JPH0673435B2 - Method of manufacturing meat products - Google Patents
Method of manufacturing meat productsInfo
- Publication number
- JPH0673435B2 JPH0673435B2 JP3038073A JP3807391A JPH0673435B2 JP H0673435 B2 JPH0673435 B2 JP H0673435B2 JP 3038073 A JP3038073 A JP 3038073A JP 3807391 A JP3807391 A JP 3807391A JP H0673435 B2 JPH0673435 B2 JP H0673435B2
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- meat
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- heating
- frying
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Description
【0001】[0001]
【産業上の利用分野】本願発明は、食肉又は食肉加工品
を原料とし、且つ常温での流通を可能としたハンバー
グ、焼豚、焼肉等の食肉製品の製造方法に関するもので
ある。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing meat products such as hamburgers, baked pork, and grilled meat, which are made from meat or processed meat products and can be distributed at room temperature.
【0002】[0002]
【従来の技術】現在、常温で流通されている食肉製品と
しは、ハンバーグ、ミートボール等のレトルト食品や、
焼豚、珍味食品等の乾燥食品、また、保存料添加により
保存性を良くした商品がある。2. Description of the Related Art Currently, meat products that are distributed at room temperature include retort foods such as hamburgers and meatballs,
There are dried foods such as baked pork and delicacy foods, and products with improved preservability by adding preservatives.
【0003】しかし、上記のものは貯蔵性、簡便性に重
点をおいたものであり、レトルト食品においては、12
0℃の温度で1.5〜3kg/cm2の圧力により35〜4
0分間加熱処理されるため、肉が崩れやすく、食感が悪
く、ムレ臭があり、風味も良くない。[0003] However, the above-mentioned items focus on storability and convenience, and in retort foods,
35-4 with a pressure of 1.5-3 kg / cm 2 at a temperature of 0 ° C
Since it is heat-treated for 0 minutes, the meat tends to crumble, has a bad texture, has a stuffy odor, and has a poor flavor.
【0004】乾燥食品においては、製品の水分含有量が
少なく食感が悪く、調味料の味が濃く肉本来の風味が失
われている。In dry foods, the water content of the product is low, the texture is poor, the flavor of the seasoning is strong, and the original flavor of meat is lost.
【0005】また、焼豚のようにカップ麺などの即席調
理食品の具材として使用される場合が多いが、このよう
な食肉製品は復元性が悪いため、継肉を多くしたり、肉
厚を薄くし復元性を良くしており、食感は柔らかく肉ら
しさがない。Further, it is often used as an ingredient for instant cooked foods such as cup noodles like roasted pork. However, since such meat products have poor restorability, more meat is added and meat thickness is increased. It is thin and has good restorability, and has a soft texture and no meatiness.
【0006】保存料添加食品においては、常温で流通さ
せる為に、多量の保存料が添加されており、保存料の
味、香りが強く風味が悪く、また、肉がボソボソで食感
も良くない。[0006] In foods containing preservatives, a large amount of preservatives are added for circulation at room temperature, the taste and aroma of the preservatives are strong and the flavor is bad, and the meat is crunchy and the texture is not good. .
【0007】[0007]
【発明が解決しようとする課題】本願発明は、上記の如
き背景に鑑み、肉特有の繊維感のある食感を残した状態
でしかも常温での流通を可能としたハンバーグ、焼豚、
焼肉等の食肉製品の製造方法を提案することを目的とす
るものである。In view of the background as described above, the present invention is a hamburger, baked pork, which can be distributed at room temperature while leaving a texture with a fibrous texture peculiar to meat.
It is intended to propose a method for producing a meat product such as yakiniku.
【0008】[0008]
【課題を解決するための手段】本願発明は、上記の目的
を達成すべくなされたもので、その内容は次の通りであ
る。The present invention has been made to achieve the above-mentioned object, and the contents thereof are as follows.
