JPS5911145A - 肉様食品の製造法 - Google Patents
肉様食品の製造法Info
- Publication number
- JPS5911145A JPS5911145A JP12028882A JP12028882A JPS5911145A JP S5911145 A JPS5911145 A JP S5911145A JP 12028882 A JP12028882 A JP 12028882A JP 12028882 A JP12028882 A JP 12028882A JP S5911145 A JPS5911145 A JP S5911145A
- Authority
- JP
- Japan
- Prior art keywords
- protein
- meat
- flat
- resultant
- food
- 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 17
- 238000002360 preparation method Methods 0.000 title description 2
- 239000000463 material Substances 0.000 claims abstract description 43
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 36
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 36
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000001125 extrusion Methods 0.000 claims abstract description 3
- 238000000465 moulding Methods 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 3
- 241000234282 Allium Species 0.000 claims 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 11
- 241000251468 Actinopterygii Species 0.000 abstract description 5
- 235000010469 Glycine max Nutrition 0.000 abstract description 4
- 238000005520 cutting process Methods 0.000 abstract description 4
- 235000013555 soy sauce Nutrition 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 abstract description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 2
- 239000008158 vegetable oil Substances 0.000 abstract description 2
- 235000019992 sake Nutrition 0.000 abstract 2
- 241000283690 Bos taurus Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 25
- 238000005554 pickling Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002648 laminated material Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- HHAYZNXQENSUSV-QTNFYWBSSA-M sodium;(2s)-2-aminopentanedioic acid;chloride Chemical compound [Na+].[Cl-].OC(=O)[C@@H](N)CCC(O)=O HHAYZNXQENSUSV-QTNFYWBSSA-M 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12028882A JPS5911145A (ja) | 1982-07-09 | 1982-07-09 | 肉様食品の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12028882A JPS5911145A (ja) | 1982-07-09 | 1982-07-09 | 肉様食品の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5911145A true JPS5911145A (ja) | 1984-01-20 |
| JPH0246180B2 JPH0246180B2 (enrdf_load_stackoverflow) | 1990-10-15 |
Family
ID=14782526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12028882A Granted JPS5911145A (ja) | 1982-07-09 | 1982-07-09 | 肉様食品の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5911145A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6274261A (ja) * | 1985-09-26 | 1987-04-06 | Tech Res Assoc Extru Cook Food Ind | ひき肉加工食品の製造法 |
| JP2008161105A (ja) * | 2006-12-28 | 2008-07-17 | Fuji Oil Co Ltd | 肉様加工食品の製造法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5551533A (en) * | 1978-10-12 | 1980-04-15 | Toray Ind Inc | Frp formation |
-
1982
- 1982-07-09 JP JP12028882A patent/JPS5911145A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5551533A (en) * | 1978-10-12 | 1980-04-15 | Toray Ind Inc | Frp formation |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6274261A (ja) * | 1985-09-26 | 1987-04-06 | Tech Res Assoc Extru Cook Food Ind | ひき肉加工食品の製造法 |
| JP2008161105A (ja) * | 2006-12-28 | 2008-07-17 | Fuji Oil Co Ltd | 肉様加工食品の製造法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0246180B2 (enrdf_load_stackoverflow) | 1990-10-15 |
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