JPS60203136A - Fish meat bleaching method and apparatus - Google Patents
Fish meat bleaching method and apparatusInfo
- Publication number
- JPS60203136A JPS60203136A JP5842084A JP5842084A JPS60203136A JP S60203136 A JPS60203136 A JP S60203136A JP 5842084 A JP5842084 A JP 5842084A JP 5842084 A JP5842084 A JP 5842084A JP S60203136 A JPS60203136 A JP S60203136A
- Authority
- JP
- Japan
- Prior art keywords
- water
- fish meat
- fresh water
- fish
- bleaching
- 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.)
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Links
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- Processing Of Meat And Fish (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
く技術分類・分野〉
開示技術は、蒲鉾等の魚肉練製品の原料となる魚肉の水
溶性蛋白質、血液、脂肪等を連続的に水晒しする技術分
野に属する。[Detailed Description of the Invention] Technical Classification/Field> The disclosed technology belongs to the technical field of continuously exposing water-soluble protein, blood, fat, etc. of fish meat, which is a raw material for fish paste products such as kamaboko, to water.
〈要旨の解説〉
而して、この出願の発明は、内臓等全除去した後、魚肉
採取機で採肉された助宗鱈、鰺等の魚肉と水晒し用の清
水を混合して魚肉等を洗浄、又は水晒しする方法と、そ
れに直接使用する魚肉水晒し装置に関する発明であり、
特に、魚肉定量ポンプからの魚肉の供給量にあわせて清
水供給ポンプからの清水の供給量全該各ボングに接続さ
れている制御装置を介し目動制御して供給ヘッダ内で常
に一定比率になるように両者を配合し、この配合された
原液を該供給ヘッダに少なくとも一つ連結された管路混
合器内に送給して連続的に水晒しするようにした魚肉水
晒し方法と該方法に直接使用する魚肉水晒し装置に係る
発明である。<Explanation of the gist> The invention of this application is to prepare fish meat, etc. by mixing the fish meat of Sukemune cod, horse mackerel, etc. harvested with a fish meat collecting machine with clean water for bleaching after removing all internal organs etc. This invention relates to a method for washing or exposing fish to water, and a device for exposing fish meat to water that is directly used for the process.
In particular, in accordance with the amount of fish meat supplied from the fish metering pump, the total amount of fresh water supplied from the fresh water supply pump is controlled by the control device connected to each bong so that it is always kept at a constant ratio within the supply header. A method for bleaching fish meat, which comprises blending both of the above, and feeding the blended stock solution into at least one pipe mixer connected to the supply header to continuously expose the fish meat to water, and the method. This invention relates to a fish meat bleaching device that can be used directly.
〈従来技術〉
周知の如く、内臓等を除去しrc r&、魚肉採取機で
採肉された魚肉の落し身は、血液、体液等で汚れている
ので水洗される。<Prior Art> As is well known, the fallen fish meat, which has been harvested using a fish harvesting machine after removing internal organs, etc., is washed with water because it is contaminated with blood, body fluids, etc.
又、助宗鱈等の白身魚を蒲鉾等の練製品原料である冷凍
すり身に加工する場合には、冷凍変性全防上するためV
C該魚肉を水晒しし、落し身に含捷れている水m性蛋白
質、塩類等を元号取り除かねばならないし、鰺や鰯等の
赤身魚の」烏合Vこは、水溶性蛋白質、1類等の他に過
剰の脂肪分等を水晒しにより除去せねばならない。In addition, when processing white fish such as Sukemune cod into frozen surimi, which is a raw material for paste products such as kamaboko, V is used to completely prevent freezing denaturation.
The fish meat must be soaked in water to remove water-soluble proteins, salts, etc. contained in the fish meat, and water-soluble protein, type 1, of red fish such as mackerel and sardine must be removed. In addition to the above, excess fat must be removed by soaking in water.
而して、i1図に示す如く、例えば、従来の魚肉水晒し
方法は魚肉の落し身1を1対の配合タンク2,2に供給
し、(a水3を供給して攪拌し、配合した原料4ケ受タ
ンク5に−[貯留し、陸−1−工場のような(’fl水
3が十分ある場合には移送ポンプ6を介して複数の晒し
タンク7.7・・に配置原液4を直接送給して魚肉の混
合水晒しを行っている。As shown in Fig. i1, for example, in the conventional fish meat water bleaching method, dropped fish meat 1 is supplied to a pair of mixing tanks 2, 2, (a water 3 is supplied and mixed, 4 raw materials are stored in a receiving tank 5, and when there is enough water 3, the stock solution 4 is placed in multiple bleaching tanks 7, 7, etc. via a transfer pump 6. The fish meat is mixed with water and bleached by directly feeding the water.
