JPS61146168A - 魚介類の加工方法 - Google Patents

魚介類の加工方法

Info

Publication number
JPS61146168A
JPS61146168A JP59267379A JP26737984A JPS61146168A JP S61146168 A JPS61146168 A JP S61146168A JP 59267379 A JP59267379 A JP 59267379A JP 26737984 A JP26737984 A JP 26737984A JP S61146168 A JPS61146168 A JP S61146168A
Authority
JP
Japan
Prior art keywords
seafood
moisture content
processing methods
seafood processing
mirin
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
JP59267379A
Other languages
English (en)
Japanese (ja)
Other versions
JPS6255812B2 (enrdf_load_stackoverflow
Inventor
Yoshitaka Matsushita
松下　精孝
Itaru Matsushita
至 松下
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.)
Yamaki KK
Original Assignee
Yamaki KK
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 Yamaki KK filed Critical Yamaki KK
Priority to JP59267379A priority Critical patent/JPS61146168A/ja
Publication of JPS61146168A publication Critical patent/JPS61146168A/ja
Publication of JPS6255812B2 publication Critical patent/JPS6255812B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
JP59267379A 1984-12-20 1984-12-20 魚介類の加工方法 Granted JPS61146168A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP59267379A JPS61146168A (ja) 1984-12-20 1984-12-20 魚介類の加工方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59267379A JPS61146168A (ja) 1984-12-20 1984-12-20 魚介類の加工方法

Publications (2)

Publication Number Publication Date
JPS61146168A true JPS61146168A (ja) 1986-07-03
JPS6255812B2 JPS6255812B2 (enrdf_load_stackoverflow) 1987-11-21

Family

ID=17444019

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59267379A Granted JPS61146168A (ja) 1984-12-20 1984-12-20 魚介類の加工方法

Country Status (1)

Country Link
JP (1) JPS61146168A (enrdf_load_stackoverflow)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63135708U (enrdf_load_stackoverflow) * 1987-02-27 1988-09-06

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS516228A (ja) * 1974-07-04 1976-01-19 Taisei Corp Funenkenzaino seizohoho
JPS59187759A (ja) * 1983-04-09 1984-10-24 Akiji Kotani 乾燥食品製造の前処理方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS516228A (ja) * 1974-07-04 1976-01-19 Taisei Corp Funenkenzaino seizohoho
JPS59187759A (ja) * 1983-04-09 1984-10-24 Akiji Kotani 乾燥食品製造の前処理方法

Also Published As

Publication number Publication date
JPS6255812B2 (enrdf_load_stackoverflow) 1987-11-21

Similar Documents

Publication Publication Date Title
CN110430765A (zh) 食用肉加工用混合料
CN108713705A (zh) 一种即食海带脆片的加工方法
JP2539653B2 (ja) 加熱殺菌処理を施す食品の原料として使用する魚介類及び肉類の製造法
JP4671929B2 (ja) 凍結乾燥天ぷら様食品の製造方法
KR20180013223A (ko) 고추장 옥돔 제조방법
JPH11136A (ja) 佃煮の製造方法
JPS61146168A (ja) 魚介類の加工方法
JPS58101664A (ja) 鰻の生骨を利用した食品の製造方法
JP3256760B2 (ja) 乾燥かき揚げ天ぷらの製造方法
JPH0411186B2 (enrdf_load_stackoverflow)
JP7657053B2 (ja) 食肉類改良剤
JP7724594B1 (ja) 泥臭のマスキング方法、泥臭がマスキングされた食品組成物及びその製造方法、並びに泥臭のマスキング用及び／又は接触処理用組成物
JP7337309B1 (ja) 油脂加工澱粉及びこれを含有する食肉改質剤
JP2943906B2 (ja) パン粉様食品およびそれを用いたフライ食品の製造方法
JP7388856B2 (ja) 乾燥食品の製造方法
JPH01132342A (ja) フライ食品の製造方法
JPH0698720A (ja) 調理肉製品及びその製造方法
JPS62278968A (ja) かつお節様家禽肉加工食品
JPH0525467B2 (enrdf_load_stackoverflow)
JPH0244495B2 (enrdf_load_stackoverflow)
JP3038690B2 (ja) スナック食品とその製造法
JP3062775B2 (ja) 骨付肉によるフライ食品の製造方法
CN116711839A (zh) 一种炸鸡腌料及炸鸡方法
JPH0323143B2 (enrdf_load_stackoverflow)
JPS6349993B2 (enrdf_load_stackoverflow)

Legal Events

Date Code Title Description
R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

EXPY Cancellation because of completion of term