JPS55141180A - Product of fish paste - Google Patents

Product of fish paste

Info

Publication number
JPS55141180A
JPS55141180A JP4926979A JP4926979A JPS55141180A JP S55141180 A JPS55141180 A JP S55141180A JP 4926979 A JP4926979 A JP 4926979A JP 4926979 A JP4926979 A JP 4926979A JP S55141180 A JPS55141180 A JP S55141180A
Authority
JP
Japan
Prior art keywords
meat
fish
ground
paste
kamaboko
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.)
Granted
Application number
JP4926979A
Other languages
Japanese (ja)
Other versions
JPS6142549B2 (en
Inventor
Sadao Ukita
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP4926979A priority Critical patent/JPS55141180A/en
Publication of JPS55141180A publication Critical patent/JPS55141180A/en
Publication of JPS6142549B2 publication Critical patent/JPS6142549B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Fish Paste Products (AREA)

Abstract

PURPOSE: Ground fish meat and raw flesh of fish or shell are piled and dipped in vinegar to coagulate, thus producing fish paste products with texture just like 'kamaboko' (boiled fish paste) and good taste.
CONSTITUTION: After roughly filtered, meat of fish such as sea bream or flatfish is washed with water, minced with a meat miller. Table salt, seasoning, flavoring, starch and others are added to the resulting meat and they are ground into paste 2. The ground meat paste 2 is placed on the raw fish meat 1 such as desalted 'konoshiro' (gizzard shad) or 'torigai' (edible cockle) and they are dipped in vinegar at room temperature or under colling for 3W7 days to coagulate only the part of the ground meat into just like 'kamaboko'.
COPYRIGHT: (C)1980,JPO&Japio
JP4926979A 1979-04-20 1979-04-20 Product of fish paste Granted JPS55141180A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP4926979A JPS55141180A (en) 1979-04-20 1979-04-20 Product of fish paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP4926979A JPS55141180A (en) 1979-04-20 1979-04-20 Product of fish paste

Publications (2)

Publication Number Publication Date
JPS55141180A true JPS55141180A (en) 1980-11-04
JPS6142549B2 JPS6142549B2 (en) 1986-09-22

Family

ID=12826109

Family Applications (1)

Application Number Title Priority Date Filing Date
JP4926979A Granted JPS55141180A (en) 1979-04-20 1979-04-20 Product of fish paste

Country Status (1)

Country Link
JP (1) JPS55141180A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59143568A (en) * 1983-02-03 1984-08-17 Tadahiro Yuki Fish meat paste product and its making method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59143568A (en) * 1983-02-03 1984-08-17 Tadahiro Yuki Fish meat paste product and its making method
JPH0368666B2 (en) * 1983-02-03 1991-10-29 Tadahiro Juki

Also Published As

Publication number Publication date
JPS6142549B2 (en) 1986-09-22

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