JPS63105657A - 食品素材の製造方法 - Google Patents
食品素材の製造方法Info
- Publication number
- JPS63105657A JPS63105657A JP61251892A JP25189286A JPS63105657A JP S63105657 A JPS63105657 A JP S63105657A JP 61251892 A JP61251892 A JP 61251892A JP 25189286 A JP25189286 A JP 25189286A JP S63105657 A JPS63105657 A JP S63105657A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- yeast
- fish
- raw material
- aging
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 239000002994 raw material Substances 0.000 title abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 230000032683 aging Effects 0.000 claims abstract description 14
- 235000019512 sardine Nutrition 0.000 claims abstract description 8
- 241000269821 Scombridae Species 0.000 claims abstract description 5
- 235000020640 mackerel Nutrition 0.000 claims abstract description 5
- 241001290266 Sciaenops ocellatus Species 0.000 claims description 14
- 241000555825 Clupeidae Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 210000005253 yeast cell Anatomy 0.000 claims description 7
- 241001149724 Cololabis adocetus Species 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 19
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 19
- 241000251468 Actinopterygii Species 0.000 abstract description 13
- 235000019688 fish Nutrition 0.000 abstract description 13
- 235000015220 hamburgers Nutrition 0.000 abstract description 5
- 235000020989 red meat Nutrition 0.000 abstract 3
- 241000233866 Fungi Species 0.000 abstract 2
- 241000624562 Cololabis saira Species 0.000 abstract 1
- 241001125046 Sardina pilchardus Species 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 210000004027 cell Anatomy 0.000 description 4
- 238000005273 aeration Methods 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61251892A JPS63105657A (ja) | 1986-10-24 | 1986-10-24 | 食品素材の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61251892A JPS63105657A (ja) | 1986-10-24 | 1986-10-24 | 食品素材の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63105657A true JPS63105657A (ja) | 1988-05-10 |
| JPH0467949B2 JPH0467949B2 (enrdf_load_stackoverflow) | 1992-10-29 |
Family
ID=17229499
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61251892A Granted JPS63105657A (ja) | 1986-10-24 | 1986-10-24 | 食品素材の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63105657A (enrdf_load_stackoverflow) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01304839A (ja) * | 1988-05-31 | 1989-12-08 | Akiyoshi Yamane | 赤身魚肉の漬物の製造法 |
| WO2014042279A1 (ja) * | 2012-09-12 | 2014-03-20 | 味の素株式会社 | 水産加工食品の製造方法及び水産加工食品改質用の酵素製剤 |
| JP2020094737A (ja) * | 2018-12-12 | 2020-06-18 | 株式会社前川製作所 | 食品の冷凍熟成方法及び冷却装置 |
-
1986
- 1986-10-24 JP JP61251892A patent/JPS63105657A/ja active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01304839A (ja) * | 1988-05-31 | 1989-12-08 | Akiyoshi Yamane | 赤身魚肉の漬物の製造法 |
| WO2014042279A1 (ja) * | 2012-09-12 | 2014-03-20 | 味の素株式会社 | 水産加工食品の製造方法及び水産加工食品改質用の酵素製剤 |
| JP2020094737A (ja) * | 2018-12-12 | 2020-06-18 | 株式会社前川製作所 | 食品の冷凍熟成方法及び冷却装置 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0467949B2 (enrdf_load_stackoverflow) | 1992-10-29 |
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