JPS59162857A - 鮭蒲鉾の製造方法 - Google Patents
鮭蒲鉾の製造方法Info
- Publication number
- JPS59162857A JPS59162857A JP58037768A JP3776883A JPS59162857A JP S59162857 A JPS59162857 A JP S59162857A JP 58037768 A JP58037768 A JP 58037768A JP 3776883 A JP3776883 A JP 3776883A JP S59162857 A JPS59162857 A JP S59162857A
- Authority
- JP
- Japan
- Prior art keywords
- salmon
- paste
- cut
- shape
- colored
- 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
- 238000000034 method Methods 0.000 title claims description 7
- 241000972773 Aulopiformes Species 0.000 claims abstract description 37
- 235000019515 salmon Nutrition 0.000 claims abstract description 37
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 241000251468 Actinopterygii Species 0.000 claims abstract description 6
- 235000019688 fish Nutrition 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 3
- 238000004040 coloring Methods 0.000 claims 1
- 238000005520 cutting process Methods 0.000 claims 1
- 238000004898 kneading Methods 0.000 claims 1
- 239000012778 molding material Substances 0.000 claims 1
- 239000011230 binding agent Substances 0.000 abstract 2
- 239000000463 material Substances 0.000 description 10
- 235000014594 pastries Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000004804 winding Methods 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
- 235000002245 Penicillium camembertii Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000002639 sodium chloride 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
Landscapes
- Fish Paste Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58037768A JPS59162857A (ja) | 1983-03-08 | 1983-03-08 | 鮭蒲鉾の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58037768A JPS59162857A (ja) | 1983-03-08 | 1983-03-08 | 鮭蒲鉾の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59162857A true JPS59162857A (ja) | 1984-09-13 |
| JPH0332349B2 JPH0332349B2 (cs) | 1991-05-10 |
Family
ID=12506643
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58037768A Granted JPS59162857A (ja) | 1983-03-08 | 1983-03-08 | 鮭蒲鉾の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59162857A (cs) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100911808B1 (ko) | 2009-01-27 | 2009-08-12 | 예인해 | 납작한 어묵용 어묵냉각기 |
-
1983
- 1983-03-08 JP JP58037768A patent/JPS59162857A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100911808B1 (ko) | 2009-01-27 | 2009-08-12 | 예인해 | 납작한 어묵용 어묵냉각기 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0332349B2 (cs) | 1991-05-10 |
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