JPS626771B2 - - Google Patents

Info

Publication number
JPS626771B2
JPS626771B2 JP57196247A JP19624782A JPS626771B2 JP S626771 B2 JPS626771 B2 JP S626771B2 JP 57196247 A JP57196247 A JP 57196247A JP 19624782 A JP19624782 A JP 19624782A JP S626771 B2 JPS626771 B2 JP S626771B2
Authority
JP
Japan
Prior art keywords
water
mallow
mince
edible
additive
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
JP57196247A
Other languages
English (en)
Japanese (ja)
Other versions
JPS5988065A (ja
Inventor
Takeji Sasaki
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP57196247A priority Critical patent/JPS5988065A/ja
Publication of JPS5988065A publication Critical patent/JPS5988065A/ja
Publication of JPS626771B2 publication Critical patent/JPS626771B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
JP57196247A 1982-11-09 1982-11-09 可食ボン並びにマロ−の食材製造法 Granted JPS5988065A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP57196247A JPS5988065A (ja) 1982-11-09 1982-11-09 可食ボン並びにマロ−の食材製造法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP57196247A JPS5988065A (ja) 1982-11-09 1982-11-09 可食ボン並びにマロ−の食材製造法

Publications (2)

Publication Number Publication Date
JPS5988065A JPS5988065A (ja) 1984-05-21
JPS626771B2 true JPS626771B2 (https=) 1987-02-13

Family

ID=16354628

Family Applications (1)

Application Number Title Priority Date Filing Date
JP57196247A Granted JPS5988065A (ja) 1982-11-09 1982-11-09 可食ボン並びにマロ−の食材製造法

Country Status (1)

Country Link
JP (1) JPS5988065A (https=)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7083820B2 (en) * 2000-09-29 2006-08-01 Schilling Marvin L Method for producing biologically active products
JP4131242B2 (ja) 2003-01-20 2008-08-13 株式会社デンソー ガスセンサ

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5945339B2 (ja) * 1975-05-01 1984-11-06 ササキ タケジ ブロイラ−胴体の擂砕加工食材の製造法
JPS533557A (en) * 1976-06-25 1978-01-13 Nobushi Miyazaki Animal and poultry bone and meat
JPS5440623A (en) * 1977-09-06 1979-03-30 Mitsubishi Electric Corp Magmetic tape device of rotary head type
JPS55118378A (en) * 1979-03-07 1980-09-11 Mitsubishi Chem Ind Ltd Preparation of cow bone paste

Also Published As

Publication number Publication date
JPS5988065A (ja) 1984-05-21

Similar Documents

Publication Publication Date Title
CN105792662B (zh) 源自动物肌肉组织或机械剔骨肉的功能蛋白质及其制备方法
US20090269440A1 (en) Compositions increasing moisture content and distribution in muscle-derived food products
WO1989011799A2 (en) Improvements in and relating to protein products
CA2762969A1 (en) Protein product and process for making injectable protein product
RU2605776C2 (ru) Способ получения маслосодержащих продуктов на основе мяса, включающий процедуру непосредственного добавления масла
Newman The separation of meat from bone—A review of the mechanics and the problems
CA2599819C (en) A method for the production of sausages
NL8403317A (nl) Vleesprodukt.
US6855364B2 (en) Process for retaining moisture in cooked animal muscle
JPH0767587A (ja) 蛋白食品素材の製造方法及びその方法によって得られた蛋白食品素材及びそれを用いた蛋白食品
RU2007926C1 (ru) Способ получения коллагеновых волокон из коллагенсодержащих тканей животных
EP0352062A2 (en) Functional protein product from vegetable protein materials
Cunningham et al. A review of factors affecting emulsifying characteristics of poultry meat
WO1996010928A1 (en) Process for producing unblanched pasty protein food material, protein food material produced thereby, and protein food produced therefrom
JPS626771B2 (https=)
CN100352377C (zh) 在烹制的食物中保持水分的食品和方法
KR860000143B1 (ko) 닭고기 재구성육의 제조방법
RU2595516C1 (ru) Способ получения комбинированного фарша из путассу и сайки
RU2776007C1 (ru) Ветчина с белково-жировой эмульсией
GB2170392A (en) A process for manufacturing a meat product
JPS5929213B2 (ja) 肉様組成物及びその製造方法
JP2777611B2 (ja) 無晒ねり状蛋白食品素材の製造方法及びその方法によって得られた蛋白食品素材及びそれを用いた蛋白食品
GB2257891A (en) Pre-dusting of protein products with collagen fibres
JPS58152468A (ja) ネリ製品
US3666490A (en) Process of making an edible poultry composition