【0009】すなわち、本願の請求項1記載の発明にか
かる食肉製品の製造方法は、所定形状の食肉又は食肉加
工品を誘電加熱器を使用して発振器出力4.5〜15k
w、加熱時間5〜120秒でもって予熱処理した後、1
10〜160℃の油中で2〜10分間油揚げし、それに
より水分含有量を40〜60%に調整し、次にこの水分
調整された食肉又は食肉加工品を糖度を35°〜60°
に調整した調味液とともに包装材に充填し、真空包装し
た後、ボイル加熱することを特徴とするものである。That is, in the method for producing a meat product according to the invention of claim 1 of the present application, the meat output or meat processed product having a predetermined shape is generated by using an induction heater and the oscillator output is 4.5 to 15 k.
w, after pre-heat treatment with heating time 5-120 seconds, 1
Deep frying in oil at 10 to 160 ° C. for 2 to 10 minutes, thereby adjusting the water content to 40 to 60%, and then adjusting the water content of this meat or processed meat product to a sugar content of 35 ° to 60 °.
It is characterized in that the packaging material is filled with the seasoning liquid adjusted in the above, and after vacuum packaging, it is heated by boiling.
【0010】又、本願の請求項2記載の発明にかかる食
肉製品の製造方法は、所定形状の食肉又は食肉加工品を
赤外線加熱器を使用して加熱温度100〜180℃、加
熱時間1〜10分でもって予熱処理した後、110〜1
60℃の油中で2〜10分間油揚げし、それにより水分
含有量を40〜60%に調整し、次にこの水分調整され
た食肉又は食肉加工品を糖度を35°〜60°に調整し
た調味液とともに包装材に充填し、真空包装した後、ボ
イル加熱することを特徴とするものである。In the method for producing a meat product according to the second aspect of the present invention, meat or a processed meat product having a predetermined shape is heated by an infrared heater at a heating temperature of 100 to 180 ° C. for a heating time of 1 to 10 110-1 after pre-heat treatment for minutes
Deep frying in oil at 60 ° C. for 2 to 10 minutes, thereby adjusting the water content to 40 to 60%, and then adjusting the water content of the meat or processed meat to 35 ° to 60 °. The packaging material is filled with the seasoning liquid, vacuum-packed, and then heated by boiling.
【0011】本願発明をさらに詳しく説明すると、本願
発明で使用する食肉は、牛肉、豚肉、鶏肉等であり、ま
た食肉加工品としては、ハム、ソーセージ、焼豚等が使
用できる。Explaining the present invention in more detail, the meat used in the present invention is beef, pork, chicken and the like, and as the processed meat product, ham, sausage, baked pork and the like can be used.
【0012】まず、原料を所定形状(たとえば、厚さ2
〜5mm)にスライスし、次いで誘電加熱又は赤外線加熱
により(誘電加熱の場合は、発振器出力4.5〜15k
w、加熱時間5〜120秒、赤外線加熱器の場合は、加
熱温度100〜180℃、加熱時間1〜10分)予熱処
理し、それによってたとえば肉温を50〜80℃にした
後、110〜160℃のフライ温度で2〜10分間油揚
げし、水分含有量を40〜60%に調整する。First, a raw material is formed into a predetermined shape (for example, a thickness of 2).
Slice to ~ 5mm, then by dielectric heating or infrared heating (in case of dielectric heating, oscillator output 4.5 ~ 15k
w, heating time 5 to 120 seconds, in the case of an infrared heater, heating temperature 100 to 180 ° C., heating time 1 to 10 minutes) pre-heat treatment, thereby, for example, meat temperature to 50 to 80 ° C., then 110 to Fried at a frying temperature of 160 ° C. for 2 to 10 minutes to adjust the water content to 40 to 60%.
【0013】油揚げ温度及び時間については、上記のよ
うに110〜160℃、2〜10分間の範囲であること
が必要で、110℃、2分以下では殺菌効果がなく、ま
た、160℃、10分以上では肉が焦げたり、色が悪く
なったりする。As for the frying temperature and time, it is necessary to be in the range of 110 to 160 ° C. for 2 to 10 minutes as described above, and at 110 ° C. and 2 minutes or less, there is no bactericidal effect. If it is more than a minute, the meat will burn and the color will deteriorate.
