JPS5542528A - Preparation of salted roe - Google Patents

Preparation of salted roe

Info

Publication number
JPS5542528A
JPS5542528A JP11523878A JP11523878A JPS5542528A JP S5542528 A JPS5542528 A JP S5542528A JP 11523878 A JP11523878 A JP 11523878A JP 11523878 A JP11523878 A JP 11523878A JP S5542528 A JPS5542528 A JP S5542528A
Authority
JP
Japan
Prior art keywords
roe
preparation
salting
aqueous solution
proteins
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
JP11523878A
Other languages
Japanese (ja)
Other versions
JPS5940410B2 (en
Inventor
Masayuki Ono
Koichi Nozaki
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.)
Tanabe Seiyaku Co Ltd
Original Assignee
Tanabe Seiyaku 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 Tanabe Seiyaku Co Ltd filed Critical Tanabe Seiyaku Co Ltd
Priority to JP53115238A priority Critical patent/JPS5940410B2/en
Publication of JPS5542528A publication Critical patent/JPS5542528A/en
Publication of JPS5940410B2 publication Critical patent/JPS5940410B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To prepare salted roe having desirable hardness and excellent gloss, by immersing roe in an aqueous solution for salting containing hydrolyzed proteins.
CONSTITUTION: 6W10 Parts by weight of roe is immersed in 1 part of an aqueous solution for salting, containing about 0.01W0.5wt% of hydrolyzed proteins prepared by the acid- or enzymatic hydrolysis of proteins such as casein, gelatine, soybean, wheat yeast, etc., and having an average molecular weight of 1000W2500.
COPYRIGHT: (C)1980,JPO&Japio
JP53115238A 1978-09-19 1978-09-19 Manufacturing method for salted fish eggs Expired JPS5940410B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP53115238A JPS5940410B2 (en) 1978-09-19 1978-09-19 Manufacturing method for salted fish eggs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP53115238A JPS5940410B2 (en) 1978-09-19 1978-09-19 Manufacturing method for salted fish eggs

Publications (2)

Publication Number Publication Date
JPS5542528A true JPS5542528A (en) 1980-03-25
JPS5940410B2 JPS5940410B2 (en) 1984-09-29

Family

ID=14657756

Family Applications (1)

Application Number Title Priority Date Filing Date
JP53115238A Expired JPS5940410B2 (en) 1978-09-19 1978-09-19 Manufacturing method for salted fish eggs

Country Status (1)

Country Link
JP (1) JPS5940410B2 (en)

Also Published As

Publication number Publication date
JPS5940410B2 (en) 1984-09-29

Similar Documents

Publication Publication Date Title
CA2178752A1 (en) N-Terminally Chemically Modified Protein Compositions and Methods
ATE24658T1 (en) PROCESS FOR MANUFACTURING A WHEY PRODUCT.
ATE12064T1 (en) METHOD OF PREPARATION OF A PRODUCT CONTAINING GELLED, HYDROLYZED COLLAGEN.
AU587827B2 (en) Oligopeptide derivatives, their production and their use as surfactantes kind to the skin
DE3683267D1 (en) GM-CSF-PROTEIN, ITS DERIVATIVES, PRODUCTION OF SUCH PROTEINS AND THEIR USE.
ES426678A1 (en) Fermented soya protein
JPS5668607A (en) Medical preparation with storage stability
EP0071413A3 (en) Detergent compositions
JPS57109797A (en) Preparation of low-molecular weight keratinous substance
JPS56158073A (en) Production of mayonaiselike food product
UY23213A1 (en) A CO-HYDROLYTIC PROCESS FOR THE PREPARATION OF NOVEL EXTRACTS OF PROTEINS THAT COME FROM YEAST AND FROM OTHER SOURCES THAT ARE NOT YEAST.-
JPS5542528A (en) Preparation of salted roe
GB2021921A (en) Stabilised milk proteins- containing compositions
JPS548785A (en) Preparation of protein hydrolyzate
ATE15853T1 (en) METHOD OF MAKING A JELLY FOOD.
JPS53135925A (en) Decomposition of microbial cells
JPS5799168A (en) Method for improving palatability of yuba
JPS5651969A (en) Processed table salt
JPS57186455A (en) Enzymatic digestion of undenatured soybean protein
JPS5494318A (en) Photographic printing material
JPS55108263A (en) Nonglutinous rice flour and its preparation
JPS56148250A (en) Preservative for boiled noodle and method for using the same
JPS57171908A (en) Agent for preventing falling-out of hair, promoting growth and occurrence of hair
JPS5270084A (en) Polysaccharide ax
SU776589A1 (en) Method of producing meat cuts