JPS5886062A - うにそぼろの製造方法 - Google Patents
うにそぼろの製造方法Info
- Publication number
- JPS5886062A JPS5886062A JP56183071A JP18307181A JPS5886062A JP S5886062 A JPS5886062 A JP S5886062A JP 56183071 A JP56183071 A JP 56183071A JP 18307181 A JP18307181 A JP 18307181A JP S5886062 A JPS5886062 A JP S5886062A
- Authority
- JP
- Japan
- Prior art keywords
- sea urchin
- hot water
- egg yolk
- powdered
- under heating
- 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
- 241000257465 Echinoidea Species 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 5
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 5
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 5
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 5
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 244000144977 poultry Species 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract 2
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 239000012634 fragment Substances 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000546 pharmaceutical excipient Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 241000242583 Scyphozoa Species 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000442132 Lactarius lactarius Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56183071A JPS5886062A (ja) | 1981-11-17 | 1981-11-17 | うにそぼろの製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56183071A JPS5886062A (ja) | 1981-11-17 | 1981-11-17 | うにそぼろの製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5886062A true JPS5886062A (ja) | 1983-05-23 |
| JPH0127710B2 JPH0127710B2 (enrdf_load_stackoverflow) | 1989-05-30 |
Family
ID=16129235
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56183071A Granted JPS5886062A (ja) | 1981-11-17 | 1981-11-17 | うにそぼろの製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5886062A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61139364A (ja) * | 1984-12-10 | 1986-06-26 | Amayasu Honten:Kk | 焼ウニの製造方法 |
| JP2017118856A (ja) * | 2015-12-29 | 2017-07-06 | ヱスビー食品株式会社 | 魚介肉そぼろの製造方法及び魚介肉そぼろ |
-
1981
- 1981-11-17 JP JP56183071A patent/JPS5886062A/ja active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61139364A (ja) * | 1984-12-10 | 1986-06-26 | Amayasu Honten:Kk | 焼ウニの製造方法 |
| JP2017118856A (ja) * | 2015-12-29 | 2017-07-06 | ヱスビー食品株式会社 | 魚介肉そぼろの製造方法及び魚介肉そぼろ |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0127710B2 (enrdf_load_stackoverflow) | 1989-05-30 |
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