JPS5692766A - Preparation of boiled fish paste steamed with "sake" - Google Patents

Preparation of boiled fish paste steamed with "sake"

Info

Publication number
JPS5692766A
JPS5692766A JP16735479A JP16735479A JPS5692766A JP S5692766 A JPS5692766 A JP S5692766A JP 16735479 A JP16735479 A JP 16735479A JP 16735479 A JP16735479 A JP 16735479A JP S5692766 A JPS5692766 A JP S5692766A
Authority
JP
Japan
Prior art keywords
sake
meat
ground
fish paste
dispersion
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
JP16735479A
Other languages
Japanese (ja)
Inventor
Mitsuaki Uchibayashi
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP16735479A priority Critical patent/JPS5692766A/en
Publication of JPS5692766A publication Critical patent/JPS5692766A/en
Pending legal-status Critical Current

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  • Fish Paste Products (AREA)

Abstract

PURPOSE: To prepare hygienic and tasty boiled fish paste steamed with "sake" (Japanese rice wine), by mixing and dispersing starch in "sake", and adding the dispersion to ground fish meat.
CONSTITUTION: A block of frozen fish paste is shaved and ground by conventional means, added with a proper amount of salt, and agitated to obtain ground meat. Separately, starch is dispersed in a proper amount of alcoholic beverage such as "sake", low-class distilled spirits, brandy, whisky, etc., and the dispersion is added slowly to the ground meat at ≤10°C under stirring to obtain a pasty meat. The paste is optionally added with seasonings, formed to a desired form in a mold, packed hermetically with a gas barrier heat-resistant plastic film or a metallic foil, and coagulated by heating at 110W180°C.
COPYRIGHT: (C)1981,JPO&Japio
JP16735479A 1979-12-22 1979-12-22 Preparation of boiled fish paste steamed with "sake" Pending JPS5692766A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP16735479A JPS5692766A (en) 1979-12-22 1979-12-22 Preparation of boiled fish paste steamed with "sake"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP16735479A JPS5692766A (en) 1979-12-22 1979-12-22 Preparation of boiled fish paste steamed with "sake"

Publications (1)

Publication Number Publication Date
JPS5692766A true JPS5692766A (en) 1981-07-27

Family

ID=15848160

Family Applications (1)

Application Number Title Priority Date Filing Date
JP16735479A Pending JPS5692766A (en) 1979-12-22 1979-12-22 Preparation of boiled fish paste steamed with "sake"

Country Status (1)

Country Link
JP (1) JPS5692766A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58152468A (en) * 1982-03-06 1983-09-10 Katayama Taro Paste product
JPS6070049A (en) * 1983-09-28 1985-04-20 Ajinomoto Co Inc Preparation of marine fish-paste product

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4930562A (en) * 1972-07-21 1974-03-19

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4930562A (en) * 1972-07-21 1974-03-19

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58152468A (en) * 1982-03-06 1983-09-10 Katayama Taro Paste product
JPH0513619B2 (en) * 1982-03-06 1993-02-23 Katayama Taro
JPS6070049A (en) * 1983-09-28 1985-04-20 Ajinomoto Co Inc Preparation of marine fish-paste product

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