JPH0347823B2 - - Google Patents

Info

Publication number
JPH0347823B2
JPH0347823B2 JP62115666A JP11566687A JPH0347823B2 JP H0347823 B2 JPH0347823 B2 JP H0347823B2 JP 62115666 A JP62115666 A JP 62115666A JP 11566687 A JP11566687 A JP 11566687A JP H0347823 B2 JPH0347823 B2 JP H0347823B2
Authority
JP
Japan
Prior art keywords
pressure
pickle
raw materials
pickles
seawater
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
JP62115666A
Other languages
English (en)
Japanese (ja)
Other versions
JPS63279748A (ja
Inventor
Katsumi Kawaguchi
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP62115666A priority Critical patent/JPS63279748A/ja
Publication of JPS63279748A publication Critical patent/JPS63279748A/ja
Publication of JPH0347823B2 publication Critical patent/JPH0347823B2/ja
Granted legal-status Critical Current

Links

Classifications

    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Storage Of Fruits Or Vegetables (AREA)
JP62115666A 1987-05-12 1987-05-12 漬物の製造方法 Granted JPS63279748A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62115666A JPS63279748A (ja) 1987-05-12 1987-05-12 漬物の製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62115666A JPS63279748A (ja) 1987-05-12 1987-05-12 漬物の製造方法

Publications (2)

Publication Number Publication Date
JPS63279748A JPS63279748A (ja) 1988-11-16
JPH0347823B2 true JPH0347823B2 (https=) 1991-07-22

Family

ID=14668291

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62115666A Granted JPS63279748A (ja) 1987-05-12 1987-05-12 漬物の製造方法

Country Status (1)

Country Link
JP (1) JPS63279748A (https=)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3188886B1 (ja) * 2000-10-23 2001-07-16 共栄水産株式会社 海洋深層水層を利用した食品の製造方法
KR20020045598A (ko) * 2002-05-29 2002-06-19 최형태 해양 심층수를 첨가한 식품 및 음용수 제조 방법

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS56154949A (en) * 1980-05-02 1981-11-30 Takeshi Hoya Pickle preparation and its device
JPS5863347A (ja) * 1981-10-12 1983-04-15 Hitachi Ltd 漬け物の漬け方法

Also Published As

Publication number Publication date
JPS63279748A (ja) 1988-11-16

Similar Documents

Publication Publication Date Title
NZ282823A (en) Agent, for preserving slaughtered animal carcasses, comprising an aqueous solution of a stock composition and an activator selected from acetic and lactic acids
JPH0347823B2 (https=)
KR20030094199A (ko) 해조류 분말과 쑥, 녹차, 키토산 추출액을 이용한 간 절임생선의 제조방법
JP2511345B2 (ja) 生鮮物の鮮度保持剤とその用法
JP2000342237A (ja) 調味料と同レベルの安全性を有する、鮮魚、精肉、野菜、果実、等の下処理に最適な除菌、殺菌スペクトルの広い除菌、殺菌料とその使用方法。
JP2000000079A (ja) 食肉の肉質改良剤及び改良方法
EP0013042A2 (en) Method for the preserving of meat pieces, solution used therefor and meat piece preserved according to said method
JPH06133741A (ja) 保存性のある魚卵製品の製造法
JP2795335B2 (ja) 高圧ハムの製造方法及び高圧ハム
KR102719921B1 (ko) 닭고기 천연염지 가공방법 및 그 닭고기 천연 염지제
JP2675580B2 (ja) 魚肉ソフト燻製品の製造方法
DE848145C (de) Verfahren zur Farbhaltung von ungeschuetzten Oberflaechen bei Fleisch- und Wurstwaren
JPH0771461B2 (ja) 乾燥畜肉製品及びその製造法
JPS61177939A (ja) 螢いかの塩辛の製造方法
JP2004173612A (ja) 辛味を除去又は削減した大根浅漬の製造方法
KR100212417B1 (ko) 채김치 및 그 제조방법
JP3728100B2 (ja) イカ塩辛様食品
JP2632186B2 (ja) チーズを利用した粕漬製品
SU906498A1 (ru) Способ приготовлени м сных порционных полуфабрикатов
JPS5944015B2 (ja) 桜葉の速製漬け加工方法
JPH01235540A (ja) 食品の製造法
KR940001799A (ko) 조직감이 보존되는 마늘참치통조림을 제조하는 방법
JPH02303465A (ja) 調味加工品
JPS58111669A (ja) 食品用防腐剤および食品の防腐方法
KR800001127B1 (ko) 장기 저장용 어육 식품 가공법