JPS6158155B2 - - Google Patents

Info

Publication number
JPS6158155B2
JPS6158155B2 JP53093483A JP9348378A JPS6158155B2 JP S6158155 B2 JPS6158155 B2 JP S6158155B2 JP 53093483 A JP53093483 A JP 53093483A JP 9348378 A JP9348378 A JP 9348378A JP S6158155 B2 JPS6158155 B2 JP S6158155B2
Authority
JP
Japan
Prior art keywords
squid
skin
hours
drying
water
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
Application number
JP53093483A
Other languages
English (en)
Japanese (ja)
Other versions
JPS5521718A (en
Inventor
Akihisa Toyoyama
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MARUTO BUZAN SHOKUHIN KK
Original Assignee
MARUTO BUZAN SHOKUHIN KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by MARUTO BUZAN SHOKUHIN KK filed Critical MARUTO BUZAN SHOKUHIN KK
Priority to JP9348378A priority Critical patent/JPS5521718A/ja
Publication of JPS5521718A publication Critical patent/JPS5521718A/ja
Publication of JPS6158155B2 publication Critical patent/JPS6158155B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
JP9348378A 1978-07-31 1978-07-31 Preparation of roasted cuttle Granted JPS5521718A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9348378A JPS5521718A (en) 1978-07-31 1978-07-31 Preparation of roasted cuttle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9348378A JPS5521718A (en) 1978-07-31 1978-07-31 Preparation of roasted cuttle

Publications (2)

Publication Number Publication Date
JPS5521718A JPS5521718A (en) 1980-02-16
JPS6158155B2 true JPS6158155B2 (enrdf_load_stackoverflow) 1986-12-10

Family

ID=14083585

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9348378A Granted JPS5521718A (en) 1978-07-31 1978-07-31 Preparation of roasted cuttle

Country Status (1)

Country Link
JP (1) JPS5521718A (enrdf_load_stackoverflow)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01309663A (ja) * 1988-06-08 1989-12-14 Takewa Suisan Kk ソフト焼いかの製造法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51148058A (en) * 1975-06-12 1976-12-18 Tadashi Inoguchi Method of producing seasoned cuttlefish
JPS5926361B2 (ja) * 1975-09-17 1984-06-27 新日本製鐵株式会社 多数本のステンレス細線を内包した金属繊維用線材の製造方法
JPS535743A (en) * 1976-07-06 1978-01-19 Mitsubishi Electric Corp Observati on device of bus protecting relay
JPS5821491B2 (ja) * 1976-07-07 1983-04-30 株式会社日立製作所 地絡検出装置

Also Published As

Publication number Publication date
JPS5521718A (en) 1980-02-16

Similar Documents

Publication Publication Date Title
CN101301099B (zh) 香酥去皮核桃仁的加工方法
CN101779799B (zh) 一种酥脆罗非鱼中椎骨休闲食品的制备方法
CN115399455A (zh) 一种溏心鲍鱼的快速加工方法
CN108739968A (zh) 一种黄鱼鲞的制备方法
JP4757419B2 (ja) ダイエット米及びその製造方法
JPS621702B2 (enrdf_load_stackoverflow)
JPS6158155B2 (enrdf_load_stackoverflow)
JPS6158154B2 (enrdf_load_stackoverflow)
CN107518326A (zh) 一种金鲳鱼片的冷冻加工方法
JPS58212740A (ja) いか水煮缶詰におけるいかの黒変防止法
JP3660310B2 (ja) 加工葉の製造方法及び食品の製造方法
CN113317448A (zh) 一种白切猪手的低温卤制工艺
JPS629286B2 (enrdf_load_stackoverflow)
JP2510592B2 (ja) 練製品の製造法
JPS5953818B2 (ja) 鮮魚体より蛋白質並にカルシウムを含む骨粉の製造法
CN106072064A (zh) 黑豆润肺燥热鱼粒及其制备方法
CN109259150A (zh) 一种营养开胃生姜的腌制工艺
CN109221986A (zh) 一种即食鱿鱼片生产工艺
CN108740846A (zh) 一种即食鱿鱼足的加工方法
JPH03112475A (ja) 鬼皮及び渋皮栗の剥皮方法
TW202446267A (zh) 帶殼禽蛋鹹化改良方法
JPH04148664A (ja) いか加工嗜好食品の製造方法
JPH02171165A (ja) 魚卵類の加工方法および魚卵類加工剤
CN115777900A (zh) 一种腌鱼调料包及其使用方法
CN105105211A (zh) 一种高水分鲣鱼制品的加工方法