【0014】次に、調味液の糖度を35°〜60°(Br
ix)に調整するが、調味液の糖度が35°以上なけれ
ば、菌の繁殖を抑制することが出来ず、また、60°を
こえると調味液の味が濃くなり、肉本来の味が失われ、
肉色も悪くなる。Next, the sugar content of the seasoning liquid is adjusted to 35 ° -60 ° (Br
Adjust to ix), but if the sugar content of the seasoning liquid is 35 ° or more, the growth of bacteria cannot be suppressed, and if it exceeds 60 °, the taste of the seasoning liquid becomes deep and the original taste of meat is lost. I,
The flesh color also gets worse.
【0015】そして、水分調整した食肉又は食肉加工品
を、この糖度を調整した調味液とともに包装材に充填
し、真空包装した後、ボイル加熱(たとえば、70〜1
00℃の湯中で10〜60分)して製造される。Then, the meat or the processed meat product whose water content is adjusted is filled in a packaging material together with the seasoning liquid whose sugar content is adjusted, vacuum packed, and then heated by boiling (for example, 70 to 1).
It is manufactured by heating in hot water at 00 ° C for 10 to 60 minutes.
【0016】[0016]
【作用】本願発明の方法においては、油揚げをする前処
理として、誘電加熱又は赤外線加熱を行うことにより肉
内部から均一に加熱することができるため、肉の縮みが
少なく、また、加熱により肉が予熱される(肉温が50
〜80℃になる)ため油揚げ温度に近く、油揚げ効率を
向上させる作用がある。In the method of the present invention, as pre-treatment for frying, since the meat can be uniformly heated from the inside by performing dielectric heating or infrared heating, the shrinkage of the meat is small, and the meat is not heated by heating. Preheated (meat temperature is 50
Since the temperature is up to -80 ° C), it is close to the frying temperature and has the effect of improving frying efficiency.
【0017】次に、油揚げにおいては瞬時に脱水される
ため、乾燥時間が短時間で完了するという作用がある。
本願発明では、食肉又は食肉加工品の水分含有量を40
〜60%に調整しているが、これは、水分40%未満で
は肉本来の風味が失われ、他方、水分60%超では菌の
増殖により保存性が悪くなるためである。Next, since the oil is instantly dehydrated during frying, the drying time is completed in a short time.
In the present invention, the water content of meat or processed meat is 40%.
The content is adjusted to -60%, because the original flavor of meat is lost when the water content is less than 40%, and the storage stability becomes poor due to the growth of bacteria when the water content exceeds 60%.
【0018】また、水分調整した食肉又は食肉加工品を
糖度を35°〜60°に調整した調味液とともに充填し
ているが、これにより、食品の調味に限らず、菌の増殖
を防止することができる事と、さらに真空包装後、ボイ
ル加熱(70〜100℃の湯中)により殺菌されるため常
温において流通可能なハンバーグ、焼豚、焼肉等を得る
ことが可能となる。Further, the meat or processed meat product whose water content is adjusted is filled with a seasoning liquid whose sugar content is adjusted to 35 ° to 60 °. This prevents not only the seasoning of food but also the growth of bacteria. In addition, since it is sterilized by boiling (70 to 100 ° C. hot water) after vacuum packaging and boiling, it is possible to obtain hamburger, baked pork, roasted meat, etc. that can be distributed at room temperature.
【0019】[0019]
【発明の効果】本願発明にかかる食肉製品の製造方法に
よればレトルト食品のように高温、高圧(温度120
℃、圧力1.5〜3kg/cm2)をかけながら35〜40分
間という長時間加熱処理されていないため肉組織の崩れ
がなく、また肉の水分含有量が40〜60%と高水分で
あるため、食感が良好であり、油揚げ前に加熱処理する
ため肉の縮みが少ない。According to the method for producing a meat product according to the present invention, high temperature and high pressure (temperature 120
℃, pressure 1.5 ~ 3kg / cm 2 ) while applying heat treatment for a long time of 35 to 40 minutes, there is no collapse of the meat structure, and the moisture content of meat is 40 to 60% and high water content. Therefore, the texture is good, and there is little shrinkage of the meat because it is heat-treated before frying.
