JPS5925666A - 魚肉練製品の製造法 - Google Patents
魚肉練製品の製造法Info
- Publication number
- JPS5925666A JPS5925666A JP57135956A JP13595682A JPS5925666A JP S5925666 A JPS5925666 A JP S5925666A JP 57135956 A JP57135956 A JP 57135956A JP 13595682 A JP13595682 A JP 13595682A JP S5925666 A JPS5925666 A JP S5925666A
- Authority
- JP
- Japan
- Prior art keywords
- roux
- sense
- eating
- amount
- 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 19
- 235000013372 meat Nutrition 0.000 title claims abstract description 11
- 229940023462 paste product Drugs 0.000 title claims description 3
- 238000002360 preparation method Methods 0.000 title description 2
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 20
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 241000209140 Triticum Species 0.000 abstract description 6
- 235000021307 Triticum Nutrition 0.000 abstract description 6
- 235000014121 butter Nutrition 0.000 abstract description 6
- 235000013310 margarine Nutrition 0.000 abstract description 6
- 239000003264 margarine Substances 0.000 abstract description 6
- 235000019198 oils Nutrition 0.000 abstract description 4
- 235000019197 fats Nutrition 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000007865 diluting Methods 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 235000019465 surimi Nutrition 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 9
- 235000013599 spices Nutrition 0.000 description 6
- 235000008429 bread Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 235000004611 garlic Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 244000151012 Allium neapolitanum Species 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000012046 side dish Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000001931 piper nigrum l. white Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 108010043137 Actomyosin Proteins 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 244000250129 Trigonella foenum graecum Species 0.000 description 1
- 235000001484 Trigonella foenum graecum Nutrition 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000001019 trigonella foenum-graecum Nutrition 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57135956A JPS5925666A (ja) | 1982-08-03 | 1982-08-03 | 魚肉練製品の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57135956A JPS5925666A (ja) | 1982-08-03 | 1982-08-03 | 魚肉練製品の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5925666A true JPS5925666A (ja) | 1984-02-09 |
| JPH0113336B2 JPH0113336B2 (enrdf_load_stackoverflow) | 1989-03-06 |
Family
ID=15163766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57135956A Granted JPS5925666A (ja) | 1982-08-03 | 1982-08-03 | 魚肉練製品の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5925666A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026648A (zh) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | 鱼滑及其制作方法 |
| CN104026651A (zh) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | 虾滑及其制作方法 |
-
1982
- 1982-08-03 JP JP57135956A patent/JPS5925666A/ja active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026648A (zh) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | 鱼滑及其制作方法 |
| CN104026651A (zh) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | 虾滑及其制作方法 |
| CN104026651B (zh) * | 2014-06-27 | 2016-02-24 | 山东佳士博食品有限公司 | 虾滑的制作方法 |
| CN104026648B (zh) * | 2014-06-27 | 2016-04-20 | 山东佳士博食品有限公司 | 鱼滑的制作方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0113336B2 (enrdf_load_stackoverflow) | 1989-03-06 |
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