JPS6210621B2 - - Google Patents
Info
- Publication number
- JPS6210621B2 JPS6210621B2 JP60039481A JP3948185A JPS6210621B2 JP S6210621 B2 JPS6210621 B2 JP S6210621B2 JP 60039481 A JP60039481 A JP 60039481A JP 3948185 A JP3948185 A JP 3948185A JP S6210621 B2 JPS6210621 B2 JP S6210621B2
- Authority
- JP
- Japan
- Prior art keywords
- pieces
- fish
- fish meat
- meat
- sliced
- 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 44
- 235000013372 meat Nutrition 0.000 claims description 43
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
- 241001290266 Sciaenops ocellatus Species 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000013622 meat product Nutrition 0.000 claims description 3
- 235000019688 fish Nutrition 0.000 description 40
- 238000009461 vacuum packaging Methods 0.000 description 14
- 230000001954 sterilising effect Effects 0.000 description 10
- 241000269851 Sarda sarda Species 0.000 description 9
- 238000004806 packaging method and process Methods 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 238000005098 hot rolling Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000005336 cracking Methods 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 241000555825 Clupeidae Species 0.000 description 2
- 241000269821 Scombridae Species 0.000 description 2
- 241001504592 Trachurus trachurus Species 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000020640 mackerel Nutrition 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 240000000731 Fagus sylvatica Species 0.000 description 1
- 235000010099 Fagus sylvatica Nutrition 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 239000004372 Polyvinyl alcohol Substances 0.000 description 1
- 241000219492 Quercus Species 0.000 description 1
- 235000016976 Quercus macrolepis Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000011121 hardwood Substances 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 229920001225 polyester resin Polymers 0.000 description 1
- 239000004645 polyester resin Substances 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 229920002451 polyvinyl alcohol Polymers 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000003625 skull Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000020990 white meat Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60039481A JPS61199766A (ja) | 1985-02-28 | 1985-02-28 | スライスハム様魚肉製品の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60039481A JPS61199766A (ja) | 1985-02-28 | 1985-02-28 | スライスハム様魚肉製品の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61199766A JPS61199766A (ja) | 1986-09-04 |
| JPS6210621B2 true JPS6210621B2 (de) | 1987-03-07 |
Family
ID=12554251
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60039481A Granted JPS61199766A (ja) | 1985-02-28 | 1985-02-28 | スライスハム様魚肉製品の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61199766A (de) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2794107B1 (fr) * | 1999-05-25 | 2004-09-24 | Jean Routhiau Sa | Procede de presentation et de conservation en plaques minces de produits alimentaires |
-
1985
- 1985-02-28 JP JP60039481A patent/JPS61199766A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61199766A (ja) | 1986-09-04 |
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