く従来技術の問題点〉
きりながら、従来の魚肉水晒し方法では、落し身1と清
水3の割合が正確につかめず、十分な配付ができないた
め効率的な魚肉の水晒しができず、又、過剰なln水3
を必要とし洋上の工船における叩く、海水から蒸溜水を
とり清水として用いる場合には不経済であり、又、処理
量に対して設備も大型となり品質管理も十分にできない
欠点があった。However, in the conventional method of soaking fish meat in water, the ratio of 1 part of the fish meat to 3 parts of fresh water cannot be accurately determined, and sufficient distribution cannot be achieved, making it impossible to bleach the fish meat efficiently. , excess ln water 3
It is uneconomical when distilled water is extracted from seawater and used as fresh water for pounding on offshore engineering ships, and the equipment is large in relation to the amount of processing, making it impossible to adequately control quality.
又、これまでの水晒し工程では複数の晒しタンク7を使
用しているため、晒しタンク7や攪拌装置8の清掃が困
難であり、サニタリー性が低く、更に、設備面積や高さ
に制限を受け、装置全体が大規模となり、設備費も大き
くなる不利点があった。In addition, since multiple bleaching tanks 7 are used in the conventional water bleaching process, it is difficult to clean the bleaching tanks 7 and the stirring device 8, resulting in poor sanitary performance, and furthermore, there are restrictions on equipment area and height. As a result, the overall size of the device was large, and the equipment cost was also high.
更に、晒しタンク7中で回転羽根を使用して混合攪拌の
水晒しを行っているためにタンクの隅と中央部とては原
料4の混合イ〃拌が均一になり帷く、水晒し時間がばら
つき、安定かつ選択的な管理が十分にできない不具合が
あった。Furthermore, since the water exposure is carried out by mixing and stirring using a rotary blade in the exposure tank 7, the mixing of the raw materials 4 is uniform in the corners and center of the tank, and the exposure time is longer. There was a problem that the results were inconsistent and stable and selective management was not possible.
このため、供給できる清水3の量が限られている洋上で
は、従来より配合タンク2を使用して落し身1と清水3
の配合割合を決めているが、配合タンク2とそれに付設
された上下のレベル計9゜10だけで清水3の配合比を
決めているために、船体の動揺や振動により、清水3の
配合比が正確にできないため1C品質管理が難しく、清
水3の使用量も多い欠点があった。For this reason, on the ocean where the amount of fresh water 3 that can be supplied is limited, the mixing tank 2 has traditionally been used to mix Ochimi 1 and fresh water 3.
However, since the mixing ratio of fresh water 3 is determined only by the mixing tank 2 and the upper and lower levels attached to it (9°10), the mixing ratio of fresh water 3 may change due to the movement and vibration of the ship. It is difficult to control the quality of 1C because it cannot be done accurately, and the amount of Shimizu 3 used is large.
又、落し身1と(H水3の混合比を魚肉の鮮度や時間的
な肉質の変化にあわせて変更するようにしているたぬ、
1−下のレベル計9,10を移動させているが作業性が
悪く調整も難しい難点があった。In addition, the mixing ratio of 1 part of the dropped fish and 3 parts of the water is changed according to the freshness of the fish meat and changes in the meat quality over time.
Level gauges 9 and 10 below 1-1 were moved, but the workability was poor and adjustment was difficult.
又、上部が開放されている晒しタンクでは、晒し水の中
Vこ空気を混入しゃすぐ、71−fに酸素の混入は魚肉
に対して好ましくない。In addition, in a bleaching tank with an open top, air should not be mixed into the bleaching water, and oxygen mixing in 71-f is unfavorable for fish meat.
史Vこ、配合タンク2,2や攪拌装置8を使用するため
、清掃が困難でありサニタリー性が低い不具合がちり、
加えて、バッチ式であるため装置全体が大規模となり、
設置面積、並びに、設備費が大きくなる不利点があった
。Since the blending tanks 2 and 2 and the stirring device 8 are used, cleaning is difficult and sanitary problems are low.