【0020】また、油揚げによる殺菌効果と糖度の高い
調味液の充填による菌増殖の防止効果、そして、真空包
装後にボイル加熱により殺菌工程を行うため、包装時に
おいて無菌室のような設備を必要とせず、簡単な設備で
製造することができるという効果がある。Further, the sterilizing effect by frying and the effect of preventing bacterial growth by filling the seasoning liquid having a high sugar content, and the sterilizing step by heating with a boil after vacuum packaging, a facility such as a sterile room is required at the time of packaging. Instead, there is an effect that it can be manufactured with simple equipment.
【0021】[0021]
【実施例】次に、本願発明のいくつかの実施例を示す。EXAMPLES Next, some examples of the present invention will be described.
【0022】(実施例1)常法により製造した焼豚原木を
スライサーにより3mm厚にスライスし、発振器出力4.
5kw、照射時間20秒の条件でマイクロ波を照射して肉
を加熱し、肉温を65℃に予熱した後、130℃のフラ
イヤーで4分油揚げする。このときの肉の水分は52%
であった。(Embodiment 1) A roasted pork log produced by a conventional method was sliced with a slicer to have a thickness of 3 mm, and the oscillator output was 4.
The meat is heated by microwave irradiation under the conditions of 5 kw and irradiation time of 20 seconds, preheated to a meat temperature of 65 ° C., and then fried in a fryer at 130 ° C. for 4 minutes. The water content of the meat at this time is 52%
Met.
【0023】次に、しょう油、味りん、砂糖、調味料及
び香辛料により糖度を42°に調合した調味液を肉10
0重量部に対し50重量部の割合で包装材に充填し、真
空包装した後、沸騰水中で40分ボイル加熱して得られ
た焼豚は肉らしい食感を有しており好ましいものであっ
た。Next, the seasoning liquid prepared by mixing soy sauce, taste phosphorus, sugar, seasonings and spices to a sugar content of 42 ° was added to meat 10.
The baked pork obtained by filling the packaging material in a ratio of 0 parts by weight to 50 parts by weight, vacuum-packing, and boiling in boiling water for 40 minutes was preferable because it had a meaty texture. .
【0024】(実施例2)牛カルビ肉をスライサーにより
5mm厚にスライスし、このスライスした肉を、加熱温度
150℃の遠赤外線グリルで10分間焼いた後、130
℃のフライ温度で5分間油揚げした。Example 2 Beef rib meat was sliced to a thickness of 5 mm with a slicer, and the sliced meat was baked for 10 minutes on a far infrared ray grill at a heating temperature of 150 ° C.
Deep fried at a frying temperature of ℃ for 5 minutes.
【0025】次に、糖度を45°に調合した焼肉のたれ
を肉100重量部に対して20重量部の割合で包装材に
充填し、真空包装した後、沸騰水中で30分ボイル加熱
して製品とした。Then, the packaging material was filled with 20 parts by weight of 100 parts by weight of roasted meat having a sugar content of 45 °, vacuum packed, and then boiled in boiling water for 30 minutes. Made as a product.
【0026】(実施例3)牛挽き肉と豚挽き肉を原料と
し、玉ねぎ、卵、パン粉、調味料とをミキサーで混合
し、成形機で60gに型抜きした後、180℃の遠赤外
線グリルで5分間表面を焼き、この後150℃のフライ
温度で6分間油揚げした。(Example 3) Minced beef and minced pork were used as raw materials, onions, eggs, bread crumbs, and seasonings were mixed with a mixer, and the mixture was die-cut to 60 g with a molding machine, and then 5 with a far infrared ray grill at 180 ° C. The surface was baked for a minute and then fried for 6 minutes at a frying temperature of 150 ° C.
【0027】次に、糖度を45°に調合した調味液を肉
100重量部に対し50重量部の割合で包装材に充填
し、真空包装した後、95℃の湯中で30分ボイル加熱
して製品とした。Then, the seasoning liquid having a sugar content of 45 ° was filled in a packaging material at a ratio of 50 parts by weight with respect to 100 parts by weight of meat, vacuum packed, and then boiled in hot water at 95 ° C. for 30 minutes. As a product.
