JPH0113336B2 - - Google Patents
Info
- Publication number
- JPH0113336B2 JPH0113336B2 JP57135956A JP13595682A JPH0113336B2 JP H0113336 B2 JPH0113336 B2 JP H0113336B2 JP 57135956 A JP57135956 A JP 57135956A JP 13595682 A JP13595682 A JP 13595682A JP H0113336 B2 JPH0113336 B2 JP H0113336B2
- Authority
- JP
- Japan
- Prior art keywords
- parts
- roux
- dough
- product
- flour
- 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.)
- Expired
Links
- 241000251468 Actinopterygii Species 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 3
- 229940023462 paste product Drugs 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- 235000013312 flour Nutrition 0.000 description 16
- 235000019465 surimi Nutrition 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 108010073771 Soybean Proteins Proteins 0.000 description 7
- 235000014121 butter Nutrition 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 235000013310 margarine Nutrition 0.000 description 5
- 239000003264 margarine Substances 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000004611 garlic Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000012046 side dish Nutrition 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 229940001941 soy protein Drugs 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000001931 piper nigrum l. white Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 108010043137 Actomyosin Proteins 0.000 description 1
- 244000151012 Allium neapolitanum Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57135956A JPS5925666A (ja) | 1982-08-03 | 1982-08-03 | 魚肉練製品の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57135956A JPS5925666A (ja) | 1982-08-03 | 1982-08-03 | 魚肉練製品の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5925666A JPS5925666A (ja) | 1984-02-09 |
| JPH0113336B2 true JPH0113336B2 (ru) | 1989-03-06 |
Family
ID=15163766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57135956A Granted JPS5925666A (ja) | 1982-08-03 | 1982-08-03 | 魚肉練製品の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5925666A (ru) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026648B (zh) * | 2014-06-27 | 2016-04-20 | 山东佳士博食品有限公司 | 鱼滑的制作方法 |
| CN104026651B (zh) * | 2014-06-27 | 2016-02-24 | 山东佳士博食品有限公司 | 虾滑的制作方法 |
-
1982
- 1982-08-03 JP JP57135956A patent/JPS5925666A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5925666A (ja) | 1984-02-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100512923B1 (ko) | 연육을 이용한 만두 및 그 제조방법 | |
| US5571545A (en) | Hamburger type food material and process of making it | |
| JPH0113336B2 (ru) | ||
| JPS6119467A (ja) | 低カロリ−肉製品の製造法 | |
| JPH07227231A (ja) | ハンバーグ様食品生地 | |
| AU2000279640B2 (en) | Process for producing ball-shape food | |
| KR102617998B1 (ko) | 헴 유사분자를 활용한 대체육류 떡갈비 | |
| JP3287247B2 (ja) | 練り惣菜の製造法 | |
| JP3596381B2 (ja) | 新規ながんもどき及びその製造法 | |
| JPS59192059A (ja) | 豆腐を主材とした加工食品の製造方法 | |
| JP2001054371A (ja) | 肉粒状食感を有する粒状魚肉加工素材およびその製造方法 | |
| JPS61115466A (ja) | 豆腐を主原料とするハンバ−グの製造方法 | |
| JP5283577B2 (ja) | 新規食味・食感のすり身風味揚げ菓子 | |
| JPS6326977B2 (ru) | ||
| JP3602671B2 (ja) | マンナンコロッケ | |
| JPS5941388B2 (ja) | 魚肉練製品の材料 | |
| JPS6178356A (ja) | ハンバ−グ風加工食品の製造方法 | |
| KR20210158686A (ko) | 해조류에서 추출한 헴 유사분자와 생선연육으로 제조한 대체육류 떡갈비 | |
| JP2002153243A (ja) | 魚肉加工品の製造法 | |
| JPS6012960A (ja) | ソフトなハンバ−グ・ステ−キの製造法 | |
| JPS59203463A (ja) | おからと魚肉類を主材とする食品の製造法 | |
| JPH10248499A (ja) | たこ焼き様スナック食品の製造方法 | |
| KR20220087793A (ko) | 톳에서 추출한 헴(Heme) 분자를 활용한 대체육류 떡갈비 제조방법 | |
| KR20190117166A (ko) | 치즈 깻잎 함박스테이크 및 그 제조방법 | |
| JPS60110264A (ja) | 魚類加工食品 |