JPH055468B2 - - Google Patents
Info
- Publication number
- JPH055468B2 JPH055468B2 JP59119613A JP11961384A JPH055468B2 JP H055468 B2 JPH055468 B2 JP H055468B2 JP 59119613 A JP59119613 A JP 59119613A JP 11961384 A JP11961384 A JP 11961384A JP H055468 B2 JPH055468 B2 JP H055468B2
- Authority
- JP
- Japan
- Prior art keywords
- fish
- concentration
- fiber
- dope
- protein
- 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
- Fish Paste Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59119613A JPS60262578A (ja) | 1984-06-11 | 1984-06-11 | 魚類等からの可食構造物の成形法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59119613A JPS60262578A (ja) | 1984-06-11 | 1984-06-11 | 魚類等からの可食構造物の成形法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60262578A JPS60262578A (ja) | 1985-12-25 |
| JPH055468B2 true JPH055468B2 (cs) | 1993-01-22 |
Family
ID=14765749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59119613A Granted JPS60262578A (ja) | 1984-06-11 | 1984-06-11 | 魚類等からの可食構造物の成形法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60262578A (cs) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62285768A (ja) * | 1986-06-05 | 1987-12-11 | Kibun Kk | 水産ねり製品の製造法 |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51112546A (en) * | 1975-03-28 | 1976-10-05 | Taiyo Fishery Co Ltd | Meat product having edible texture like meat of crab or eyes of scallops and method of producing same |
| JPS585021B2 (ja) * | 1981-01-19 | 1983-01-28 | 株式会社紀文 | 剥離性食品の収得方法 |
| JPS57125677A (en) * | 1981-01-27 | 1982-08-05 | Suisanchiyou Chokan | Production of crab meat-like food from krill |
| JPS59192072A (ja) * | 1983-10-03 | 1984-10-31 | Nippon Suisan Kaisha Ltd | 繊維状食品の製造法 |
| JPS60118167A (ja) * | 1983-11-30 | 1985-06-25 | Nippon Suisan Kaisha Ltd | 繊維状食品の製造法 |
-
1984
- 1984-06-11 JP JP59119613A patent/JPS60262578A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60262578A (ja) | 1985-12-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH0368668B2 (cs) | ||
| CA1295878C (en) | Process for producing fish meat material | |
| KR0185532B1 (ko) | 해조류의 알긴산을 이용한 젤리형 가공식품의 제조방법 | |
| JPH055468B2 (cs) | ||
| JPH0155866B2 (cs) | ||
| JPS6248340A (ja) | 蛋白質からの可食構造物の成形法 | |
| KR0169465B1 (ko) | 오징어 어묵의 제조 방법 | |
| CN107410937A (zh) | 一种药膳鱼肠及其制作方法 | |
| US5518741A (en) | Product and process for the utilization of enzyme and muscle from fish containing proteolytic enzymes | |
| JPH05508304A (ja) | 通常すりみと言われている骨抜きし、洗浄済みでかつ精製された魚肉の調整方法および得られた産物 | |
| JPS6227773B2 (cs) | ||
| RU2058087C1 (ru) | Способ приготовления изделия из говядины | |
| JPH0461629B2 (cs) | ||
| JP2001128648A (ja) | サメ肉落し身及びその製造方法 | |
| JPH0125551B2 (cs) | ||
| JP2941416B2 (ja) | 組織化物の脱臭加工処理方法 | |
| RU2060669C1 (ru) | Способ получения соленой зернистой икры из свежих и мороженых ястыков рыб | |
| JP2607421B2 (ja) | 魚肉フレークの製造方法 | |
| JP2532312B2 (ja) | 多孔質複合体とその製造法 | |
| JPS62138171A (ja) | 健康食品としての海藻麺の製造方法 | |
| JPS6249021B2 (cs) | ||
| KR790000954B1 (ko) | 대두를 주재로 한 탄성 단백 조직물의 제조방법 | |
| JP2003169634A (ja) | 低相対湿度下で還元糖と処理することによる筋肉タンパク質の水溶化方法及び水溶性糖付加筋肉タンパク質 | |
| KR20030037160A (ko) | 해조류의 다당류를 이용한 해조묵 제조방법 및 그 해조묵 | |
| JPH0147143B2 (cs) |