JP4109819B2 - 食感及び透明感を改良したエビ類の製造方法 - Google Patents
食感及び透明感を改良したエビ類の製造方法 Download PDFInfo
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- JP4109819B2 JP4109819B2 JP2000238274A JP2000238274A JP4109819B2 JP 4109819 B2 JP4109819 B2 JP 4109819B2 JP 2000238274 A JP2000238274 A JP 2000238274A JP 2000238274 A JP2000238274 A JP 2000238274A JP 4109819 B2 JP4109819 B2 JP 4109819B2
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- Prior art keywords
- shrimp
- alkaline solution
- transparency
- texture
- earth metal
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- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP2000238274A JP4109819B2 (ja) | 2000-08-07 | 2000-08-07 | 食感及び透明感を改良したエビ類の製造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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JP2000238274A JP4109819B2 (ja) | 2000-08-07 | 2000-08-07 | 食感及び透明感を改良したエビ類の製造方法 |
Publications (3)
Publication Number | Publication Date |
---|---|
JP2002051693A JP2002051693A (ja) | 2002-02-19 |
JP2002051693A5 JP2002051693A5 (zh) | 2004-09-30 |
JP4109819B2 true JP4109819B2 (ja) | 2008-07-02 |
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Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2000238274A Expired - Lifetime JP4109819B2 (ja) | 2000-08-07 | 2000-08-07 | 食感及び透明感を改良したエビ類の製造方法 |
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JP (1) | JP4109819B2 (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2020183232A1 (en) | 2019-03-12 | 2020-09-17 | Nippon Suisan Kaisha, Ltd. | Method for pickling marine product, pickled marine product and pickling solution |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3590615B2 (ja) * | 2002-02-08 | 2004-11-17 | 株式会社ニチレイ | 食感、味及び表面色を改良したエビ類の製造方法及びエビ類用表面色改良組成物 |
JP4239825B2 (ja) | 2002-04-25 | 2009-03-18 | 味の素株式会社 | 冷凍エビまたは冷凍イカの前処理混合剤およびこれを用いる前処理方法 |
JP3798391B2 (ja) * | 2002-06-28 | 2006-07-19 | 三栄源エフ・エフ・アイ株式会社 | 水産物用処理剤 |
JP2005341895A (ja) * | 2004-06-04 | 2005-12-15 | Japan Tobacco Inc | 食感に優れた加熱処理された甲殻類 |
JP4533033B2 (ja) * | 2004-07-29 | 2010-08-25 | 上野製薬株式会社 | エビの処理剤および処理方法 |
JP4688733B2 (ja) * | 2006-05-29 | 2011-05-25 | 三菱商事フードテック株式会社 | 肉類の品質改良剤および肉類の品質改良方法 |
WO2011102379A1 (ja) * | 2010-02-22 | 2011-08-25 | 日清オイリオグループ株式会社 | 魚介類又は畜肉類収縮抑制用素材、加熱処理魚介類又は加熱処理畜肉類の製造方法 |
CN102224837A (zh) * | 2011-05-17 | 2011-10-26 | 扬州大学 | 一种食用小龙虾的去污处理方法 |
JP5882792B2 (ja) * | 2012-03-02 | 2016-03-09 | 千葉製粉株式会社 | 水産物又は畜肉処理用製剤、及び、それを用いた水産物又は畜肉の処理方法 |
MY164327A (en) * | 2012-09-12 | 2017-12-15 | Ajinomoto Kk | Method for producing processed aquatic food and enzyme preparation for modifying property of processed aquatic food |
JP2015119639A (ja) * | 2013-12-20 | 2015-07-02 | 東洋製罐株式会社 | 加工食品 |
JP6209692B1 (ja) * | 2017-02-13 | 2017-10-04 | マルハニチロ株式会社 | えび肉加熱体の製造方法 |
JP6898504B2 (ja) * | 2019-10-08 | 2021-07-07 | マルハニチロ株式会社 | 冷凍エビ及びその製造方法 |
JP7133861B2 (ja) * | 2020-03-27 | 2022-09-09 | 昭和商事株式会社 | エビ類の製造方法およびそれに用いるエビ類用アルカリ処理液 |
-
2000
- 2000-08-07 JP JP2000238274A patent/JP4109819B2/ja not_active Expired - Lifetime
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2020183232A1 (en) | 2019-03-12 | 2020-09-17 | Nippon Suisan Kaisha, Ltd. | Method for pickling marine product, pickled marine product and pickling solution |
Also Published As
Publication number | Publication date |
---|---|
JP2002051693A (ja) | 2002-02-19 |
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