JPS56127071A - Preparation of fish paste product with reduced salt content - Google Patents

Preparation of fish paste product with reduced salt content

Info

Publication number
JPS56127071A
JPS56127071A JP3032080A JP3032080A JPS56127071A JP S56127071 A JPS56127071 A JP S56127071A JP 3032080 A JP3032080 A JP 3032080A JP 3032080 A JP3032080 A JP 3032080A JP S56127071 A JPS56127071 A JP S56127071A
Authority
JP
Japan
Prior art keywords
fish paste
paste product
salt
preparation
salt content
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
JP3032080A
Other languages
Japanese (ja)
Other versions
JPS642351B2 (en
Inventor
Yutaka Hanaoka
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.)
Kibun KK
Original Assignee
Kibun KK
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 Kibun KK filed Critical Kibun KK
Priority to JP3032080A priority Critical patent/JPS56127071A/en
Publication of JPS56127071A publication Critical patent/JPS56127071A/en
Publication of JPS642351B2 publication Critical patent/JPS642351B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To prepare a fish paste product with a reduced salt content scarcely containing common salt, by immersing a fish paste product prepared through the conventional method in water or hot water to remove the salt therefrom.
CONSTITUTION: A fish paste is mixed with common salt necessary for gelatinization thereof, ground with the salt, gelatinized and boiled or fried in oil to give a fish paste product, which is directly or cut into blocks, slices or fibers and immersed in water or hot water at about 0W90°C to remove the salt therefrom. The resultant material is then seasoned if necessary.
COPYRIGHT: (C)1981,JPO&Japio
JP3032080A 1980-03-12 1980-03-12 Preparation of fish paste product with reduced salt content Granted JPS56127071A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP3032080A JPS56127071A (en) 1980-03-12 1980-03-12 Preparation of fish paste product with reduced salt content

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP3032080A JPS56127071A (en) 1980-03-12 1980-03-12 Preparation of fish paste product with reduced salt content

Related Child Applications (2)

Application Number Title Priority Date Filing Date
JP61279716A Division JPS62282571A (en) 1986-11-26 1986-11-26 Preparation of pasty product like crab leg meat and having decreased salt content
JP61279715A Division JPS62282570A (en) 1986-11-26 1986-11-26 Preparation of pasty product having decreased salt content

Publications (2)

Publication Number Publication Date
JPS56127071A true JPS56127071A (en) 1981-10-05
JPS642351B2 JPS642351B2 (en) 1989-01-17

Family

ID=12300497

Family Applications (1)

Application Number Title Priority Date Filing Date
JP3032080A Granted JPS56127071A (en) 1980-03-12 1980-03-12 Preparation of fish paste product with reduced salt content

Country Status (1)

Country Link
JP (1) JPS56127071A (en)

Also Published As

Publication number Publication date
JPS642351B2 (en) 1989-01-17

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