JPS60149362A - 練製品の製造法 - Google Patents

練製品の製造法

Info

Publication number
JPS60149362A
JPS60149362A JP59006447A JP644784A JPS60149362A JP S60149362 A JPS60149362 A JP S60149362A JP 59006447 A JP59006447 A JP 59006447A JP 644784 A JP644784 A JP 644784A JP S60149362 A JPS60149362 A JP S60149362A
Authority
JP
Japan
Prior art keywords
paste
raw
starch
steamed
small amount
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
JP59006447A
Other languages
English (en)
Japanese (ja)
Other versions
JPS6156991B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html
Inventor
Yoshinori Kurihara
栗原 義範
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.)
Bibun Corp
Original Assignee
Bibun Corp
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 Bibun Corp filed Critical Bibun Corp
Priority to JP59006447A priority Critical patent/JPS60149362A/ja
Publication of JPS60149362A publication Critical patent/JPS60149362A/ja
Publication of JPS6156991B2 publication Critical patent/JPS6156991B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Fish Paste Products (AREA)
JP59006447A 1984-01-18 1984-01-18 練製品の製造法 Granted JPS60149362A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP59006447A JPS60149362A (ja) 1984-01-18 1984-01-18 練製品の製造法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59006447A JPS60149362A (ja) 1984-01-18 1984-01-18 練製品の製造法

Publications (2)

Publication Number Publication Date
JPS60149362A true JPS60149362A (ja) 1985-08-06
JPS6156991B2 JPS6156991B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1986-12-04

Family

ID=11638668

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59006447A Granted JPS60149362A (ja) 1984-01-18 1984-01-18 練製品の製造法

Country Status (1)

Country Link
JP (1) JPS60149362A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020060630A (ko) * 2002-04-26 2002-07-18 이원갑 어류와 연체류를 이용한 혼합 연육 및 연제품의 제조방법
CN106261983A (zh) * 2016-08-30 2017-01-04 广西慧投互联网金融服务有限公司 一种鱼骨休闲食品去腥工艺

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020060630A (ko) * 2002-04-26 2002-07-18 이원갑 어류와 연체류를 이용한 혼합 연육 및 연제품의 제조방법
CN106261983A (zh) * 2016-08-30 2017-01-04 广西慧投互联网金融服务有限公司 一种鱼骨休闲食品去腥工艺

Also Published As

Publication number Publication date
JPS6156991B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1986-12-04

Similar Documents

Publication Publication Date Title
JPS6240271A (ja) カプセル含有食品
KR102254039B1 (ko) 조미 아귀포 및 이의 제조 방법
JP4138889B2 (ja) 食肉改質剤
ES2202376T3 (es) Metodo para producir alimentos carnicos procesados esponjosos.
KR100730997B1 (ko) 돈육을 이용한 육포의 제조방법
JP3115288B1 (ja) 食肉加工品及びその製造方法
KR101993694B1 (ko) 알카리수 부대 찌개 및 그의 제조방법
KR101993695B1 (ko) 알카리수 삼겹살 부대 찌개 및 그의 제조방법
JPS60149362A (ja) 練製品の製造法
JPH08317780A (ja) 冷凍食品の製造方法
JP4658272B2 (ja) 保水性の高い卵白粉末の製造方法
JPH0638710A (ja) ハンバーグ及びその製造方法
KR101993696B1 (ko) 알카리수 만두 부대 찌개 및 그의 제조방법
JPH01228449A (ja) 食品の保存方法
EP1051915B1 (en) Fermented organic acid that changes cell and protein functions
JPS6016219B2 (ja) 繊維性食品の製造法
JPH0616691B2 (ja) 熟成風味を有する肉製品の製造法
JP2001224335A (ja) 食感の改善された食肉加工食品
JPH0369255B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JP2025023843A (ja) パック入り焼成魚肉フレークの製造方法
JPH0642821B2 (ja) 粉末オイスタージユース組成物及びその製造方法並びに粉末オイスタージユース組成物による生鮮食品の鮮度保持法
RU2196481C1 (ru) Способ получения сбалансированного пищевого продукта
JPS58162265A (ja) 練製品の製造法
KR100697247B1 (ko) 메추리 햄 제조방법
JPS594979B2 (ja) 新食品素材の製造法