JPS61205439A - 水産くん製品の製造方法 - Google Patents
水産くん製品の製造方法Info
- Publication number
- JPS61205439A JPS61205439A JP60047867A JP4786785A JPS61205439A JP S61205439 A JPS61205439 A JP S61205439A JP 60047867 A JP60047867 A JP 60047867A JP 4786785 A JP4786785 A JP 4786785A JP S61205439 A JPS61205439 A JP S61205439A
- Authority
- JP
- Japan
- Prior art keywords
- smoked
- smoke
- product
- seafood
- chamber
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 235000013372 meat Nutrition 0.000 title abstract description 6
- 241000251468 Actinopterygii Species 0.000 title abstract description 5
- 239000000779 smoke Substances 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000002485 combustion reaction Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 17
- 235000013305 food Nutrition 0.000 claims description 15
- 235000014102 seafood Nutrition 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 235000013332 fish product Nutrition 0.000 claims 2
- 235000015277 pork Nutrition 0.000 claims 1
- 239000004509 smoke generator Substances 0.000 claims 1
- 230000000391 smoking effect Effects 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000009825 accumulation Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 5
- 238000012856 packing Methods 0.000 abstract 1
- 239000003517 fume Substances 0.000 description 15
- 238000007796 conventional method Methods 0.000 description 4
- 238000003958 fumigation Methods 0.000 description 4
- 238000009938 salting Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000011282 treatment Methods 0.000 description 4
- 241001237745 Salamis Species 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000315 carcinogenic Toxicity 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 239000002574 poison Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 235000015175 salami Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 235000016496 Panda oleosa Nutrition 0.000 description 1
- 240000000220 Panda oleosa Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60047867A JPS61205439A (ja) | 1985-03-11 | 1985-03-11 | 水産くん製品の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60047867A JPS61205439A (ja) | 1985-03-11 | 1985-03-11 | 水産くん製品の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61205439A true JPS61205439A (ja) | 1986-09-11 |
| JPH0588091B2 JPH0588091B2 (enrdf_load_stackoverflow) | 1993-12-21 |
Family
ID=12787322
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60047867A Granted JPS61205439A (ja) | 1985-03-11 | 1985-03-11 | 水産くん製品の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61205439A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2841437A1 (fr) * | 2002-06-28 | 2004-01-02 | Centre Nat Rech Scient | Procede et dispositif de cuisson et de fumage d'aliments tels que la viande ou le poisson |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4957592U (enrdf_load_stackoverflow) * | 1972-08-30 | 1974-05-21 |
-
1985
- 1985-03-11 JP JP60047867A patent/JPS61205439A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4957592U (enrdf_load_stackoverflow) * | 1972-08-30 | 1974-05-21 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2841437A1 (fr) * | 2002-06-28 | 2004-01-02 | Centre Nat Rech Scient | Procede et dispositif de cuisson et de fumage d'aliments tels que la viande ou le poisson |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0588091B2 (enrdf_load_stackoverflow) | 1993-12-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101593298B1 (ko) | 훈제 막창의 제조방법 및 그에 의한 포장막창 | |
| CN102578205A (zh) | 熏制即食罗非鱼的加工方法 | |
| KR101941965B1 (ko) | 훈제막창의 제조방법 | |
| JP2529556B2 (ja) | レトルト食品の製造方法 | |
| KR101979811B1 (ko) | 가공육의 훈제방법 및 그 장치 | |
| JP2002514396A (ja) | 予備調理済みの全体的に赤身の食肉製品をこんがりと焼き色をつけるための改良された方法 | |
| JPS61205439A (ja) | 水産くん製品の製造方法 | |
| JP3139010U (ja) | 炭火焼き干物 | |
| JP6510092B2 (ja) | 保存食品およびその製造方法並びに保存食品用食材パック | |
| JP2016171777A (ja) | 魚節の製造方法 | |
| JP2843559B1 (ja) | 食品調理用くん製シート | |
| JPH0322945A (ja) | 鮪生ハム風味くん製品の製造方法 | |
| CN109393346A (zh) | 一种松软牛肉干生产方法及其设备 | |
| JPS6374445A (ja) | 削り節用魚節の製造方法 | |
| JP2005333835A (ja) | 炭火焼き干物の製造方法及びその方法により製造された炭火焼き干物 | |
| JPH09294566A (ja) | 発酵ドライソーセージの製造方法 | |
| JP2614192B2 (ja) | 乾燥味付けこんにゃくの製造方法 | |
| JPS62205734A (ja) | 魚介類の保存食品およびその製造方法 | |
| TW202431994A (zh) | 熟成食品生產方法、熟成食品及食材熟成用糠 | |
| RU2163443C1 (ru) | Способ производства подвяленной рыбы | |
| KR20180071885A (ko) | 훈제돈육 제조방법 및 훈연장치 | |
| JPS61268124A (ja) | かに、えび類の燻製方法 | |
| CN108634217A (zh) | 一种腊制羊肉 | |
| JPH05244860A (ja) | 保存食品の製造方法 | |
| JPH089927A (ja) | レトルト焼魚の製造方法 |