JPH0544251B2 - - Google Patents
Info
- Publication number
- JPH0544251B2 JPH0544251B2 JP62332854A JP33285487A JPH0544251B2 JP H0544251 B2 JPH0544251 B2 JP H0544251B2 JP 62332854 A JP62332854 A JP 62332854A JP 33285487 A JP33285487 A JP 33285487A JP H0544251 B2 JPH0544251 B2 JP H0544251B2
- Authority
- JP
- Japan
- Prior art keywords
- soy protein
- fried chicken
- paste
- producing
- meat
- 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
- 108010073771 Soybean Proteins Proteins 0.000 claims description 14
- 240000005856 Lyophyllum decastes Species 0.000 claims description 13
- 235000013194 Lyophyllum decastes Nutrition 0.000 claims description 13
- 229940001941 soy protein Drugs 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62332854A JPH01196262A (ja) | 1987-12-28 | 1987-12-28 | 乾燥唐揚げ食品の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62332854A JPH01196262A (ja) | 1987-12-28 | 1987-12-28 | 乾燥唐揚げ食品の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01196262A JPH01196262A (ja) | 1989-08-08 |
| JPH0544251B2 true JPH0544251B2 (en]) | 1993-07-05 |
Family
ID=18259544
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62332854A Granted JPH01196262A (ja) | 1987-12-28 | 1987-12-28 | 乾燥唐揚げ食品の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01196262A (en]) |
-
1987
- 1987-12-28 JP JP62332854A patent/JPH01196262A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01196262A (ja) | 1989-08-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103442586B (zh) | 仿真肉食品及其制造方法 | |
| SE445705B (sv) | Forfarande for framstellning av en dehydratiserad kottprodukt med ett fuktinnehall mellan 15 och 45% | |
| US4897275A (en) | Process for preparing frozen fried food | |
| JP4958957B2 (ja) | 擬似肉食品およびその製造方法 | |
| JPH06319476A (ja) | パン粉およびその製造法 | |
| US3138462A (en) | Process of making quick-cooking pasta | |
| US4891238A (en) | Process for producing swollen foods | |
| JPS6222587B2 (en]) | ||
| JPH0544251B2 (en]) | ||
| JPH0783683B2 (ja) | 食味の改良された肉様蛋白食品 | |
| JPH11243922A (ja) | 蒲鉾素麺 | |
| JP2002238501A (ja) | ハンバーグ食品の製造法 | |
| MXPA04012039A (es) | Procedimiento de fabricacion de botanas no fritas, saborizadas en forma integral. | |
| JPH0698686A (ja) | 風味の改良された肉様蛋白食品 | |
| JPH0578296B2 (en]) | ||
| WO2020045657A1 (ja) | 電子レンジ調理用固形状調味組成物 | |
| JPH05123121A (ja) | 即席食品およびその製造法 | |
| JPS5930065B2 (ja) | 乾燥練製品の製造法 | |
| JPS6131049A (ja) | 人造米の製造法 | |
| JPS61162158A (ja) | 即席固形ス−プ | |
| JPH0679546B2 (ja) | 管状パスタの製造方法 | |
| JPS6317348Y2 (en]) | ||
| JPH04341148A (ja) | 加工食品 | |
| JP2955264B2 (ja) | 膨化スナック食品の製造方法 | |
| JPS62122560A (ja) | 易復元性食品素材 |