In addition, since it is a batch type, the entire equipment is large-scale.
This has the disadvantage of increasing the installation area and equipment costs.
これらに対処するに、特公昭50−25025号公報の
連続魚肉水晒し装置等が案出されているが、該押装置は
魚肉定)五ポンプの能力変更eこよる魚肉供給ヘッダ内
の圧力変動のため、実際供給さJする清水供給量は一定
比率になりにくいし攪打翼k 1jiMえた密閉式のj
#拌槽ば清掃がより困難という欠点があった。In order to deal with these problems, a continuous fish meat soaking device etc., as disclosed in Japanese Patent Publication No. 50-25025, has been devised. Therefore, the amount of fresh water actually supplied is difficult to maintain a constant ratio, and a closed type water tank with stirring blades k1jiM is used.
#The mixing tank had the disadvantage that it was more difficult to clean.
〈発明の目的〉
この出願の発明は」二連従来技術に基づく魚肉水晒し方
法及び装置4の問題点を解決丁べき技術的課題とし、魚
肉と清水を常に一定比率で配付し、連続的に無i跣拌混
合して魚肉の水晒しができるようにし、食品加工産業に
おける魚肉利用分野に益する優れた魚肉水晒し方法及び
装置filtを堤供せんとするものである。<Purpose of the Invention> The invention of this application is a technical problem to be solved by solving the problems of the fish meat water bleaching method and device 4 based on the conventional technology, and is a method to continuously distribute fish meat and fresh water at a constant ratio. The purpose of the present invention is to provide an excellent method and apparatus for bleaching fish meat that can be mixed with water without stirring and is beneficial to the field of fish meat utilization in the food processing industry.
〈発明の構成〉
上述目的Vこ沿い先述時計請求の411囲を装置とする
この出願の発明の114成は前述問題点を)リイ決する
ために、魚肉定量ポンプからの魚肉供給量Vこあわせて
清水供給ポンプを自動制御させて清水を供給ヘッダ内に
供1治し、両@を一定比率で配合できるようにし、この
配合された原液を該供給ヘッダUこ少くとも一つ連結さ
れた管路混合器内υこ1・F)・ノ゛d的(′こ供給し
、jJjlH攪拌混付攪拌焦付の水晒し百二行なうよう
にした技術内子1役金講じたものである。<Structure of the Invention> In accordance with the above-mentioned purpose V, the invention of the present application, which uses the above-mentioned clock claim 411 as a device, solves the above-mentioned problems. The fresh water supply pump is automatically controlled to feed fresh water into the supply header so that both can be mixed at a constant ratio, and this blended stock solution is mixed in at least one pipe connected to the supply header U. This technique was designed to supply water to the inside of the vessel, stir, mix, stir, and scorch.
〈実施例〉
矢に、この出願の発明の実施例を第2図(/こfメY)
て説明丁れは以”Fの辿りである。尚、第1図と同一態
様部分は同一41号を用いて1況明するものとする。<Example> Figure 2 shows an example of the invention of this application in the arrow.
The explanation follows from "F" below.The same parts as in FIG. 1 will be explained using the same reference number 41.
1は魚肉の落し身であり−、内1賊等を除去して洗浄さ
れており、図示しない可変速モータと回転発信器イ;4
設の定jA−ポンプ11のホッパ12内に−l貯留さり
、、又、該定量ポンプ11は供4ヘッダ13Vこ連結さ
れている。1 is a piece of fallen fish meat, which has been cleaned to remove impurities, etc., and a variable speed motor and a rotation transmitter (not shown);
Settings jA-l is stored in the hopper 12 of the pump 11, and the metering pump 11 is connected to the four headers 13V.
而して、’tlt水;3が貯留されたタンク14は瞬間
流量計付設のvIL量計15、図示しない可変速モータ
と回転発信器イ]設の清水供給ポンプ16、切換パルプ
17を弁じてJl記供給ヘッダ13に連結されている。The tank 14 in which the 'tlt water; It is connected to the Jl supply header 13.
又、咳供給ヘッダ13はブースタポンプ18ケ介して管
路?lL付器19を複数直列、且つ、−直線に連1債さ
せているパイプ20に連結されている。Also, the cough supply header 13 is connected to a conduit via 18 booster pumps? A plurality of IL attachments 19 are connected to a pipe 20 that is connected in series and in a straight line.
