JPS6155939B2 - - Google Patents
Info
- Publication number
- JPS6155939B2 JPS6155939B2 JP56140694A JP14069481A JPS6155939B2 JP S6155939 B2 JPS6155939 B2 JP S6155939B2 JP 56140694 A JP56140694 A JP 56140694A JP 14069481 A JP14069481 A JP 14069481A JP S6155939 B2 JPS6155939 B2 JP S6155939B2
- Authority
- JP
- Japan
- Prior art keywords
- parts
- water
- oil
- fish meat
- product
- 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 241000251468 Actinopterygii Species 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000004898 kneading Methods 0.000 claims description 6
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 5
- 102000014171 Milk Proteins Human genes 0.000 claims description 3
- 108010011756 Milk Proteins Proteins 0.000 claims description 3
- 235000021239 milk protein Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 description 20
- 235000019198 oils Nutrition 0.000 description 20
- 239000003925 fat Substances 0.000 description 14
- 235000019197 fats Nutrition 0.000 description 14
- 239000003995 emulsifying agent Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 235000019465 surimi Nutrition 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000013332 fish product Nutrition 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56140694A JPS5843767A (ja) | 1981-09-07 | 1981-09-07 | 魚肉スプレツドの製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56140694A JPS5843767A (ja) | 1981-09-07 | 1981-09-07 | 魚肉スプレツドの製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5843767A JPS5843767A (ja) | 1983-03-14 |
| JPS6155939B2 true JPS6155939B2 (it) | 1986-11-29 |
Family
ID=15274568
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56140694A Granted JPS5843767A (ja) | 1981-09-07 | 1981-09-07 | 魚肉スプレツドの製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5843767A (it) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62174640U (it) * | 1986-04-26 | 1987-11-06 | ||
| JPH0532197Y2 (it) * | 1988-12-09 | 1993-08-18 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11123067A (ja) * | 1997-08-05 | 1999-05-11 | Q P Corp | 容器詰め魚肉フレーク入りスプレッド食品 |
-
1981
- 1981-09-07 JP JP56140694A patent/JPS5843767A/ja active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62174640U (it) * | 1986-04-26 | 1987-11-06 | ||
| JPH0532197Y2 (it) * | 1988-12-09 | 1993-08-18 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5843767A (ja) | 1983-03-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2011000073A (ja) | チーズ様食品組成物及びその製造方法 | |
| JPS62275646A (ja) | 高粘性水中油型乳化物の製造法 | |
| JPS6155939B2 (it) | ||
| JP2002136275A (ja) | 酵素含有ペースト状食品用組成物及びこれを用いてなる調理加工食品 | |
| JPS6210144B2 (it) | ||
| JPH0713B2 (ja) | チ−ズ類 | |
| JP2007189913A (ja) | 冷凍クリームソース類の製造方法 | |
| US20070212467A1 (en) | Procedure to Manufacture a Texturized, Thermo-Resistant and Thermo-Irreversible Gel Composed of Vegetable and/or Animals Fats and the Product Made with this Procedure | |
| JP3840777B2 (ja) | 粒状食品素材及びその製造法並びに加熱加工食品の製造法 | |
| JP2912611B1 (ja) | 水中油型乳化食品とその製造方法 | |
| JP4480304B2 (ja) | コロッケ練り込み用油脂組成物 | |
| JPH0198442A (ja) | 固形食品の製造法 | |
| JP3737066B2 (ja) | 乳原料及び乳加工原料を多く含む即席ルウの製造方法 | |
| JP3290523B2 (ja) | サンドイッチの具 | |
| JP2815516B2 (ja) | 調味ペースト | |
| JP2001029050A (ja) | 含水固形ルー用油脂組成物 | |
| JP2815515B2 (ja) | 調味ペースト | |
| JPH0159861B2 (it) | ||
| WO2022210450A1 (ja) | 植物性豚脂代替組成物 | |
| JP2002101822A (ja) | 製菓製パン用フィリング材の製造方法 | |
| JPH02145165A (ja) | 低水分乳化組成物 | |
| JPH0331429B2 (it) | ||
| JPS6312257A (ja) | 餅及び餅の充填法 | |
| JPS6027503B2 (ja) | 食品およびその製造法 | |
| JP2003310155A (ja) | ルー用可塑性油脂組成物 |