JPH0257913B2 - - Google Patents

Info

Publication number
JPH0257913B2
JPH0257913B2 JP59065626A JP6562684A JPH0257913B2 JP H0257913 B2 JPH0257913 B2 JP H0257913B2 JP 59065626 A JP59065626 A JP 59065626A JP 6562684 A JP6562684 A JP 6562684A JP H0257913 B2 JPH0257913 B2 JP H0257913B2
Authority
JP
Japan
Prior art keywords
meat
dehydrated
cut
hardness
pickling
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 - Lifetime
Application number
JP59065626A
Other languages
English (en)
Japanese (ja)
Other versions
JPS60207562A (ja
Inventor
Toyoichi Shinkai
Tsuneo Ito
Nozomi Oginome
Takashi Kurihashi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ninben Co Ltd
Original Assignee
Ninben Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ninben Co Ltd filed Critical Ninben Co Ltd
Priority to JP59065626A priority Critical patent/JPS60207562A/ja
Publication of JPS60207562A publication Critical patent/JPS60207562A/ja
Publication of JPH0257913B2 publication Critical patent/JPH0257913B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Fish Paste Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
JP59065626A 1984-04-02 1984-04-02 肉類の切削食品及びその製造方法 Granted JPS60207562A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP59065626A JPS60207562A (ja) 1984-04-02 1984-04-02 肉類の切削食品及びその製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59065626A JPS60207562A (ja) 1984-04-02 1984-04-02 肉類の切削食品及びその製造方法

Publications (2)

Publication Number Publication Date
JPS60207562A JPS60207562A (ja) 1985-10-19
JPH0257913B2 true JPH0257913B2 (enrdf_load_stackoverflow) 1990-12-06

Family

ID=13292415

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59065626A Granted JPS60207562A (ja) 1984-04-02 1984-04-02 肉類の切削食品及びその製造方法

Country Status (1)

Country Link
JP (1) JPS60207562A (enrdf_load_stackoverflow)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63196243A (ja) * 1987-02-09 1988-08-15 Hiroyuki Hamano 肉の削り節及びその製造方法
JPS63291530A (ja) * 1987-05-25 1988-11-29 Hiroyuki Hamano 肉の削り節及びその製造方法
JPS6439932A (en) * 1987-08-05 1989-02-10 Hamayuu Bussan Kk Dried shaven meat and preparation thereof
GB9224792D0 (en) * 1992-11-26 1993-01-13 Davies Philip H Snack product and process for making same
CN1214736C (zh) * 2002-08-01 2005-08-17 王山 用成形水生软体动物肉为原料的火腿肠及制备方法
CN1181764C (zh) * 2002-08-01 2004-12-29 王山 用成形水生甲壳动物肉为原料的香肠及制备方法
CN1180716C (zh) * 2002-08-14 2004-12-22 王山 含贝类肉的纯水生动物肉香肠及其制作方法
CN1185963C (zh) * 2002-08-14 2005-01-26 王山 含贝类肉的纯水生动物肉火腿肠及其制作方法
JP2007082413A (ja) * 2005-09-20 2007-04-05 Kazuhiro Yoshida 燻製方法及び燻製装置
JP2011205956A (ja) * 2010-03-29 2011-10-20 Aomori Prefectural Industrial Technology Research Center ナマコ素材製造方法、ナマコ素材および乾燥ナマコ戻し品様食品
JP2012029604A (ja) * 2010-07-29 2012-02-16 Marusa Sasaya Shoten:Kk 窒素溶解冷水を用いるすり身製造方法
CN103070420B (zh) * 2012-08-09 2013-12-25 浙江省海洋开发研究院 一种蓝圆鲹微波膨化加工工艺

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4833058A (enrdf_load_stackoverflow) * 1971-08-26 1973-05-07

Also Published As

Publication number Publication date
JPS60207562A (ja) 1985-10-19

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Legal Events

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LAPS Cancellation because of no payment of annual fees