JPS60130359A - もち及び米菓の製造方法 - Google Patents

もち及び米菓の製造方法

Info

Publication number
JPS60130359A
JPS60130359A JP58237307A JP23730783A JPS60130359A JP S60130359 A JPS60130359 A JP S60130359A JP 58237307 A JP58237307 A JP 58237307A JP 23730783 A JP23730783 A JP 23730783A JP S60130359 A JPS60130359 A JP S60130359A
Authority
JP
Japan
Prior art keywords
rice
added
fish meat
mixture
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
Application number
JP58237307A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0375138B2 (en:Method
Inventor
Yasuzo Uchida
内田　安三
Yasuo Iso
磯　康夫
Hiroki Saeki
宏樹 佐伯
Hitoshi Nagasaki
長崎　仁志
Makoto Ito
誠 伊藤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Maruha Nichiro Corp
Original Assignee
Taiyo Fishery Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Taiyo Fishery Co Ltd filed Critical Taiyo Fishery Co Ltd
Priority to JP58237307A priority Critical patent/JPS60130359A/ja
Publication of JPS60130359A publication Critical patent/JPS60130359A/ja
Publication of JPH0375138B2 publication Critical patent/JPH0375138B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Cereal-Derived Products (AREA)
JP58237307A 1983-12-16 1983-12-16 もち及び米菓の製造方法 Granted JPS60130359A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP58237307A JPS60130359A (ja) 1983-12-16 1983-12-16 もち及び米菓の製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP58237307A JPS60130359A (ja) 1983-12-16 1983-12-16 もち及び米菓の製造方法

Publications (2)

Publication Number Publication Date
JPS60130359A true JPS60130359A (ja) 1985-07-11
JPH0375138B2 JPH0375138B2 (en:Method) 1991-11-29

Family

ID=17013424

Family Applications (1)

Application Number Title Priority Date Filing Date
JP58237307A Granted JPS60130359A (ja) 1983-12-16 1983-12-16 もち及び米菓の製造方法

Country Status (1)

Country Link
JP (1) JPS60130359A (en:Method)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6423863A (en) * 1987-07-17 1989-01-26 Sanseidou Honpo Kk Production of fried rice cake

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58115983U (ja) * 1982-01-30 1983-08-08 栗橋　「せ」雄 削り節入りのもち

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58115983U (ja) * 1982-01-30 1983-08-08 栗橋　「せ」雄 削り節入りのもち

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6423863A (en) * 1987-07-17 1989-01-26 Sanseidou Honpo Kk Production of fried rice cake

Also Published As

Publication number Publication date
JPH0375138B2 (en:Method) 1991-11-29

Similar Documents

Publication Publication Date Title
EP0251205B1 (en) A pasty proteinaceous material or proteinaceous food from crustaceans
WO1988008675A1 (en) Process for preparing pasty proteinous material or proteinous food from crustaceans
JPS60130327A (ja) 小麦粉加工食品の製造方法
JPH0575378B2 (en:Method)
JPS59220168A (ja) ペ−スト状の蛋白質食品または蛋白質材料の製造方法
JPS60130359A (ja) もち及び米菓の製造方法
JPH05980B2 (en:Method)
JPH0472503B2 (en:Method)
JPS60130361A (ja) めん類の製造方法
JPS60130375A (ja) 肉類加工食品の製造法
JPS60130349A (ja) 乳化油脂組成物
JPH0332348B2 (en:Method)
JPH0542254B2 (en:Method)
JPH0361413B2 (en:Method)
JPH0575377B2 (en:Method)
JPH0417616B2 (en:Method)
JPH0371864B2 (en:Method)
JPH0371862B2 (en:Method)
JPH0371866B2 (en:Method)
JPH0371860B2 (en:Method)
JPS60130373A (ja) 調理食品の製造方法
JPH0357738B2 (en:Method)
JPH0317471B2 (en:Method)
JPH048018B2 (en:Method)
JPH0466539B2 (en:Method)