JPS5568242A - Manufacturing of "arabushi" (a kind of "katsuobushi" or dried bonito) - Google Patents

Manufacturing of "arabushi" (a kind of "katsuobushi" or dried bonito)

Info

Publication number
JPS5568242A
JPS5568242A JP14254478A JP14254478A JPS5568242A JP S5568242 A JPS5568242 A JP S5568242A JP 14254478 A JP14254478 A JP 14254478A JP 14254478 A JP14254478 A JP 14254478A JP S5568242 A JPS5568242 A JP S5568242A
Authority
JP
Japan
Prior art keywords
flesh
arabushi
roasted
fish
katsuobushi
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
JP14254478A
Other languages
Japanese (ja)
Other versions
JPS5714130B2 (en
Inventor
Terutsugu Hori
Yoshishige Yoshikawa
Tetsuya Kawakita
Masato Nishikiori
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP14254478A priority Critical patent/JPS5568242A/en
Publication of JPS5568242A publication Critical patent/JPS5568242A/en
Publication of JPS5714130B2 publication Critical patent/JPS5714130B2/ja
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof

Abstract

PURPOSE: To manufacture chips of "arabushi" having excellent taste and flavor, in a short time, by cutting boiled or steamed fish flesh into fine strips, and roasting the flesh under specific conditions, thereby suppressing the loss of the fish flesh extract as waste liquid.
CONSTITUTION: Flesh of a surface fish such as bonito, tuna and mackerel, is optionally divided laterally along the backbone, and boiled or steamed. The processed flesh is cut to 0.5W5cm in thickness and roasted at 80W130°C for 1W5 hours, or is first roasted at 80W130°C, and then cut to 0.5W5cm in thickness, and finally roasted again.
COPYRIGHT: (C)1980,JPO&Japio
JP14254478A 1978-11-17 1978-11-17 Manufacturing of "arabushi" (a kind of "katsuobushi" or dried bonito) Granted JPS5568242A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14254478A JPS5568242A (en) 1978-11-17 1978-11-17 Manufacturing of "arabushi" (a kind of "katsuobushi" or dried bonito)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14254478A JPS5568242A (en) 1978-11-17 1978-11-17 Manufacturing of "arabushi" (a kind of "katsuobushi" or dried bonito)

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP56151613A Division JPS5799145A (en) 1981-09-25 1981-09-25 Preparation of rough fushi

Publications (2)

Publication Number Publication Date
JPS5568242A true JPS5568242A (en) 1980-05-22
JPS5714130B2 JPS5714130B2 (en) 1982-03-23

Family

ID=15317812

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14254478A Granted JPS5568242A (en) 1978-11-17 1978-11-17 Manufacturing of "arabushi" (a kind of "katsuobushi" or dried bonito)

Country Status (1)

Country Link
JP (1) JPS5568242A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6034127A (en) * 1983-08-04 1985-02-21 Ninben:Kk Method of preparation of fish meat processed product
JP2006288325A (en) * 2005-04-13 2006-10-26 Riverson:Kk Method for producing real dried bonito type flaked fermented seasoning material by using bonito as raw material
WO2012081259A1 (en) * 2010-12-16 2012-06-21 Ninben Co., Ltd. Method for manufacturing sake-arabushi and sake-kezuribushi
JP2012143168A (en) * 2011-01-07 2012-08-02 Ajinomoto Co Inc Method for manufacturing flavor raw material

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04104633U (en) * 1991-02-19 1992-09-09 三洋電機株式会社 camera equipment

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4833057A (en) * 1971-09-04 1973-05-07
JPS52105251A (en) * 1976-02-25 1977-09-03 Tsuruya Suisan Kk Method of producing seasoned fish meat like riceecake cubes of arare
JPS559719A (en) * 1978-07-04 1980-01-23 Takeda Chem Ind Ltd Production of dried bonito powder

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4833057A (en) * 1971-09-04 1973-05-07
JPS52105251A (en) * 1976-02-25 1977-09-03 Tsuruya Suisan Kk Method of producing seasoned fish meat like riceecake cubes of arare
JPS559719A (en) * 1978-07-04 1980-01-23 Takeda Chem Ind Ltd Production of dried bonito powder

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6034127A (en) * 1983-08-04 1985-02-21 Ninben:Kk Method of preparation of fish meat processed product
JP2006288325A (en) * 2005-04-13 2006-10-26 Riverson:Kk Method for producing real dried bonito type flaked fermented seasoning material by using bonito as raw material
WO2012081259A1 (en) * 2010-12-16 2012-06-21 Ninben Co., Ltd. Method for manufacturing sake-arabushi and sake-kezuribushi
JP2012143168A (en) * 2011-01-07 2012-08-02 Ajinomoto Co Inc Method for manufacturing flavor raw material

Also Published As

Publication number Publication date
JPS5714130B2 (en) 1982-03-23

Similar Documents

Publication Publication Date Title
JPS5568242A (en) Manufacturing of "arabushi" (a kind of "katsuobushi" or dried bonito)
JPS5658450A (en) Preparation of flavored oil
JPS57146561A (en) Processing of cuttlefish
JPS5611776A (en) Cooking of fish and shellfish
JPS5539786A (en) Preparation of lightly roasted bonito
JPS55156567A (en) Production of broiled eel
JPS55118366A (en) Method of preparing seasoning with preserving property
JPS5799156A (en) Sherbet from 100% vegetable or fruit juice
JPS5545305A (en) Ginseng cracker and their preparation
JPS55114272A (en) Preparation of "mamushi" extract
JPS5768763A (en) Soysauce soup for "nitsuke" (fresh fish boiled hard)
JPS57189633A (en) Method of shaping fillets of fish
JPS5571478A (en) Preparation of health drink from cabbage
JPS56154975A (en) Preparation of concentrated soup stock
JPS57141279A (en) Production of roasted cuttlefish product
JPS55135566A (en) Preparation of cookielike food from potato
JPS5564792A (en) Preparation of "sake" from unpolished rice
JPS55108261A (en) Improvement on quality of food
JPS553776A (en) Jam-like food and its preparation
JPS57186437A (en) Preparation of spread
JPS5750848A (en) Preparation of new protein food ingredient using krill
JPS57181646A (en) Cake of shiitake(mushroom)
JPS5799145A (en) Preparation of rough fushi
JPS5754569A (en) Method of processing garlic-containing food
JPS56127073A (en) Making method of sheet food including sea tangle, wakame seaweed and bonito shavings