JPH0453503B2 - - Google Patents

Info

Publication number
JPH0453503B2
JPH0453503B2 JP60297613A JP29761385A JPH0453503B2 JP H0453503 B2 JPH0453503 B2 JP H0453503B2 JP 60297613 A JP60297613 A JP 60297613A JP 29761385 A JP29761385 A JP 29761385A JP H0453503 B2 JPH0453503 B2 JP H0453503B2
Authority
JP
Japan
Prior art keywords
milt
fish
food product
food
powdered
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
JP60297613A
Other languages
English (en)
Japanese (ja)
Other versions
JPS62155066A (ja
Inventor
Nobuyoshi Kubota
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.)
KYUSHU ASAHI SUISAN KK
YAMAGATAYA SANGYO KAIHATSU KK
Original Assignee
KYUSHU ASAHI SUISAN KK
YAMAGATAYA SANGYO KAIHATSU KK
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 KYUSHU ASAHI SUISAN KK, YAMAGATAYA SANGYO KAIHATSU KK filed Critical KYUSHU ASAHI SUISAN KK
Priority to JP60297613A priority Critical patent/JPS62155066A/ja
Publication of JPS62155066A publication Critical patent/JPS62155066A/ja
Publication of JPH0453503B2 publication Critical patent/JPH0453503B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
JP60297613A 1985-12-26 1985-12-26 廃棄処分される白子の食料品化方法 Granted JPS62155066A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP60297613A JPS62155066A (ja) 1985-12-26 1985-12-26 廃棄処分される白子の食料品化方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP60297613A JPS62155066A (ja) 1985-12-26 1985-12-26 廃棄処分される白子の食料品化方法

Publications (2)

Publication Number Publication Date
JPS62155066A JPS62155066A (ja) 1987-07-10
JPH0453503B2 true JPH0453503B2 (enrdf_load_stackoverflow) 1992-08-26

Family

ID=17848822

Family Applications (1)

Application Number Title Priority Date Filing Date
JP60297613A Granted JPS62155066A (ja) 1985-12-26 1985-12-26 廃棄処分される白子の食料品化方法

Country Status (1)

Country Link
JP (1) JPS62155066A (enrdf_load_stackoverflow)

Also Published As

Publication number Publication date
JPS62155066A (ja) 1987-07-10

Similar Documents

Publication Publication Date Title
RU2255611C2 (ru) Формованное рыбное изделие (варианты)
CN102948828B (zh) 一种即食调味烤鱿鱼条的加工方法
CN103054079B (zh) 一种鲐鱼鱼松的生产方法
KR101591203B1 (ko) 조직대두단백을 이용한 훈제 콩단백 육포 및 그 제조방법
KR101142913B1 (ko) 어육분말, 어육 가공품 및 그의 제조방법
KR101482857B1 (ko) 콜라겐 및 콘드로이친 편육으로 형성된 국수면의 고명 제조방법
CN106307168A (zh) 荞麦玉米鱼糕及其制作方法
KR100415765B1 (ko) 뽕잎분말을 함유하는 닭고기 가공식품
KR0155427B1 (ko) 샌드위치샐러드 조성물 및 이의 제조방법
KR101955824B1 (ko) 떡갈비를 함유한 소시지 및 그 제조방법
KR101582559B1 (ko) 배즙 숙성 훈제 오리 및 이의 제조방법
KR102020125B1 (ko) 단백질과 칼슘이 풍부한 김치양념 블록용 조성물 및 김치양념 블록의 제조 방법
JPH0453503B2 (enrdf_load_stackoverflow)
KR102637955B1 (ko) 단백질 강화 돈스테이크 및 이의 제조방법
KR19980036663A (ko) 건어물 팝핑칩의 제조방법
KR20210074766A (ko) 오징어 순대 및 이의 제조방법
RU2826398C1 (ru) Способ приготовления пельменей из свежемороженной щуки
KR101425592B1 (ko) 닭가슴살 및 난백을 포함하는 근육 강화 및 체중 조절용식품
KR20200113354A (ko) 치즈 떡갈비 및 그의 제조 방법
KR20140057449A (ko) 돼지꼬리를 주원료로 한 가공식품 및 그 제조방법
JPS5886067A (ja) かきそぼろの製造方法
KR960015579B1 (ko) 닭발을 이용한 고단백 식품
KR890001577B1 (ko) 닭을 주재로한 만두의 제조방법
JPS619267A (ja) 振り掛け食品及びその製造方法
JPS63313565A (ja) マグロハンバ−グの製造方法