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
Links
- 235000013372 meat Nutrition 0.000 claims description 94
- 235000013305 food Nutrition 0.000 claims description 27
- 238000005554 pickling Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 241000251468 Actinopterygii Species 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000013580 sausages Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 241001465754 Metazoa Species 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 235000020991 processed meat Nutrition 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 241000238424 Crustacea Species 0.000 claims description 2
- 241000251511 Holothuroidea Species 0.000 claims description 2
- 241000237852 Mollusca Species 0.000 claims description 2
- 241000242583 Scyphozoa Species 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 235000015170 shellfish Nutrition 0.000 claims description 2
- 230000000391 smoking effect Effects 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 244000144972 livestock Species 0.000 claims 1
- 238000001816 cooling Methods 0.000 description 19
- 238000005520 cutting process Methods 0.000 description 18
- 239000000047 product Substances 0.000 description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 241000238366 Cephalopoda Species 0.000 description 5
- 235000019688 fish Nutrition 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 241000555825 Clupeidae Species 0.000 description 3
- 208000005156 Dehydration Diseases 0.000 description 3
- 241000269851 Sarda sarda Species 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 235000019512 sardine Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000008609 bushi Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000008373 pickled product Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000010583 slow cooling Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
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 (zh) | 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 (zh) |
Families Citing this family (13)
| 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 |
| GB8730034D0 (en) * | 1987-12-23 | 1988-02-03 | Unilever Plc | Method for preparing coiled food product |
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4833058A (zh) * | 1971-08-26 | 1973-05-07 |
-
1984
- 1984-04-02 JP JP59065626A patent/JPS60207562A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4833058A (zh) * | 1971-08-26 | 1973-05-07 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60207562A (ja) | 1985-10-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |