JPS6249020B2 - - Google Patents

Info

Publication number
JPS6249020B2
JPS6249020B2 JP59261094A JP26109484A JPS6249020B2 JP S6249020 B2 JPS6249020 B2 JP S6249020B2 JP 59261094 A JP59261094 A JP 59261094A JP 26109484 A JP26109484 A JP 26109484A JP S6249020 B2 JPS6249020 B2 JP S6249020B2
Authority
JP
Japan
Prior art keywords
sea urchin
grilled
raw
blending ratio
surimi
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
JP59261094A
Other languages
English (en)
Japanese (ja)
Other versions
JPS61139364A (ja
Inventor
Kensaburo Yurimoto
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.)
AMAYASU HONTEN KK
Original Assignee
AMAYASU HONTEN 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 AMAYASU HONTEN KK filed Critical AMAYASU HONTEN KK
Priority to JP59261094A priority Critical patent/JPS61139364A/ja
Publication of JPS61139364A publication Critical patent/JPS61139364A/ja
Publication of JPS6249020B2 publication Critical patent/JPS6249020B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
JP59261094A 1984-12-10 1984-12-10 焼ウニの製造方法 Granted JPS61139364A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP59261094A JPS61139364A (ja) 1984-12-10 1984-12-10 焼ウニの製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59261094A JPS61139364A (ja) 1984-12-10 1984-12-10 焼ウニの製造方法

Publications (2)

Publication Number Publication Date
JPS61139364A JPS61139364A (ja) 1986-06-26
JPS6249020B2 true JPS6249020B2 (enrdf_load_html_response) 1987-10-16

Family

ID=17356998

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59261094A Granted JPS61139364A (ja) 1984-12-10 1984-12-10 焼ウニの製造方法

Country Status (1)

Country Link
JP (1) JPS61139364A (enrdf_load_html_response)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0928350A (ja) * 1995-07-21 1997-02-04 Mitsuo Horiguchi 板状又は棒状焼ウニ及びその製造方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5886062A (ja) * 1981-11-17 1983-05-23 Katsuo Suzuki うにそぼろの製造方法
JPS5916353U (ja) * 1982-07-26 1984-01-31 株式会社クボタ 脱穀装置

Also Published As

Publication number Publication date
JPS61139364A (ja) 1986-06-26

Similar Documents

Publication Publication Date Title
JPH07231766A (ja) 黄金色加工バターえび及びその製法
JP4202099B2 (ja) 粉末状の加工卵
JPS6249020B2 (enrdf_load_html_response)
JPS5943135B2 (ja) 粉末状即席加工卵の製造法
JP2001224339A (ja) 生ウニをベースとした練り食品及びその製造方法
JPH0414936B2 (enrdf_load_html_response)
JPH03285656A (ja) シーフード風味を有する食品素材
JPH0759537A (ja) 耐熱耐冷凍性マヨネーズ風味ペースト状組成物
JP2001054371A (ja) 肉粒状食感を有する粒状魚肉加工素材およびその製造方法
JPS61162158A (ja) 即席固形ス−プ
JP6959183B2 (ja) お好み焼き用ミックス
JPH01317371A (ja) 鶏肉入練り製品の製造方法
JPH09266770A (ja) エビ肉入り練り製品の製造方法
JP3271961B2 (ja) 魚肉練り製品及びその製造方法
JP3138306B2 (ja) ス−プ用の肉及び魚の浮き実
JPS5963171A (ja) すり身を原料とする加工食品素材の製造法
JPS60186266A (ja) シユウマイおよびその製造方法
JP3843179B2 (ja) マイクロ波調理用生中華麺類
JPH0113336B2 (enrdf_load_html_response)
JPH10248499A (ja) たこ焼き様スナック食品の製造方法
JPH0851942A (ja) 餅団子及びその製造方法
KR20000013097A (ko) 소성 스낵볼의 제조방법
JPS60110264A (ja) 魚類加工食品
JPH02265459A (ja) 水産物加工食品
JPS6012960A (ja) ソフトなハンバ−グ・ステ−キの製造法

Legal Events

Date Code Title Description
LAPS Cancellation because of no payment of annual fees