JPS6159096B2 - - Google Patents

Info

Publication number
JPS6159096B2
JPS6159096B2 JP58094792A JP9479283A JPS6159096B2 JP S6159096 B2 JPS6159096 B2 JP S6159096B2 JP 58094792 A JP58094792 A JP 58094792A JP 9479283 A JP9479283 A JP 9479283A JP S6159096 B2 JPS6159096 B2 JP S6159096B2
Authority
JP
Japan
Prior art keywords
krill
live
soybean protein
protein
flavor
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
JP58094792A
Other languages
English (en)
Japanese (ja)
Other versions
JPS59220171A (ja
Inventor
Masaaki Sato
Gota Taguchi
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.)
Nisshin Oillio Group Ltd
Original Assignee
Nisshin Oil Mills Ltd
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 Nisshin Oil Mills Ltd filed Critical Nisshin Oil Mills Ltd
Priority to JP58094792A priority Critical patent/JPS59220171A/ja
Publication of JPS59220171A publication Critical patent/JPS59220171A/ja
Publication of JPS6159096B2 publication Critical patent/JPS6159096B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
JP58094792A 1983-05-31 1983-05-31 オキアミ食品の製造法 Granted JPS59220171A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP58094792A JPS59220171A (ja) 1983-05-31 1983-05-31 オキアミ食品の製造法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP58094792A JPS59220171A (ja) 1983-05-31 1983-05-31 オキアミ食品の製造法

Publications (2)

Publication Number Publication Date
JPS59220171A JPS59220171A (ja) 1984-12-11
JPS6159096B2 true JPS6159096B2 (enrdf_load_stackoverflow) 1986-12-15

Family

ID=14119922

Family Applications (1)

Application Number Title Priority Date Filing Date
JP58094792A Granted JPS59220171A (ja) 1983-05-31 1983-05-31 オキアミ食品の製造法

Country Status (1)

Country Link
JP (1) JPS59220171A (enrdf_load_stackoverflow)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5672370A (en) * 1996-04-16 1997-09-30 The University Of British Columbia Method of producing a dried krill product

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5637774B2 (enrdf_load_stackoverflow) * 1975-03-07 1981-09-02
JPS5513011A (en) * 1978-07-10 1980-01-29 Takeda Chem Ind Ltd Food containing much salt
JPS5516628A (en) * 1978-07-19 1980-02-05 Canon Kk Ophthalmologic machine

Also Published As

Publication number Publication date
JPS59220171A (ja) 1984-12-11

Similar Documents

Publication Publication Date Title
KR101434828B1 (ko) 버섯 함유 수프의 제조방법 및 이에 따라 제조된 버섯 함유 수프
JP4243999B2 (ja) 加熱凝固卵白及びこれを用いた加工食品
JPS6159096B2 (enrdf_load_stackoverflow)
JP3532881B2 (ja) 香味増強素材、これを含む調理食品又は調理食品用基材
JPH0569A (ja) 顆粒状ソース、その製造法及び即席食品
JPH0548105B2 (enrdf_load_stackoverflow)
JPS59151859A (ja) 粉末状ホワイトソ−ス用素材の製造法
JPH1189545A (ja) ルウの製造方法およびハーブソース
JP2013074853A (ja) 唐辛子を含有する大豆加工食品
JP5654836B2 (ja) クリーム状レトルト食品及びその製造方法
KR20170011983A (ko) 오메가-3 지방산 함유 고구마떡
JP7549983B2 (ja) ルウ及び食品並びにチーズ風味の増強剤及び増強方法
JP5936214B1 (ja) レトルト臭マスキング用香料組成物の製造方法
JP3238643B2 (ja) ルウ用調味材の製造方法及びルウの製造方法
US1556772A (en) Process of manufacturing seasonings or like foodstuffs from fish or shellfish
JP6385609B1 (ja) ルウの製造方法
JPH09271373A (ja) ルウの製造方法及びこれに用いる風味原料組成物
JP2006141287A (ja) 分散性に優れ、かつ、風味が良好なコーンパウダー及びその製造方法
JPH07322866A (ja) 濃縮レトルトルウおよびその製造方法
JPS59154943A (ja) 大豆たん白入り魚肉フレ−ク食品の製造法
JPH0445740A (ja) 粉末卵黄の製造方法
JP2024095319A (ja) 調味用組成物
JPH0371864B2 (enrdf_load_stackoverflow)
JPS5944027B2 (ja) コロツケベ−スの製造法
CN110463978A (zh) 一种香辣风味海参干贝海鲜酱料及其制备方法