JPS61146169A - 鰻の佃煮 - Google Patents
鰻の佃煮Info
- Publication number
- JPS61146169A JPS61146169A JP59269503A JP26950384A JPS61146169A JP S61146169 A JPS61146169 A JP S61146169A JP 59269503 A JP59269503 A JP 59269503A JP 26950384 A JP26950384 A JP 26950384A JP S61146169 A JPS61146169 A JP S61146169A
- Authority
- JP
- Japan
- Prior art keywords
- eel
- seasoning liquid
- taste
- steamed
- boiled
- 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
Links
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 44
- 239000007788 liquid Substances 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229920003002 synthetic resin Polymers 0.000 claims description 4
- 239000000057 synthetic resin Substances 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 12
- 238000010025 steaming Methods 0.000 abstract description 7
- 210000000988 bone and bone Anatomy 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 241000252099 Conger myriaster Species 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000013555 soy sauce Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000012188 paraffin wax Substances 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 241000252073 Anguilliformes Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 210000003323 beak Anatomy 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59269503A JPS61146169A (ja) | 1984-12-20 | 1984-12-20 | 鰻の佃煮 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59269503A JPS61146169A (ja) | 1984-12-20 | 1984-12-20 | 鰻の佃煮 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61146169A true JPS61146169A (ja) | 1986-07-03 |
| JPS6258700B2 JPS6258700B2 (enrdf_load_stackoverflow) | 1987-12-07 |
Family
ID=17473329
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59269503A Granted JPS61146169A (ja) | 1984-12-20 | 1984-12-20 | 鰻の佃煮 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61146169A (enrdf_load_stackoverflow) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010053748A (ko) * | 1999-12-01 | 2001-07-02 | 이광현 | 장어구이 식품 제조방법 |
| KR20030067103A (ko) * | 2002-02-07 | 2003-08-14 | 주식회사 참식품 | 장어육의 가공방법 |
| JP2008187898A (ja) * | 2007-01-31 | 2008-08-21 | Kazuo Koyama | うなぎの保存加工方法 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02124200U (enrdf_load_stackoverflow) * | 1989-03-22 | 1990-10-12 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5266658A (en) * | 1975-12-01 | 1977-06-02 | Fujimori Kogyo Co | Method of producing fish spitchock packed in bag |
-
1984
- 1984-12-20 JP JP59269503A patent/JPS61146169A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5266658A (en) * | 1975-12-01 | 1977-06-02 | Fujimori Kogyo Co | Method of producing fish spitchock packed in bag |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010053748A (ko) * | 1999-12-01 | 2001-07-02 | 이광현 | 장어구이 식품 제조방법 |
| KR20030067103A (ko) * | 2002-02-07 | 2003-08-14 | 주식회사 참식품 | 장어육의 가공방법 |
| JP2008187898A (ja) * | 2007-01-31 | 2008-08-21 | Kazuo Koyama | うなぎの保存加工方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6258700B2 (enrdf_load_stackoverflow) | 1987-12-07 |