JPS55153581A - Production of processed fishery product - Google Patents

Production of processed fishery product

Info

Publication number
JPS55153581A
JPS55153581A JP6293779A JP6293779A JPS55153581A JP S55153581 A JPS55153581 A JP S55153581A JP 6293779 A JP6293779 A JP 6293779A JP 6293779 A JP6293779 A JP 6293779A JP S55153581 A JPS55153581 A JP S55153581A
Authority
JP
Japan
Prior art keywords
fish
product
crushing
production
temperature
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
JP6293779A
Other languages
Japanese (ja)
Other versions
JPS6161781B2 (en
Inventor
Kimio Ishimaru
Mutsuo Fujii
Hirohide Eguchi
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.)
Osaka Gas Co Ltd
Original Assignee
Osaka Gas 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 Osaka Gas Co Ltd filed Critical Osaka Gas Co Ltd
Priority to JP6293779A priority Critical patent/JPS55153581A/en
Publication of JPS55153581A publication Critical patent/JPS55153581A/en
Publication of JPS6161781B2 publication Critical patent/JPS6161781B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Fish Paste Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: Instead of processes of meat-cutting and grinding, the crushing at low temperatures is employed to enable the reduction in the number of processing steps and the utilization of bones and others by fine milling.
CONSTITUTION: At the processing step 1, the head and internals of fish are removed, the product is subjected to water-washing of step 2 and then lower-temperature crushing of step 12 where the fish is crushed under frozen state. The temperature is lower than -40°C, preferably lower than -100°C. At the same time, salt, starch, sugar, 'mirin' (sweetened sake), sodium glutmate, albumin and others are added to season the crushed fish. Then, the product is sent to forming step 9, heating step 10 and cooling step 11 in order to give said fish paste product.
COPYRIGHT: (C)1980,JPO&Japio
JP6293779A 1979-05-21 1979-05-21 Production of processed fishery product Granted JPS55153581A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP6293779A JPS55153581A (en) 1979-05-21 1979-05-21 Production of processed fishery product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6293779A JPS55153581A (en) 1979-05-21 1979-05-21 Production of processed fishery product

Publications (2)

Publication Number Publication Date
JPS55153581A true JPS55153581A (en) 1980-11-29
JPS6161781B2 JPS6161781B2 (en) 1986-12-27

Family

ID=13214706

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6293779A Granted JPS55153581A (en) 1979-05-21 1979-05-21 Production of processed fishery product

Country Status (1)

Country Link
JP (1) JPS55153581A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58138362A (en) * 1982-02-11 1983-08-17 Katayama Taro Ground fish meat
JPS58152468A (en) * 1982-03-06 1983-09-10 Katayama Taro Paste product
JPS60175538A (en) * 1984-02-22 1985-09-09 Nippon Sanso Kk Preparation of microcapsule
US11653685B2 (en) 2006-11-10 2023-05-23 Matsutani Chemical Industry Co., Ltd. D-psicose-containing sweetener and foods and drinks and the like obtained by using same

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58138362A (en) * 1982-02-11 1983-08-17 Katayama Taro Ground fish meat
JPH0369501B2 (en) * 1982-02-11 1991-11-01 Katayama Taro
JPS58152468A (en) * 1982-03-06 1983-09-10 Katayama Taro Paste product
JPH0513619B2 (en) * 1982-03-06 1993-02-23 Katayama Taro
JPS60175538A (en) * 1984-02-22 1985-09-09 Nippon Sanso Kk Preparation of microcapsule
US11653685B2 (en) 2006-11-10 2023-05-23 Matsutani Chemical Industry Co., Ltd. D-psicose-containing sweetener and foods and drinks and the like obtained by using same

Also Published As

Publication number Publication date
JPS6161781B2 (en) 1986-12-27

Similar Documents

Publication Publication Date Title
CA2035476A1 (en) Process for the production of a lumpy meat emulsion product
GB1432329A (en) Process for producing potato crisp flavour concentrate
JPS55153581A (en) Production of processed fishery product
JPS531617A (en) Production of forged product of titanium alloy
JPH012555A (en) Foamed chicken products with a soft and rich sensation and their manufacturing method
JPS55120767A (en) Production of preliminarily boiled fruits and vegetables
JPS5664754A (en) Preparation of icecream sandwiched with cake
JPS57132919A (en) Method of cutting off slender material
JPS5651965A (en) Processing of beans
JPS56109560A (en) Preparation of boiled noodles
JPS61285959A (en) Method for processing powder and grain of green asparagus
JPS5933340B2 (en) Method for producing dried kakuni using fish meat as raw material
JPS5515722A (en) Production of whipped cream
JPS55141179A (en) Method of processing head and bone of eel
KR800000083B1 (en) Tmethod for preparing the food based with powdered brown-seaweed
Spitzer et al. Recent Developments and Trends in the Production of Alloy Steel Wire.(II)
Fujii Manufacturing of Huge Single Crystals in Free Form--Secondary Recrystallization Behavior of High-Temperature Melting Metals
JPS62100270A (en) Production of almond paste
JPS5648892A (en) Preparation of decomposed product of purified rice starch using protein-containing starch as raw material
KR950013985A (en) Salt production method
Blaz et al. Effect of Hot Deformation on Grain Size in Deformed and Annealed Copper
JPS63258564A (en) Cooking
JPS55118358A (en) Health food and its production
JPS5341839A (en) Method and apparatus for induction heating
JPS553717A (en) Production of special confection