JPS56134976A - Preparation of meat of cuttlefish coated with ground meat of fish - Google Patents
Preparation of meat of cuttlefish coated with ground meat of fishInfo
- Publication number
- JPS56134976A JPS56134976A JP3623480A JP3623480A JPS56134976A JP S56134976 A JPS56134976 A JP S56134976A JP 3623480 A JP3623480 A JP 3623480A JP 3623480 A JP3623480 A JP 3623480A JP S56134976 A JPS56134976 A JP S56134976A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- cuttlefish
- fish
- ground
- coated
- 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
Links
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
PURPOSE: To prevent the meat of cuttlefish as a core from being pushed out, by providing the meat of cuttlefish as the core with zigzag parts or protrusions, coating the meat with ground meat of fish and frying it with oil.
CONSTITUTION: The interorgans and heads of oversized cattlefishes are removed from them, and the meat is formed into the shape with the protrusions 1 about 1W 10mm by blanking or cutting. These sliced meat of cuttlefish and ground meat of fish are fed to a molding machine and processed into meat of cuttlefish as a core coated with ground meat of fish, which is fried with oil.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3623480A JPS56134976A (en) | 1980-03-24 | 1980-03-24 | Preparation of meat of cuttlefish coated with ground meat of fish |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3623480A JPS56134976A (en) | 1980-03-24 | 1980-03-24 | Preparation of meat of cuttlefish coated with ground meat of fish |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS56134976A true JPS56134976A (en) | 1981-10-22 |
JPS642348B2 JPS642348B2 (en) | 1989-01-17 |
Family
ID=12464077
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP3623480A Granted JPS56134976A (en) | 1980-03-24 | 1980-03-24 | Preparation of meat of cuttlefish coated with ground meat of fish |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS56134976A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0739483U (en) * | 1993-12-29 | 1995-07-18 | 善康 加藤 | Processed foods of seafood |
-
1980
- 1980-03-24 JP JP3623480A patent/JPS56134976A/en active Granted
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0739483U (en) * | 1993-12-29 | 1995-07-18 | 善康 加藤 | Processed foods of seafood |
Also Published As
Publication number | Publication date |
---|---|
JPS642348B2 (en) | 1989-01-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ES521308A0 (en) | A PROCEDURE FOR THE PREPARATION OF A COATED FROZEN FISH PRODUCT. | |
AR220925A1 (en) | METHOD FOR OBTAINING A SOLID OR SEMI-SOLID FOOD PRODUCT FROM FISH AND THE PRODUCT OBTAINED IN ACCORDANCE WITH SUCH METHOD | |
MX6673E (en) | A PROCEDURE FOR PREPARING A FOOD FISH PRODUCT BASED ON TUNA OR SPECIES SIMILAR TO TUNA, WHICH HAS THE TEXTURE, FLAVOR, COLOR AND SCENT OF FISH FILLET | |
DE69101855D1 (en) | Process for the preparation of food from fish meat paste in the form of crab legs. | |
JPS56134976A (en) | Preparation of meat of cuttlefish coated with ground meat of fish | |
MX6493E (en) | PROCEDURE FOR THE PREPARATION OF A FISH-BASED FOOD PRODUCT THAT HAS THE TEXTURE, SCENT, TASTE AND COLOR OF FISH FILLETS | |
DE3367838D1 (en) | Process for producing preserved fish food and fish food produced | |
ATE200386T1 (en) | METHOD FOR PRODUCING A SPRING ROLL | |
JPS57110174A (en) | Preparation of salted laver | |
DE69203376D1 (en) | Process for the preparation of a food, in which pieces of meat are treated with an emulsion containing dehydrated vegetable material. | |
JPS5611776A (en) | Cooking of fish and shellfish | |
ES516483A0 (en) | A METHOD FOR MANUFACTURING A SMOKING FOOD PRODUCT. | |
JPS56127070A (en) | Preparation of fish paste product by salt grinding agent without common salt | |
JPS5537147A (en) | Boiled fish paste and cheese | |
JPS5615639A (en) | Frozen food of processed fish meat | |
JPS5794276A (en) | Food product for oil frying | |
JPS52105251A (en) | Method of producing seasoned fish meat like riceecake cubes of arare | |
JPS57198065A (en) | Processing method garlic | |
JPS56154968A (en) | Food like fried chicken without coating | |
JPS57189633A (en) | Method of shaping fillets of fish | |
JPS55120769A (en) | Production of preliminarily boiled potato product | |
JPS5534070A (en) | Method of making fried bean curd | |
JPS52145553A (en) | Method of producing seasoned food from meat of spindleeshape fish | |
ES8606989A1 (en) | Skinning process in preparing fish product | |
JPS5733571A (en) | Hamburger steak containing "konjak" (devil's-tongue jelly) |