JPS6161768B2 - - Google Patents
Info
- Publication number
- JPS6161768B2 JPS6161768B2 JP58011940A JP1194083A JPS6161768B2 JP S6161768 B2 JPS6161768 B2 JP S6161768B2 JP 58011940 A JP58011940 A JP 58011940A JP 1194083 A JP1194083 A JP 1194083A JP S6161768 B2 JPS6161768 B2 JP S6161768B2
- Authority
- JP
- Japan
- Prior art keywords
- oysters
- pickled
- thawed
- raw
- 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
Links
- 241000237502 Ostreidae Species 0.000 claims description 44
- 235000020636 oyster Nutrition 0.000 claims description 44
- 235000011194 food seasoning agent Nutrition 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000006866 deterioration Effects 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 description 8
- 239000007788 liquid Substances 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58011940A JPS59135860A (ja) | 1983-01-26 | 1983-01-26 | かきの漬物製造法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58011940A JPS59135860A (ja) | 1983-01-26 | 1983-01-26 | かきの漬物製造法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS59135860A JPS59135860A (ja) | 1984-08-04 |
JPS6161768B2 true JPS6161768B2 (is) | 1986-12-27 |
Family
ID=11791641
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58011940A Granted JPS59135860A (ja) | 1983-01-26 | 1983-01-26 | かきの漬物製造法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59135860A (is) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100590802B1 (ko) | 2004-07-08 | 2006-06-19 | 경상대학교산학협력단 | 훈제굴의 제조 방법 |
KR100778271B1 (ko) | 2006-04-13 | 2007-11-28 | 통영시 | 반건조 조미 굴 가공품의 제조방법 |
KR100808350B1 (ko) | 2006-09-01 | 2008-02-27 | 이수봉 | 굴찜 조리방법 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5542809A (en) * | 1978-09-22 | 1980-03-26 | Hitachi Ltd | Ink jet recorder |
JPS5620821A (en) * | 1979-07-25 | 1981-02-26 | Honda Motor Co Ltd | Transmitting shaft |
-
1983
- 1983-01-26 JP JP58011940A patent/JPS59135860A/ja active Granted
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5542809A (en) * | 1978-09-22 | 1980-03-26 | Hitachi Ltd | Ink jet recorder |
JPS5620821A (en) * | 1979-07-25 | 1981-02-26 | Honda Motor Co Ltd | Transmitting shaft |
Also Published As
Publication number | Publication date |
---|---|
JPS59135860A (ja) | 1984-08-04 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP2539653B2 (ja) | 加熱殺菌処理を施す食品の原料として使用する魚介類及び肉類の製造法 | |
CN101347214B (zh) | 手撕笋加工方法 | |
JPH0453491B2 (is) | ||
JPS6161768B2 (is) | ||
CN108902768A (zh) | 一种百味鸡及其生产工艺 | |
KR102137434B1 (ko) | 냉동명태의 해동방법 | |
WO1986005360A1 (en) | Method of preparing fish | |
CN105310024A (zh) | 一种即食虾的糟制方法 | |
JPS63254964A (ja) | 魚食肉の調理方法 | |
JPS5846290B2 (ja) | 料理用栗の製造方法 | |
JPS62163675A (ja) | 魚加工素材の製造方法 | |
JPS5867145A (ja) | 白色乃至淡菜色野菜のチルド食品の製法 | |
CN114190072B (zh) | 用于改善罐装小型远洋鱼的质地的工艺 | |
JPS62278968A (ja) | かつお節様家禽肉加工食品 | |
JPH0423946A (ja) | 鮭食品の製造方法 | |
JPH07327639A (ja) | 卵白硬化防止卵 | |
JP2000060493A (ja) | 卵食品及びその製造方法 | |
JPH02142453A (ja) | イワシ加工食品の製法 | |
JPH0568505A (ja) | 惣菜、漬物の製造法 | |
JP2903330B2 (ja) | ほたての酒むし製造方法 | |
SU1634224A1 (ru) | Способ приготовлени грибов гор чим засолом | |
TWI250850B (en) | A preparation method of shelled ginkgo | |
JPS61260831A (ja) | 魚介類を原料とする液汁のない密封容器詰食品の製造方法 | |
KR101779171B1 (ko) | 숙회의 제조방법 및 그에 따라 제조된 숙회 | |
JPS63214138A (ja) | 燻製明太子の製造法 |