JPS57163468A - Preparation of salted fish egg - Google Patents

Preparation of salted fish egg

Info

Publication number
JPS57163468A
JPS57163468A JP56048284A JP4828481A JPS57163468A JP S57163468 A JPS57163468 A JP S57163468A JP 56048284 A JP56048284 A JP 56048284A JP 4828481 A JP4828481 A JP 4828481A JP S57163468 A JPS57163468 A JP S57163468A
Authority
JP
Japan
Prior art keywords
roe
fish eggs
salted fish
preparation
potassium chloride
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
JP56048284A
Other languages
Japanese (ja)
Other versions
JPS6322784B2 (en
Inventor
Katsuhiko Nishimori
Yukihiro Nakao
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.)
Takeda Pharmaceutical Co Ltd
Original Assignee
Takeda Chemical Industries Ltd
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 Takeda Chemical Industries Ltd filed Critical Takeda Chemical Industries Ltd
Priority to JP56048284A priority Critical patent/JPS57163468A/en
Publication of JPS57163468A publication Critical patent/JPS57163468A/en
Publication of JPS6322784B2 publication Critical patent/JPS6322784B2/ja
Granted legal-status Critical Current

Links

Classifications

    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

PURPOSE: To reduce the salt content of salted fish eggs, by using potassium chloride in preparing the salted fish eggs.
CONSTITUTION: Fish eggs, e.g. cod roe (cod roe of good quality or with a high moisture content), SUJIKO (salmon roe), IKURA (roe particularly from a red salmon) or herring roe, are mixed with about 0.1W10pts.wt., based on one pt.wt. common salt, potassium chloride, i.e. in an amount of about 3W30wt% based on the fish eggs in the salting thereof. An additive having the effect of making the common salt compatible, a natural seasoning and a color-forming agent are used together.
COPYRIGHT: (C)1982,JPO&Japio
JP56048284A 1981-03-30 1981-03-30 Preparation of salted fish egg Granted JPS57163468A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56048284A JPS57163468A (en) 1981-03-30 1981-03-30 Preparation of salted fish egg

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56048284A JPS57163468A (en) 1981-03-30 1981-03-30 Preparation of salted fish egg

Publications (2)

Publication Number Publication Date
JPS57163468A true JPS57163468A (en) 1982-10-07
JPS6322784B2 JPS6322784B2 (en) 1988-05-13

Family

ID=12799131

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56048284A Granted JPS57163468A (en) 1981-03-30 1981-03-30 Preparation of salted fish egg

Country Status (1)

Country Link
JP (1) JPS57163468A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59135856A (en) * 1983-01-24 1984-08-04 Ajinomoto Co Inc Preparation of food or seasoning
ES2200644A1 (en) * 2001-08-22 2004-03-01 Fundacion Azti Azti Fundazioa Fabrication of low sodium seasoned anchovy and fillets of this consists of presalting and gutting with salting prior to curing
JP2017225386A (en) * 2016-06-22 2017-12-28 日清フーズ株式会社 Source with fish egg

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4994860A (en) * 1973-01-26 1974-09-09
JPS54126778A (en) * 1978-02-24 1979-10-02 Suomen Laeaeketehdas Oy Salco Production of food composition

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4994860A (en) * 1973-01-26 1974-09-09
JPS54126778A (en) * 1978-02-24 1979-10-02 Suomen Laeaeketehdas Oy Salco Production of food composition

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59135856A (en) * 1983-01-24 1984-08-04 Ajinomoto Co Inc Preparation of food or seasoning
ES2200644A1 (en) * 2001-08-22 2004-03-01 Fundacion Azti Azti Fundazioa Fabrication of low sodium seasoned anchovy and fillets of this consists of presalting and gutting with salting prior to curing
JP2017225386A (en) * 2016-06-22 2017-12-28 日清フーズ株式会社 Source with fish egg

Also Published As

Publication number Publication date
JPS6322784B2 (en) 1988-05-13

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