セして、定;注ポング11、流量計15、++’?水供
給ボンフ16は静IXI装置適としてのガ用1卸盤21
に各々電気的に接続されており、又、供給ヘッダ13は
圧力発信器22ケ弁して該制御盤21VC電気的に接続
さFして魚肉水晒し装置23を構成するようになってい
る。Set, set; injection pump 11, flow meter 15, ++'? Water supply bong 16 is suitable for static IXI device 1 distributor 21
In addition, the supply header 13 is electrically connected to the control panel 21VC through 22 pressure transmitter valves to form a fish meat bleaching device 23.
上述構成において、落し身1を定量ポンプ11により定
置的に供給ヘッダ13に一送給する。この落し身1の供
給量(定量ポンプ11の回転数)に合わせて清水供給ポ
ンプ16の清水3の吐出量を制御盤21′ff:介して
目動的に制御し、落し身1と清水3とが一定の混合比を
常に保持するように上記供給ヘッダ13内に各々供給さ
れるようになっている。In the above-mentioned configuration, the droplet 1 is fixedly fed to the supply header 13 by the metering pump 11. The amount of fresh water 3 discharged from the fresh water supply pump 16 is visually controlled via the control panel 21'ff in accordance with the supply amount of the fallen fish 1 (the number of revolutions of the metering pump 11), and and are supplied into the supply header 13 so as to always maintain a constant mixing ratio.
このとき、定量ポンプ11の能力変更による供給ヘッダ
13内の圧力変動を圧力発信器22で検出し、制御盤2
1合弁して圧力変動による清水供給ポンプ16の体積効
率の変化による清水3の流量の変動を補正すると共に、
清水供給ポンプ16の体積効率の変化による流量変化を
検出し、該清水供給ポンプ16の吐出量’x rtli
正するようVこなっている。At this time, pressure fluctuations in the supply header 13 due to changes in the capacity of the metering pump 11 are detected by the pressure transmitter 22, and the control panel 2
1 jointly corrects fluctuations in the flow rate of fresh water 3 due to changes in the volumetric efficiency of the fresh water supply pump 16 due to pressure fluctuations,
A change in flow rate due to a change in volumetric efficiency of the fresh water supply pump 16 is detected, and the discharge amount 'x rtli of the fresh water supply pump 16 is detected.
I'm doing V to correct it.
そして、このように一定の比率で配合された原液4′ヲ
ブースタポンプ18vこより管路混合器19を配置した
バイブ配管20内を移送することで該原液4′ を連続
的Vこ無攪拌混合し、魚肉の水晒しケスムーズに効率1
く行なうようになっている、リリこ、魚肉の鮮度、並び
に肉質による水晒し時間の調整は定IFj−ポング11
とブースタポンプ18の回転数詞イ卸とバイブ20の長
さを調整することで行なうことができる。Then, the stock solution 4' mixed at a constant ratio is transferred from the booster pump 18V through the vibrator pipe 20 in which the pipe mixer 19 is arranged, so that the stock solution 4' is continuously mixed without stirring. , Smoothly and efficiently soaking fish meat in water 1
The water exposure time can be adjusted according to the freshness of the fish meat and the quality of the meat.
This can be done by adjusting the rotation speed of the booster pump 18 and the length of the vibrator 20.
〈他の実施19す〉
第:3図(fこ示−1−f、il様に於て、23′は魚
肉水晒し装置であり、バイブラインを蛇行させてバイブ
20′ギFの設置fl場所の限らitた場合でも効率良
く原液4′合:水晒し−Cきるようにしたものである。<Other implementation 19> Figure 3 (f) In Fig. 1-f, il, 23' is a fish meat soaking device, and the vibrator 20' is installed by meandering the vibrator line. Even when space is limited, it is possible to efficiently combine the stock solution 4' and water-bleach.
尚、図示の都会l: :llI ill、II盤等は略
省しであるが、−に連実施例と同様に定…:ポング11
、落し才1の供給量にあわせてln水3のIJ(給壮金
目切制御し、落し身1と711t水3ケ一定比率で配付
できるようVCなっている。In addition, although the illustrated city l: :llI ill, II board, etc. are omitted, they are defined in the same way as in the - related example...: Pong 11
, VC is set so that IJ of ln water 3 is controlled according to the supply amount of Otoshi 1 and 3 711t water can be distributed at a constant ratio.
