JPS60207562A - 肉類の切削食品及びその製造方法 - Google Patents

肉類の切削食品及びその製造方法

Info

Publication number
JPS60207562A
JPS60207562A JP59065626A JP6562684A JPS60207562A JP S60207562 A JPS60207562 A JP S60207562A JP 59065626 A JP59065626 A JP 59065626A JP 6562684 A JP6562684 A JP 6562684A JP S60207562 A JPS60207562 A JP S60207562A
Authority
JP
Japan
Prior art keywords
meat
hardness
cut
dehydrated
temperature
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
JP59065626A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0257913B2 (enrdf_load_stackoverflow
Inventor
Toyoichi Shinkai
新海　豊一
Tsuneo Ito
伊藤　常男
Nozomi Oginome
荻野目　望
Takashi Kurihashi
隆 栗橋
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.)
Ninben Co Ltd
Original Assignee
Ninben 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 Ninben Co Ltd filed Critical Ninben Co Ltd
Priority to JP59065626A priority Critical patent/JPS60207562A/ja
Publication of JPS60207562A publication Critical patent/JPS60207562A/ja
Publication of JPH0257913B2 publication Critical patent/JPH0257913B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Fish Paste Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
JP59065626A 1984-04-02 1984-04-02 肉類の切削食品及びその製造方法 Granted JPS60207562A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP59065626A JPS60207562A (ja) 1984-04-02 1984-04-02 肉類の切削食品及びその製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59065626A JPS60207562A (ja) 1984-04-02 1984-04-02 肉類の切削食品及びその製造方法

Publications (2)

Publication Number Publication Date
JPS60207562A true JPS60207562A (ja) 1985-10-19
JPH0257913B2 JPH0257913B2 (enrdf_load_stackoverflow) 1990-12-06

Family

ID=13292415

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59065626A Granted JPS60207562A (ja) 1984-04-02 1984-04-02 肉類の切削食品及びその製造方法

Country Status (1)

Country Link
JP (1) JPS60207562A (enrdf_load_stackoverflow)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63196243A (ja) * 1987-02-09 1988-08-15 Hiroyuki Hamano 肉の削り節及びその製造方法
JPS63291530A (ja) * 1987-05-25 1988-11-29 Hiroyuki Hamano 肉の削り節及びその製造方法
JPS6439932A (en) * 1987-08-05 1989-02-10 Hamayuu Bussan Kk Dried shaven meat and preparation thereof
WO1994012060A1 (en) * 1992-11-26 1994-06-09 Philip Howard Davies Snack product and process for making same
WO2004012531A1 (fr) * 2002-08-01 2004-02-12 Shan Wang Jambon avec chair entiere de mollusques aquatiques comme ingredient et procede de preparation
WO2004012532A1 (fr) * 2002-08-01 2004-02-12 Shan Wang Saucisse a viande en forme, issue d'animal a carapace aquatique, et procede d'elaboration
WO2004016111A1 (fr) * 2002-08-14 2004-02-26 Shan Wang Saucisse mettant en oeuvre la chair de carapace d'animal aquatique et sa preparation
WO2004016112A1 (fr) * 2002-08-14 2004-02-26 Shan Wang Jambon ou jambon a l'occidentale comprenant de la chair d'un animal aquatique a carapace et son procede de preparation
JP2007082413A (ja) * 2005-09-20 2007-04-05 Kazuhiro Yoshida 燻製方法及び燻製装置
JP2011205956A (ja) * 2010-03-29 2011-10-20 Aomori Prefectural Industrial Technology Research Center ナマコ素材製造方法、ナマコ素材および乾燥ナマコ戻し品様食品
JP2012029604A (ja) * 2010-07-29 2012-02-16 Marusa Sasaya Shoten:Kk 窒素溶解冷水を用いるすり身製造方法
CN103070420A (zh) * 2012-08-09 2013-05-01 浙江省海洋开发研究院 一种蓝圆鲹微波膨化加工工艺

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4833058A (enrdf_load_stackoverflow) * 1971-08-26 1973-05-07

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4833058A (enrdf_load_stackoverflow) * 1971-08-26 1973-05-07

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63196243A (ja) * 1987-02-09 1988-08-15 Hiroyuki Hamano 肉の削り節及びその製造方法
JPS63291530A (ja) * 1987-05-25 1988-11-29 Hiroyuki Hamano 肉の削り節及びその製造方法
JPS6439932A (en) * 1987-08-05 1989-02-10 Hamayuu Bussan Kk Dried shaven meat and preparation thereof
WO1994012060A1 (en) * 1992-11-26 1994-06-09 Philip Howard Davies Snack product and process for making same
WO2004012531A1 (fr) * 2002-08-01 2004-02-12 Shan Wang Jambon avec chair entiere de mollusques aquatiques comme ingredient et procede de preparation
WO2004012532A1 (fr) * 2002-08-01 2004-02-12 Shan Wang Saucisse a viande en forme, issue d'animal a carapace aquatique, et procede d'elaboration
WO2004016111A1 (fr) * 2002-08-14 2004-02-26 Shan Wang Saucisse mettant en oeuvre la chair de carapace d'animal aquatique et sa preparation
WO2004016112A1 (fr) * 2002-08-14 2004-02-26 Shan Wang Jambon ou jambon a l'occidentale comprenant de la chair d'un animal aquatique a carapace et son procede de preparation
JP2007082413A (ja) * 2005-09-20 2007-04-05 Kazuhiro Yoshida 燻製方法及び燻製装置
JP2011205956A (ja) * 2010-03-29 2011-10-20 Aomori Prefectural Industrial Technology Research Center ナマコ素材製造方法、ナマコ素材および乾燥ナマコ戻し品様食品
JP2012029604A (ja) * 2010-07-29 2012-02-16 Marusa Sasaya Shoten:Kk 窒素溶解冷水を用いるすり身製造方法
CN103070420A (zh) * 2012-08-09 2013-05-01 浙江省海洋开发研究院 一种蓝圆鲹微波膨化加工工艺

Also Published As

Publication number Publication date
JPH0257913B2 (enrdf_load_stackoverflow) 1990-12-06

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Legal Events

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