JPS5615673A - Preparation of processed food in sea urchin paste state obtained from krill - Google Patents

Preparation of processed food in sea urchin paste state obtained from krill

Info

Publication number
JPS5615673A
JPS5615673A JP9070079A JP9070079A JPS5615673A JP S5615673 A JPS5615673 A JP S5615673A JP 9070079 A JP9070079 A JP 9070079A JP 9070079 A JP9070079 A JP 9070079A JP S5615673 A JPS5615673 A JP S5615673A
Authority
JP
Japan
Prior art keywords
sea urchin
krill
water
processed food
paste state
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.)
Pending
Application number
JP9070079A
Other languages
Japanese (ja)
Inventor
Kishio Ishiguro
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.)
ICHIMASA KAMABOKO KK
Original Assignee
ICHIMASA KAMABOKO 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 ICHIMASA KAMABOKO KK filed Critical ICHIMASA KAMABOKO KK
Priority to JP9070079A priority Critical patent/JPS5615673A/en
Publication of JPS5615673A publication Critical patent/JPS5615673A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To obtain a paste food with the same taste as that of seasoned sea urchin eggs raste, by adding specific amounts of "sake" lees, salt, ethyl alcohol, the dried yellow, starch, natural gum, extract with sea urchin egg taste, and a proper amount of water to krill meat.
CONSTITUTION: 1,000pts.wt. krill meat obtained by mincing krill with its shell and legs removed is blended with 200g boiled "sake" lees, 120g salt, 300g ethyl alcohol, 150g the dried yellow, 200g starch, 6g natural gum, 50g extract with sea urchin egg taste, other seasoning, and a proper amount of water. After the blend is put in a container and boiled, it is cooled to give a processed food in sea urchin egg paste state. An amount of water in the kneading is preferably 1,200g, the boiling conditions are preferably about 90°C and approximately 30min.
COPYRIGHT: (C)1981,JPO&Japio
JP9070079A 1979-07-17 1979-07-17 Preparation of processed food in sea urchin paste state obtained from krill Pending JPS5615673A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9070079A JPS5615673A (en) 1979-07-17 1979-07-17 Preparation of processed food in sea urchin paste state obtained from krill

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9070079A JPS5615673A (en) 1979-07-17 1979-07-17 Preparation of processed food in sea urchin paste state obtained from krill

Publications (1)

Publication Number Publication Date
JPS5615673A true JPS5615673A (en) 1981-02-14

Family

ID=14005794

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9070079A Pending JPS5615673A (en) 1979-07-17 1979-07-17 Preparation of processed food in sea urchin paste state obtained from krill

Country Status (1)

Country Link
JP (1) JPS5615673A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5840071A (en) * 1981-09-01 1983-03-08 Katayama Taro Preparation of pasty krill food
JPS5876077A (en) * 1981-10-31 1983-05-09 Katayama Taro Proteinous raw material
JPS5876075A (en) * 1981-10-28 1983-05-09 Katayama Taro Proteinous raw material
JPS62208259A (en) * 1986-03-07 1987-09-12 Taiyo Fishery Co Ltd Sea urchin-like food

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5840071A (en) * 1981-09-01 1983-03-08 Katayama Taro Preparation of pasty krill food
JPH0255029B2 (en) * 1981-09-01 1990-11-26 Katayama Taro
JPS5876075A (en) * 1981-10-28 1983-05-09 Katayama Taro Proteinous raw material
JPH0441987B2 (en) * 1981-10-28 1992-07-10 Katayama Taro
JPS5876077A (en) * 1981-10-31 1983-05-09 Katayama Taro Proteinous raw material
JPH0321146B2 (en) * 1981-10-31 1991-03-22 Katayama Taro
JPS62208259A (en) * 1986-03-07 1987-09-12 Taiyo Fishery Co Ltd Sea urchin-like food

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