JPS59151866A - 乳風味の魚肉練製品 - Google Patents
乳風味の魚肉練製品Info
- Publication number
- JPS59151866A JPS59151866A JP58025258A JP2525883A JPS59151866A JP S59151866 A JPS59151866 A JP S59151866A JP 58025258 A JP58025258 A JP 58025258A JP 2525883 A JP2525883 A JP 2525883A JP S59151866 A JPS59151866 A JP S59151866A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- product
- paste
- milk
- fish 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 30
- 229940023462 paste product Drugs 0.000 title claims abstract description 12
- 235000013365 dairy product Nutrition 0.000 title abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 235000014121 butter Nutrition 0.000 claims abstract description 9
- 238000004898 kneading Methods 0.000 claims abstract description 7
- 235000013310 margarine Nutrition 0.000 claims abstract description 4
- 239000003264 margarine Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 241001098054 Pollachius pollachius Species 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 241000785681 Sander vitreus Species 0.000 abstract 1
- 210000003254 palate Anatomy 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 230000000630 rising effect Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000276498 Pollachius virens Species 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000013305 food 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
- 241001313700 Gadus chalcogrammus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000246358 Thymus Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940073490 sodium glutamate Drugs 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
- 235000019465 surimi Nutrition 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58025258A JPS59151866A (ja) | 1983-02-16 | 1983-02-16 | 乳風味の魚肉練製品 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58025258A JPS59151866A (ja) | 1983-02-16 | 1983-02-16 | 乳風味の魚肉練製品 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59151866A true JPS59151866A (ja) | 1984-08-30 |
| JPS62663B2 JPS62663B2 (enExample) | 1987-01-08 |
Family
ID=12160990
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58025258A Granted JPS59151866A (ja) | 1983-02-16 | 1983-02-16 | 乳風味の魚肉練製品 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59151866A (enExample) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100569458B1 (ko) * | 2004-08-21 | 2006-04-07 | 현대자동차주식회사 | 차량의 통합형 전장품 전원 공급 장치 |
-
1983
- 1983-02-16 JP JP58025258A patent/JPS59151866A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62663B2 (enExample) | 1987-01-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104305273A (zh) | 一种富含血红蛋白的畜禽血制品及其加工方法 | |
| WO1997014320A1 (fr) | Aliments transformes en mousse de viande | |
| JPS59151866A (ja) | 乳風味の魚肉練製品 | |
| JPS6210144B2 (enExample) | ||
| JPS59125849A (ja) | 畜肉・魚肉加工食品の製造法 | |
| JPH0257163A (ja) | 魚肉練製品 | |
| JPS63233764A (ja) | レバー様加工食品の製造方法 | |
| JPS5841818B2 (ja) | 食品の製造方法 | |
| JPS60248156A (ja) | ソ−セ−ジ及びペ−スト状食品 | |
| JPS5930065B2 (ja) | 乾燥練製品の製造法 | |
| JP2001186867A (ja) | 粒状具材を含有する加熱処理成型食品及びその製法 | |
| JPS63254962A (ja) | 低カロリ−食肉製品及びその製造方法 | |
| JPH0123107B2 (enExample) | ||
| JP2000139414A (ja) | ソーセージ及びその製造方法 | |
| JPS6225344B2 (enExample) | ||
| JPH0626520B2 (ja) | 鶏皮組成物 | |
| JPS61209572A (ja) | 加工食料品の製造方法 | |
| JPH02295466A (ja) | 魚肉ねり製品の製造法 | |
| RU2073469C1 (ru) | Способ производства полуфабриката из картофеля | |
| JPS61231958A (ja) | 食品類の製造方法 | |
| JP3165408B2 (ja) | 水産練り製品の製造方法 | |
| JPS63207365A (ja) | 魚肉練製品 | |
| JPS6225953A (ja) | ソフト水産練製品の製造法 | |
| JPS6012960A (ja) | ソフトなハンバ−グ・ステ−キの製造法 | |
| JPS59156268A (ja) | ハンバ−グなどの製造方法 |