 | ソシエテ デ プロデユイ ネツスル ソシエテ アノニム | イカの外套膜の溶解方法 |
JPH04148664A (ja) * | 1990-10-11 | 1992-05-21 | Natori Shokai:Kk | いか加工嗜好食品の製造方法 |
JP2010246501A (ja) * | 2009-04-20 | 2010-11-04 | Momoya Co Ltd | イカ加工食品およびその製造方法 |
JP2014171399A (ja) * | 2013-03-06 | 2014-09-22 | Goushiyoku:Kk | 乾燥珍味製品およびその製造方法 |
-
2016
- 2016-06-17 JP JP2016121055A patent/JP6800624B2/ja active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61205461A (ja) * | 1985-03-04 | 1986-09-11 | ソシエテ デ プロデユイ ネツスル ソシエテ アノニム | イカの外套膜の溶解方法 |
JPH04148664A (ja) * | 1990-10-11 | 1992-05-21 | Natori Shokai:Kk | いか加工嗜好食品の製造方法 |
JP2010246501A (ja) * | 2009-04-20 | 2010-11-04 | Momoya Co Ltd | イカ加工食品およびその製造方法 |
JP2014171399A (ja) * | 2013-03-06 | 2014-09-22 | Goushiyoku:Kk | 乾燥珍味製品およびその製造方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111150010A (zh) * | 2020-01-30 | 2020-05-15 | 吴高峰 | 一种即食去皮鱿鱼丝的制作工艺 |
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