JPS61212260A - イカ肉を用いた乾燥即席カマボコの製造方法 - Google Patents

Info

Publication number

JPS61212260A

JPS61212260A JP60051669A JP5166985A JPS61212260A JP S61212260 A JPS61212260 A JP S61212260A JP 60051669 A JP60051669 A JP 60051669A JP 5166985 A JP5166985 A JP 5166985A JP S61212260 A JPS61212260 A JP S61212260A

Authority

JP

Japan

Prior art keywords

squid

meat

kamaboko

shrimp

dried

Prior art date

1985-03-15

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

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• 238000004519 manufacturing process Methods 0.000 title claims description 7
• 241000238371 Sepiidae Species 0.000 title 1
• 241000238366 Cephalopoda Species 0.000 claims description 32
• 239000002994 raw material Substances 0.000 claims description 7
• 235000014102 seafood Nutrition 0.000 claims description 6
• 238000010438 heat treatment Methods 0.000 claims description 3
• 238000010025 steaming Methods 0.000 claims description 3
• 238000001035 drying Methods 0.000 claims description 2
• 241000238557 Decapoda Species 0.000 description 14
• 241000251468 Actinopterygii Species 0.000 description 8
• 235000012149 noodles Nutrition 0.000 description 6
• 239000000796 flavoring agent Substances 0.000 description 5
• 235000019634 flavors Nutrition 0.000 description 5
• 239000004615 ingredient Substances 0.000 description 4
• XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
• QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
• 102000002322 Egg Proteins Human genes 0.000 description 3
• 108010000912 Egg Proteins Proteins 0.000 description 3
• 235000014103 egg white Nutrition 0.000 description 3
• 210000000969 egg white Anatomy 0.000 description 3
• 238000000465 moulding Methods 0.000 description 3
• 241001098054 Pollachius pollachius Species 0.000 description 2
• 238000009835 boiling Methods 0.000 description 2
• 238000000227 grinding Methods 0.000 description 2
• 238000002156 mixing Methods 0.000 description 2
• 210000003205 muscle Anatomy 0.000 description 2
• 235000013324 preserved food Nutrition 0.000 description 2
• 239000000047 product Substances 0.000 description 2
• 238000011084 recovery Methods 0.000 description 2
• JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 1
• 238000010521 absorption reaction Methods 0.000 description 1
• 238000005520 cutting process Methods 0.000 description 1
• 230000000694 effects Effects 0.000 description 1
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• 239000012467 final product Substances 0.000 description 1
• 238000005187 foaming Methods 0.000 description 1
• 235000013305 food Nutrition 0.000 description 1
• 230000001771 impaired effect Effects 0.000 description 1
• 235000008446 instant noodles Nutrition 0.000 description 1
• 230000007774 longterm Effects 0.000 description 1
• 239000000463 material Substances 0.000 description 1
• 238000000034 method Methods 0.000 description 1
• 239000000203 mixture Substances 0.000 description 1
• 102000004169 proteins and genes Human genes 0.000 description 1
• 108090000623 proteins and genes Proteins 0.000 description 1
• 238000010298 pulverizing process Methods 0.000 description 1
• 238000003860 storage Methods 0.000 description 1
• 235000019465 surimi Nutrition 0.000 description 1