JPS5876069A - でんぶ様食品の製造法 - Google Patents
でんぶ様食品の製造法Info
- Publication number
- JPS5876069A JPS5876069A JP56173380A JP17338081A JPS5876069A JP S5876069 A JPS5876069 A JP S5876069A JP 56173380 A JP56173380 A JP 56173380A JP 17338081 A JP17338081 A JP 17338081A JP S5876069 A JPS5876069 A JP S5876069A
- Authority
- JP
- Japan
- Prior art keywords
- denbu
- product
- fish
- fibrous
- meat
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 241000251468 Actinopterygii Species 0.000 title abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 32
- 244000068988 Glycine max Species 0.000 claims abstract description 29
- 235000013372 meat Nutrition 0.000 abstract description 30
- 239000000835 fiber Substances 0.000 abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000003756 stirring Methods 0.000 abstract description 5
- 241001465754 Metazoa Species 0.000 abstract description 4
- 238000000227 grinding Methods 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 22
- 239000002994 raw material Substances 0.000 description 12
- 235000011194 food seasoning agent Nutrition 0.000 description 10
- 108010073771 Soybean Proteins Proteins 0.000 description 8
- 235000019710 soybean protein Nutrition 0.000 description 8
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 244000144972 livestock Species 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000084 colloidal system Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 241000473391 Archosargus rhomboidalis Species 0.000 description 2
- 241000269851 Sarda sarda Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 241000276457 Gadidae Species 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 108091028664 Ribonucleotide Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000186514 Warburgia ugandensis Species 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56173380A JPS5876069A (ja) | 1981-10-28 | 1981-10-28 | でんぶ様食品の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56173380A JPS5876069A (ja) | 1981-10-28 | 1981-10-28 | でんぶ様食品の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5876069A true JPS5876069A (ja) | 1983-05-09 |
| JPH0147144B2 JPH0147144B2 (enrdf_load_stackoverflow) | 1989-10-12 |
Family
ID=15959317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56173380A Granted JPS5876069A (ja) | 1981-10-28 | 1981-10-28 | でんぶ様食品の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5876069A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008048614A (ja) * | 2006-08-22 | 2008-03-06 | Nisshin Foods Kk | 挽き肉の製造方法および肉そぼろの製造方法 |
-
1981
- 1981-10-28 JP JP56173380A patent/JPS5876069A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008048614A (ja) * | 2006-08-22 | 2008-03-06 | Nisshin Foods Kk | 挽き肉の製造方法および肉そぼろの製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0147144B2 (enrdf_load_stackoverflow) | 1989-10-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2106099C1 (ru) | Мясной паштет (варианты) | |
| JPH02410A (ja) | こんにゃくを利用した加工食品及びその製造方法 | |
| JP3400591B2 (ja) | 魚蓄肉用リン酸塩代替用組成物および食肉加工品の処理方法 | |
| US4173657A (en) | Vegetable protein ingredient for Kamaboko products containing a polysaccharide | |
| US4888181A (en) | Sea food flavored food products | |
| US4176202A (en) | Vegetable protein ingredient for Kamaboko products | |
| JPS5844340B2 (ja) | コンビ−フ様食品の製法 | |
| JPS5876069A (ja) | でんぶ様食品の製造法 | |
| JP2001352911A (ja) | 植物性ソーセージ代替品の製造方法 | |
| JPS60186252A (ja) | 肉様食品の製造法 | |
| JPH08256733A (ja) | 鶏肉加工製品および鶏肉加工製品用品質改良組成物 | |
| JPH0147143B2 (enrdf_load_stackoverflow) | ||
| JPS60137266A (ja) | 魚畜肉練製品の製造法 | |
| JPS5917966A (ja) | でんぶ様食品の製造法 | |
| KR960009712B1 (ko) | 미역젤리의 제조방법 | |
| JPS58198254A (ja) | 加工食品の品質改良法 | |
| KR100485666B1 (ko) | 분말형 재첩국 및 그 제조방법 | |
| RU2287961C1 (ru) | Способ приготовления сушеного осьминога | |
| RU2165723C2 (ru) | Мясной продукт для детского питания | |
| KR100363444B1 (ko) | 인스턴트 면 스프용 파 플레이크 및 이의 제조 방법 | |
| JPS594979B2 (ja) | 新食品素材の製造法 | |
| SU1563652A1 (ru) | Способ изготовлени колбасных изделий | |
| JP2799298B2 (ja) | 佃煮の製造方法 | |
| SU1565458A1 (ru) | Способ производства ливерных колбас | |
| JPS5963145A (ja) | 繊維状乾燥肉の製法 |