JPS6085184U - Kamaboko - Google Patents

Kamaboko

Info

Publication number
JPS6085184U
JPS6085184U JP1983176325U JP17632583U JPS6085184U JP S6085184 U JPS6085184 U JP S6085184U JP 1983176325 U JP1983176325 U JP 1983176325U JP 17632583 U JP17632583 U JP 17632583U JP S6085184 U JPS6085184 U JP S6085184U
Authority
JP
Japan
Prior art keywords
kamaboko
squid
steamed
advance
remove
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.)
Pending
Application number
JP1983176325U
Other languages
Japanese (ja)
Inventor
石崎　厳
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP1983176325U priority Critical patent/JPS6085184U/en
Publication of JPS6085184U publication Critical patent/JPS6085184U/en
Pending legal-status Critical Current

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Landscapes

  • Fish Paste Products (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

【図面の簡単な説明】[Brief explanation of the drawing]

第１図は本考案による蒲鉾の具体的な実施構造の一例を
示す斜視図、第２図は食用の際に蒲鉾を切断した状態を
示す斜視図である。 １・・・イカの胴体、２・・・イカの手の肉片、３・・
・魚肉の摺り身、４・・・蒲鉾原料、５・・・合成樹脂
フィルム。FIG. 1 is a perspective view showing an example of a concrete implementation structure of kamaboko according to the present invention, and FIG. 2 is a perspective view showing a state in which the kamaboko is cut for consumption. 1...Squid body, 2...Squid hand meat piece, 3...
・Fish meat surimi, 4...Kamaboko raw material, 5...Synthetic resin film.

Claims (1)

【実用新案登録請求の範囲】[Scope of utility model registration request] 予め蒸煮して表皮を除去し再度加熱して余剰水分を蒸発
させたイカの胴体の内部に、同じくイカの手を蒸煮して
余剰水分を蒸発させ細かく挽いた肉片と、魚肉の摺り身
とを混合して調味を施した蒲鉾原料を充填し、これを所
定時間蒸し上げて透明質の合成樹脂フィルムで真空包装
してなる蒲Inside the squid's body, which has been steamed in advance to remove the epidermis and reheated to evaporate excess water, pieces of finely ground meat and minced fish meat are placed inside the body of the squid, which has been steamed in advance to remove the skin and then heated again to evaporate excess water. Kamaboko is made by filling mixed and seasoned kamaboko raw materials, steaming it for a specified period of time, and vacuum-packing it with a transparent synthetic resin film.
JP1983176325U 1983-11-15 1983-11-15 Kamaboko Pending JPS6085184U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP1983176325U JPS6085184U (en) 1983-11-15 1983-11-15 Kamaboko

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1983176325U JPS6085184U (en) 1983-11-15 1983-11-15 Kamaboko

Publications (1)

Publication Number Publication Date
JPS6085184U true JPS6085184U (en) 1985-06-12

Family

ID=30383386

Family Applications (1)

Application Number Title Priority Date Filing Date
JP1983176325U Pending JPS6085184U (en) 1983-11-15 1983-11-15 Kamaboko

Country Status (1)

Country Link
JP (1) JPS6085184U (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4928414A (en) * 1972-07-14 1974-03-13
JPS5134910A (en) * 1974-09-20 1976-03-25 Nippon Steel Corp Ganshintaikarenga no seizohoho

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4928414A (en) * 1972-07-14 1974-03-13
JPS5134910A (en) * 1974-09-20 1976-03-25 Nippon Steel Corp Ganshintaikarenga no seizohoho

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