尚、この出願の発明の実施態様は上述各実Mi汐11に
限るものでないことは勿論であり、例えば、(其;1潜
ヘツダ(lこ分岐したバイブ全連結して管路混合器を籠
列VC配設したバイブラインに落し身と清水を配合した
原液全複数のブースタポンプを介して送給するようにす
る、管路混合器に接続するパイプの直径′(r−設計に
より管路混合器より太くしたり、細くシたりする管種々
の態様が採用可能である。It should be noted that the embodiments of the invention of this application are of course not limited to the above-mentioned actual Mishio 11. The diameter of the pipe connected to the pipe mixer (r-designed for pipe mixing Various configurations of the tube can be adopted, such as making it thicker or thinner than the container.
〈発明の効果〉
以上、この出願の発明によれば、魚肉水晒し方法におい
て魚肉の供給:汁にあわせてlH水の供給4孔を目動制
御して一定比率で配合するようしこしたことにより、例
えば、船体の動揺や振動等による外部の影響に左右され
ることなく、目、つ、誤作動等も少なく安定した配合が
できる優れた効果がある。<Effects of the Invention> As described above, according to the invention of this application, in the method of exposing fish meat to water, the supply of fish meat: The four holes for supplying lH water are controlled in a fixed ratio according to the juice, and the water is mixed at a constant ratio. This has the excellent effect of making stable formulations possible without being affected by external influences such as the movement and vibration of the ship, and with fewer eye irritations, malfunctions, etc.
そして、魚肉と清水の各供給量を自動1ffll hl
I して両者の/14会比全変史することができること
りこより水晒しの作業性がよく、鮮度や時期的な肉質の
変化にあわせて混合比をこ1めに変更することができ、
水晒し工程の自動化や衛生対策も容易であり、更に、I
) Hメータによる時間の自動調整、水分d1による清
水添加率の自動調整、瞬間流量計VCより晒し原液の生
産量が瞬時に判断できて以後の機器の能力設定も容易に
なる等水晒し工程全体の品質管理が容易になる効果があ
る。Then, the amount of fish meat and fresh water supplied is automatically adjusted to 1ffll hl.
The workability of bleaching with water is better than that of Kotoriko, which can completely change the ratio of both, and the mixing ratio can be changed from time to time according to changes in freshness and meat quality over time.
It is easy to automate the water exposure process and take sanitary measures, and
) Automatic adjustment of time using H meter, automatic adjustment of fresh water addition rate using moisture d1, instantaneous flow meter VC to instantly determine the production volume of the bleaching stock solution, making it easy to set the capacity of subsequent equipment, etc. The entire bleaching process. This has the effect of making quality control easier.
又、魚肉定lポンプと清水供給ポンプと全供給へノダに
各々連結し、供給ヘッダと該各ポンプとを1lill
flIll装置に各々接続し、而して、該供給ヘッダを
ブースタポンプを介して少なくとも一つの管路混合器に
連結したことにより、魚肉と71’?水の配合及び、−
f:ね、らの配合原液の水晒し]二程が連続して効率よ
くでさる効果がある。In addition, the fish meat constant pump and fresh water supply pump are connected to the total supply, and the supply header and each pump are connected to the 1 liter pump.
fish meat and 71'? by connecting the feed headers to at least one line mixer via a booster pump. Water formulation and -
f: Bleaching the blended stock solution of Ne, et al.] There is an effect that the two steps can be carried out continuously and efficiently.
史に、装置全体がコンパクトになり、設置4場所しこ!
fill約を受けず設備費が安価であり、又、各機器の
構成がンングルで密閉構造であるために使用後、水、湯
等ケ流すだけで清掃がて゛き、消毒液ケ流すだけで装置
内の殺菌かり能であり、又、裡数の管路混合器を第;3
図の如く近づけて設置すれば管路混@器のみをバイブか
ら取り外してす5放掃除する、ことも容易であり、ザニ
タリー性が高いというメリットがある。Historically, the entire device has become more compact and can be installed in four locations!
The equipment cost is low as there is no fill contract, and since each device has a closed structure, it can be cleaned by simply flushing water, hot water, etc. after use, and the inside of the device can be cleaned by simply flushing disinfectant solution. It has a sterilization capacity, and also has several pipe mixers.
