JPS6123355Y2 - - Google Patents
Info
- Publication number
- JPS6123355Y2 JPS6123355Y2 JP1984044525U JP4452584U JPS6123355Y2 JP S6123355 Y2 JPS6123355 Y2 JP S6123355Y2 JP 1984044525 U JP1984044525 U JP 1984044525U JP 4452584 U JP4452584 U JP 4452584U JP S6123355 Y2 JPS6123355 Y2 JP S6123355Y2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- roe
- batter
- kelp
- fish roe
- 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.)
- Expired
Links
- 241000251468 Actinopterygii Species 0.000 claims description 12
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 7
- 235000019688 fish Nutrition 0.000 description 12
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 235000013601 eggs Nutrition 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- 239000003549 soybean oil Substances 0.000 description 4
- 241000252203 Clupea harengus Species 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 235000019514 herring Nutrition 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- OWNRRUFOJXFKCU-UHFFFAOYSA-N Bromadiolone Chemical compound C=1C=C(C=2C=CC(Br)=CC=2)C=CC=1C(O)CC(C=1C(OC2=CC=CC=C2C=1O)=O)C1=CC=CC=C1 OWNRRUFOJXFKCU-UHFFFAOYSA-N 0.000 description 1
- 244000100170 Phaseolus lunatus Species 0.000 description 1
- 235000010617 Phaseolus lunatus Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Edible Seaweed (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1984044525U JPS60153987U (ja) | 1984-03-27 | 1984-03-27 | 昆布巻 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1984044525U JPS60153987U (ja) | 1984-03-27 | 1984-03-27 | 昆布巻 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS60153987U JPS60153987U (ja) | 1985-10-14 |
JPS6123355Y2 true JPS6123355Y2 (en]) | 1986-07-12 |
Family
ID=30557179
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1984044525U Granted JPS60153987U (ja) | 1984-03-27 | 1984-03-27 | 昆布巻 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS60153987U (en]) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4614190B1 (ja) * | 2010-03-03 | 2011-01-19 | 正久 重松 | 昆布食品 |
-
1984
- 1984-03-27 JP JP1984044525U patent/JPS60153987U/ja active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS60153987U (ja) | 1985-10-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPS6123355Y2 (en]) | ||
MX6673E (es) | Un procedimiento para preparar un producto de pescado alimenticio a base de atun o especies similares al atun,que tiene la textura,el sabor,el color y el aroma del filete de pescado | |
BR8101011A (pt) | Composicao para fumar,processo para sua preparacao,processospara melhorar o aroma conferido pela queima de um artigo de fabricacao combustivel e o sabor de um produto alimenticio de carne,produto alimenticio,e composicao de carbocilato heterociclico-hidroxi-substituido | |
JP2942726B2 (ja) | 魚節の製造方法 | |
JPH0127676Y2 (en]) | ||
JP2001025379A (ja) | たらこ加工食品およびその製造方法 | |
JPS5817432Y2 (ja) | ロ−ル状佃煮 | |
JPS5914773A (ja) | 練製品の製造法 | |
JPS6140152Y2 (en]) | ||
JPS59151862A (ja) | 牛肉巻 | |
JPH07265018A (ja) | 昆布巻 | |
JPS5811186Y2 (ja) | やきとり用串し差し肉 | |
JP3004777U (ja) | 条・溝・穴付き麺 | |
JPS60180540A (ja) | 漬物の製造法 | |
JPS56113251A (en) | Kusaya (horse mackerel dipped in salt water and dried in sun, which has very characteristic odor) and its preparation | |
JPH0564571A (ja) | 味付海苔の製造方法 | |
JPS58183055A (ja) | ベ−コン巻きロ−ルキヤベツ | |
JPH0213029Y2 (en]) | ||
JPH0345647Y2 (en]) | ||
JPS6251946A (ja) | 熊の胃玉子 | |
JPS6121992Y2 (en]) | ||
JPS59120047A (ja) | 大根の風味を損わない加工食品の製法 | |
JPH02207777A (ja) | 菊花入り昆布茶およびその製造方法 | |
JPS5542519A (en) | Overall tasty nourishing food | |
JPS6312250A (ja) | 抹茶入りのお茶 |