【0028】上記各実施例ではハンバーグ、焼豚、焼肉
について説明したが、本願発明の対象はこれに限定した
ものではなく、他の食肉製品全般についても、本願発明
の方法により製造したところ、肉らしい食感を有するも
のであった。In each of the above embodiments, the hamburger, the roast pork and the roasted meat were described, but the object of the present invention is not limited to this, and other meat products in general are produced by the method of the present invention, and it seems to be meat. It had a texture.
【0029】上記各実施例により製造した製品を37℃
において30日保存テストした殺菌検査の結果は、いず
れも一般生菌数300個/g以下、耐熱菌300個/g以
下、大腸菌群は陰性であった。The products produced by the above-mentioned respective examples were placed at 37 ° C.
As a result of the sterilization test conducted on the 30 days storage test, the number of general viable bacteria was 300 / g or less, the heat-resistant bacteria was 300 / g or less, and the coliform group was negative.
【0030】上記実施例1により製造した焼豚と同じ原
料肉、調味料を使用して製造した、レトルト品、乾燥
品、保存料添加品とを20名のパネラーにより比較官能
したときの評価は表1の通りである。The retort product, the dried product, and the preservative-added product produced by using the same raw material meat and seasoning as the baked pork produced in Example 1 above were compared by 20 panelists, and the results were evaluated. It is as 1.
【0031】[0031]
【表1】 [Table 1]
【0032】5点評価法(n=20) 5点:非常に良い 4点:良い 3点:普通 2点:悪い 1点:非常に悪い (比較例)次に、上記各実施例との比較のために、本願発
明の構成の範囲外にあるいくつかの比較例を示す。5-point evaluation method (n = 20) 5 points: very good 4 points: good 3 points: normal 2 points: bad 1 point: very bad (comparative example) Next, comparison with each of the above-mentioned examples For this purpose, some comparative examples that are outside the scope of the present invention will be shown.
【0033】(比較例1)3mm厚にスライスした焼豚を、
発振器出力17kwでマイクロ波を15秒照射したが、肉
が焦げた。また、照射時間を10秒以内で行なっても肉
が焦げ、商品価値のない物しか得られなかった。(Comparative Example 1) A roast pork sliced to a thickness of 3 mm was
The microwave was irradiated for 15 seconds with an oscillator output of 17 kw, but the meat burned. Moreover, even if the irradiation time was 10 seconds or less, the meat was burnt and only products having no commercial value were obtained.
【0034】(比較例2)3mm厚にスライスした焼豚を、
発振器出力4kwでマイクロ波を2分間照射したが、この
時の焼豚の肉温は44℃であつた。Comparative Example 2 A baked pork sliced to a thickness of 3 mm was
Microwave was irradiated for 2 minutes with an oscillator output of 4 kw, and the meat temperature of the baked pork at this time was 44 ° C.
【0035】次に、110℃のフライ温度で水分含有量
が50%になるまで油揚げしたが、予熱不十分のためフ
ライ時間が長くなり、肉の縮みが酷い製品になった。Next, the oil was deep-fried at a frying temperature of 110 ° C. until the water content reached 50%, but the pre-heating was insufficient and the frying time became long, resulting in a product with severe meat shrinkage.
【0036】(比較例3)牛挽き肉と豚挽き肉を原料と
し、玉ねぎ、卵、パン粉、調味料とをミキサーで混合
し、成形機で60gに型抜きした後、180℃の遠赤外
線グリルで5分間表面を焼き、この後100℃のフライ
温度で6分間油揚げした(このときの水分含有量62
%)。(Comparative Example 3) Minced beef and minced pork were used as raw materials, onions, eggs, bread crumbs, and seasonings were mixed with a mixer, and the mixture was die-cut to 60 g with a molding machine, and then 5 with a far infrared ray grill at 180 ° C. The surface was baked for a minute and then fried at a frying temperature of 100 ° C for 6 minutes (the water content at this time was 62%).
%).
【0037】次に、糖度を42°に調合した調味液を肉
100重量部に対して50重量部の割合で包装材に充填
し、真空包装した後、95℃の湯中で30分ボイル加熱
した商品を、37℃において保存テストした結果、水分
過剰のためとフライ温度が低くて殺菌効果不十分のため
3週間しか日持ちしなかった。Next, the seasoning liquid having a sugar content of 42 ° was filled in a packaging material at a ratio of 50 parts by weight with respect to 100 parts by weight of meat, vacuum packed, and then heated in boiling water at 95 ° C. for 30 minutes. As a result of carrying out a storage test of the above-mentioned product at 37 ° C., it was only stored for 3 weeks because of excessive water content and low frying temperature and insufficient bactericidal effect.
