JPH0463669B2 - - Google Patents

Info

Publication number
JPH0463669B2
JPH0463669B2 JP59166581A JP16658184A JPH0463669B2 JP H0463669 B2 JPH0463669 B2 JP H0463669B2 JP 59166581 A JP59166581 A JP 59166581A JP 16658184 A JP16658184 A JP 16658184A JP H0463669 B2 JPH0463669 B2 JP H0463669B2
Authority
JP
Japan
Prior art keywords
fish meat
lactic acid
effectively utilizing
acid bacteria
meat according
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
JP59166581A
Other languages
English (en)
Japanese (ja)
Other versions
JPS6147168A (ja
Inventor
Taku Yoshihara
Hisao Horikoshi
Nobuyuki Sato
Masahiko Shimada
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.)
Maruha Nichiro Corp
Original Assignee
Taiyo Fishery 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 Taiyo Fishery Co Ltd filed Critical Taiyo Fishery Co Ltd
Priority to JP59166581A priority Critical patent/JPS6147168A/ja
Publication of JPS6147168A publication Critical patent/JPS6147168A/ja
Publication of JPH0463669B2 publication Critical patent/JPH0463669B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
JP59166581A 1984-08-10 1984-08-10 魚肉の有効利用法 Granted JPS6147168A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP59166581A JPS6147168A (ja) 1984-08-10 1984-08-10 魚肉の有効利用法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59166581A JPS6147168A (ja) 1984-08-10 1984-08-10 魚肉の有効利用法

Publications (2)

Publication Number Publication Date
JPS6147168A JPS6147168A (ja) 1986-03-07
JPH0463669B2 true JPH0463669B2 (pm) 1992-10-12

Family

ID=15833925

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59166581A Granted JPS6147168A (ja) 1984-08-10 1984-08-10 魚肉の有効利用法

Country Status (1)

Country Link
JP (1) JPS6147168A (pm)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007088918A1 (ja) 2006-02-01 2007-08-09 Hiroshima Prefecture 食品及び食品の製造方法
JP5424181B2 (ja) * 2006-03-24 2014-02-26 広島県 咀嚼・嚥下困難者用食品及び咀嚼・嚥下困難者用食品の製造方法
JP5716297B2 (ja) 2009-06-25 2015-05-13 Jnc株式会社 クロマトグラフィー用充填剤、その製造方法、およびそれを用いたウイルス用ワクチンの製造方法

Also Published As

Publication number Publication date
JPS6147168A (ja) 1986-03-07

Similar Documents

Publication Publication Date Title
CN105394669A (zh) 一种新型半固态快速发酵泡菜的制作方法
CN104366392B (zh) 一种无糖青梅腌制果品的加工方法
JP4537352B2 (ja) プーアール茶の製造方法
JP2557312B2 (ja) 低蛋白質、低カリウム、低リン米の製造方法
JPH0463669B2 (pm)
RU2084184C1 (ru) Способ получения мясного продукта
JP3481328B2 (ja) 食品または飲料添加用発酵液の製造方法および食品または飲料添加用発酵液
CN113519792A (zh) 一种活鲍鱼的脱腥方法
CN102551081B (zh) 一种羊肉脱膻方法
JP4156507B2 (ja) 豚のプラセンタを含有した健康食品の製造方法
CN118165100A (zh) 一种鱼鳞胶原蛋白的提取方法和应用
CN112425733A (zh) 动物内脏泡发制剂及其制备方法、毛肚的泡发方法、应用
JP3796463B2 (ja) ビーフエキス様天然調味料およびその製造方法
CN117603877A (zh) 一种适用于发酵肉制品的戊糖片球菌及其生产方法
JP2002171933A (ja) キムチエキス健康食品
CN1040730A (zh) 一种利用花生制造酸奶的方法
Dimitrov et al. Improving of the microbiological and proteolytic profile of kashkaval cheese by modification in heat treatments of cow's milk and cheddared curd
CN107981244A (zh) 一种风干发酵过程中抑制羊腿脂肪氧化的加工方法
CN105249047A (zh) 一种降低亚硝酸盐含量的黄瓜腌制方法
RU2830240C1 (ru) Способ обработки филе рыбы бактериальными заквасочными культурами
RU2036970C1 (ru) Способ обработки кожевенного сырья
CN112262878A (zh) 一种快速清洗猪大肠的方法
JP3447446B2 (ja) 食品または飲料添加用発酵液の製造方法および食品または飲料添加用発酵液
RU2097423C1 (ru) Штамм бактерий lactobacillus casei, используемый при производстве мясопродуктов
JPS60137281A (ja) 菌体付着異臭味成分の除去法