If installed close together as shown in the figure, it is easy to remove only the conduit mixer from the vibrator and clean it completely, which has the advantage of being highly sanitary.
加えて、管路混合器を1史用することにより、均一な混
合水晒しが短時間で効率よくできるため、水晒し時間の
短縮と清水の節約ができる利点があり、密蔽連続式で且
つ情拌翼等がないので、晒し水の中に空中からの空気を
混入させることがなく酸素による晒し肉への悪影響もな
い。In addition, by using the pipe mixer once, it is possible to uniformly expose mixed water in a short time and efficiently, which has the advantage of shortening the exposure time and saving fresh water. Since there are no stirrers, etc., air from the air is not mixed into the bleaching water, and oxygen does not have an adverse effect on the bleached meat.
史に、不発明の装置は水晒しのみでなく、水晒し前の予
11tti洗浄や落し身重外の魚肉等の水による洗浄に
も利用できる。Historically, the uninvented device can be used not only for bleaching, but also for pre-cleaning before bleaching, and for washing fish meat, etc. other than dead weight, with water.
第1図は従来技術に基づく魚肉水晒し方法の匝略説明図
、第2,3図はこの出願の発明の詳細な説明図であり、
第2図は■実施例の概略説明図、第:3図は他の実施例
の概略説明図である。
1・・・魚肉、 3・・清水、 4′・・原液、11・
魚肉定量ポンプ、 16 清水供給ポンプ、13・・・
供給ヘッダ、 21・・制御装置、18・・ブースタポ
ンプ、19・管路混合器、23.23′・・・魚肉水晒
し装置FIG. 1 is a schematic explanatory diagram of a method for exposing fish meat to water based on the prior art, and FIGS. 2 and 3 are detailed explanatory diagrams of the invention of this application.
FIG. 2 is a schematic explanatory diagram of the first embodiment, and FIG. 3 is a schematic explanatory diagram of another embodiment. 1...fish meat, 3...clean water, 4'...undiluted solution, 11...
Fish meat metering pump, 16 Fresh water supply pump, 13...
Supply header, 21...Control device, 18...Booster pump, 19.Pipe mixer, 23.23'...Fish meat bleaching device
Claims (2)
において、魚肉の供給数にあわせて清水の供給量を制御
して一定比率で配合し、この配合された原液を管路混合
器内に供給して連続的に水晒しするようにしたことを特
徴とする魚肉水晒し方法。(1) In the method of mixing fish meat and fresh water and exposing the fish meat to water, the amount of fresh water supplied is controlled according to the number of fish meat supplied and mixed at a constant ratio, and this mixed stock solution is mixed in a pipe. A method for exposing fish meat to water, characterized in that it is supplied into a vessel and exposed to water continuously.
に直接1史用する装置において、魚肉定量ポンプと清水
供給ポンプとが供給ヘッダに各々連結され、該供給ヘッ
ダと一]二記各ポンプとが制御装置に各々接続され、而
して該供給ヘッダがブースタポンプを介して少くとも一
つの管路混合器を連結させていることを特徴とする魚肉
水晒し装置。(2) In an apparatus that is directly used in a method of mixing fish meat and fresh water and exposing the fish meat, a fish meat metering pump and a fresh water supply pump are each connected to a supply header, and the supply header and the A fish bleaching apparatus characterized in that each of the pumps is connected to a control device, and the supply header is connected to at least one line mixer via a booster pump.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5842084A JPS60203136A (en) | 1984-03-28 | 1984-03-28 | Fish meat bleaching method and apparatus |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5842084A JPS60203136A (en) | 1984-03-28 | 1984-03-28 | Fish meat bleaching method and apparatus |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS60203136A true JPS60203136A (en) | 1985-10-14 |
JPH0342065B2 JPH0342065B2 (en) | 1991-06-26 |
Family
ID=13083885
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP5842084A Granted JPS60203136A (en) | 1984-03-28 | 1984-03-28 | Fish meat bleaching method and apparatus |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS60203136A (en) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5025025A (en) * | 1972-11-22 | 1975-03-17 |
-
1984
- 1984-03-28 JP JP5842084A patent/JPS60203136A/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5025025A (en) * | 1972-11-22 | 1975-03-17 |
Also Published As
Publication number | Publication date |
---|---|
JPH0342065B2 (en) | 1991-06-26 |
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