【0038】(比較例4)3mm厚にスライスした焼豚を、
発振器出力4.5kwでマイクロ波を2分間照射し、18
0℃のフライ温度で4分油揚げしたが、肉の水分が32
%となった。(Comparative Example 4) A roast pork sliced to a thickness of 3 mm was
Irradiate microwaves for 2 minutes with oscillator output 4.5kw,
It was fried for 4 minutes at a frying temperature of 0 ° C, but the water content in the meat was 32.
It became%.
【0039】次に、糖度42°に調合した調味液を肉1
00重量部に対して50重量部の割合で包装材に充填
し、真空包装した後、沸騰水中で40分ボイル加熱した
後、官能した結果は、水分過少のため肉が固く食感が悪
いものであった。Next, the seasoning liquid prepared to have a sugar content of 42 ° was added to meat 1.
After packing the packaging material in a ratio of 50 parts by weight to 00 parts by weight, vacuum packaging, and boiling heating in boiling water for 40 minutes, the sensory result is that the meat is hard and the texture is bad due to insufficient water content. Met.
Claims (2)
熱器を使用して発振器出力4.5〜15kw、加熱時間5
〜120秒でもって予熱処理した後、110〜160℃
の油中で2〜10分間油揚げし、それにより水分含有量
を40〜60%に調整し、次にこの水分調整された食肉
又は食肉加工品を糖度を35°〜60°に調整した調味
液とともに包装材に充填し、真空包装した後、ボイル加
熱することを特徴とする食肉製品の製造方法。1. A meat or processed meat product having a predetermined shape is produced by using an induction heater and the oscillator output is 4.5 to 15 kw and the heating time is 5
After pre-heat treatment for ~ 120 seconds, 110 ~ 160 ℃
A seasoning liquid in which the water content is adjusted to 40 to 60% by frying in the oil of 2 to 10 minutes, and then the moisture-adjusted meat or processed meat product is adjusted to a sugar content of 35 to 60 °. A method for producing a meat product, which comprises filling a packaging material together with the packaging material, vacuum packaging, and then heating with boiling.
加熱器を使用して加熱温度100〜180℃、加熱時間
1〜10分でもって予熱処理した後、110〜160℃
の油中で2〜10分間油揚げし、それにより水分含有量
を40〜60%に調整し、次にこの水分調整された食肉
又は食肉加工品を糖度を35°〜60°に調整した調味
液とともに包装材に充填し、真空包装した後、ボイル加
熱することを特徴とする食肉製品の製造方法。2. A meat or a processed meat product having a predetermined shape is preheated using an infrared heater at a heating temperature of 100 to 180 ° C. for a heating time of 1 to 10 minutes, and then 110 to 160 ° C.
A seasoning liquid in which the water content is adjusted to 40 to 60% by frying in the oil of 2 to 10 minutes, and then the moisture-adjusted meat or processed meat product is adjusted to a sugar content of 35 to 60 °. A method for producing a meat product, which comprises filling a packaging material together with the packaging material, vacuum packaging, and then heating with boiling.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3038073A JPH0673435B2 (en) | 1991-02-06 | 1991-02-06 | Method of manufacturing meat products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3038073A JPH0673435B2 (en) | 1991-02-06 | 1991-02-06 | Method of manufacturing meat products |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH04258272A JPH04258272A (en) | 1992-09-14 |
JPH0673435B2 true JPH0673435B2 (en) | 1994-09-21 |
Family
ID=12515315
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP3038073A Expired - Lifetime JPH0673435B2 (en) | 1991-02-06 | 1991-02-06 | Method of manufacturing meat products |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0673435B2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06253784A (en) * | 1993-03-01 | 1994-09-13 | Koyo Kk | Processing of edible poultry or animal meat |
-
1991
- 1991-02-06 JP JP3038073A patent/JPH0673435B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH04258272A (en) | 1992-09-14 |
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