JPH028703B2 - - Google Patents
Info
- Publication number
- JPH028703B2 JPH028703B2 JP61063640A JP6364086A JPH028703B2 JP H028703 B2 JPH028703 B2 JP H028703B2 JP 61063640 A JP61063640 A JP 61063640A JP 6364086 A JP6364086 A JP 6364086A JP H028703 B2 JPH028703 B2 JP H028703B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- sausage
- bone
- animal
- bones
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61063640A JPS62220170A (ja) | 1986-03-20 | 1986-03-20 | 骨つきソ−セ−ジの製法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61063640A JPS62220170A (ja) | 1986-03-20 | 1986-03-20 | 骨つきソ−セ−ジの製法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS62220170A JPS62220170A (ja) | 1987-09-28 |
JPH028703B2 true JPH028703B2 (en]) | 1990-02-26 |
Family
ID=13235155
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP61063640A Granted JPS62220170A (ja) | 1986-03-20 | 1986-03-20 | 骨つきソ−セ−ジの製法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62220170A (en]) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63226260A (ja) * | 1987-03-16 | 1988-09-20 | Daiwa Shokuhin Kogyo Kk | スペアリブ風ソーセージの製法 |
KR20010107047A (ko) * | 2000-05-24 | 2001-12-07 | 이수복 | 막창순대 |
KR100375792B1 (ko) * | 2000-11-20 | 2003-03-15 | 주식회사 돈덴화코리아 | 참숯불을 이용한 냉장용 살코기 갈비 제조방법 |
WO2007100164A1 (ja) * | 2006-03-03 | 2007-09-07 | Torao Furukawa | セラミックボーン付き食肉 |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4994856A (en]) * | 1973-01-25 | 1974-09-09 | ||
JPS5422902B2 (en]) * | 1974-11-21 | 1979-08-09 | ||
JPS55138374A (en) * | 1979-04-16 | 1980-10-29 | Showa Denko Kk | Preparation of animal soup |
JPS56117782A (en) * | 1980-02-19 | 1981-09-16 | Itaro Yano | Processing of waste meat |
JPS59175384U (ja) * | 1983-05-13 | 1984-11-22 | 有沢 定治 | 骨付牛肉 |
JPS6027685U (ja) * | 1983-12-01 | 1985-02-25 | 株式会社藤枝農産加工所 | 骨付き若鶏肉のトマト煮缶詰 |
JPS60186262A (ja) * | 1984-03-07 | 1985-09-21 | Shinichiro Ishikawa | チキンカレ−の製造法 |
JPS61231968A (ja) * | 1985-04-04 | 1986-10-16 | Yoshinoya:Kk | スペアリブの製法 |
JPS6222017A (ja) * | 1985-07-22 | 1987-01-30 | Japan Radio Co Ltd | 自動操舵装置の方位差表示装置 |
JPS63226260A (ja) * | 1987-03-16 | 1988-09-20 | Daiwa Shokuhin Kogyo Kk | スペアリブ風ソーセージの製法 |
JPS63279744A (ja) * | 1987-05-11 | 1988-11-16 | 日魯新潟畜産株式会社 | 骨付き畜肉ソ−セ−ジの製造方法、およびその製造装置 |
JPH028703A (ja) * | 1988-06-27 | 1990-01-12 | Fujitsu Ltd | 干渉縞の位相検出方法 |
-
1986
- 1986-03-20 JP JP61063640A patent/JPS62220170A/ja active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS62220170A (ja) | 1987-09-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP2328427B1 (en) | Oil composition for the preparation of oil containing food products | |
US4504515A (en) | Process for preparing low-fat meat products and in particular sausages with high protein content | |
JPH11196761A (ja) | 加工畜類肉及びそれを用いた畜類肉食材、及び加工畜類肉の製造方法 | |
US4844918A (en) | Food product with capsules containing meat soap or juice | |
JP5612374B2 (ja) | 鶏肉を原料とする食肉加工食品 | |
US5601864A (en) | Fish-based food product resembling fried bacon pieces | |
JPH028703B2 (en]) | ||
WO2004012527A1 (fr) | Saucisse a base de muscle de petoncle et procede de production associe | |
KR100935213B1 (ko) | 떡을 포함하는 햄말이구이 식육가공품 및 이의 제조방법 | |
WO2004012531A1 (fr) | Jambon avec chair entiere de mollusques aquatiques comme ingredient et procede de preparation | |
JP4245089B2 (ja) | レバーソーセージおよびその製造方法 | |
WO2004012532A1 (fr) | Saucisse a viande en forme, issue d'animal a carapace aquatique, et procede d'elaboration | |
JPH05199852A (ja) | いかの腸詰め及びその製造方法 | |
JP2869918B2 (ja) | ソーセージ風食品 | |
JPH08242819A (ja) | 鮪のウインナソーセージ及びその製造方法 | |
JPS63160565A (ja) | 魚卵ソ−セ−ジ | |
USRE26182E (en) | Method of preparing an edible meat product | |
JPH02211849A (ja) | 骨つきソーセージの製造方法 | |
JPH04190766A (ja) | 多孔質食肉加工食品およびその製造法 | |
JPS58162265A (ja) | 練製品の製造法 | |
JP2001327265A (ja) | 牛肉加工品及び牛肉加工品の食感改善方法 | |
JPS5849215B2 (ja) | ハム・ソ−セ−ジ類の製造法 | |
JP3027803U (ja) | 糯米ケーシング詰食品 | |
JPS61173768A (ja) | 魚肉加工食品の製造法 | |
JPH08298961A (ja) | 内臓入りソーセージの製造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
LAPS | Cancellation because of no payment of annual fees |