JPS63164870A - いかの頭腕部の加工方法 - Google Patents
いかの頭腕部の加工方法Info
- Publication number
- JPS63164870A JPS63164870A JP61311738A JP31173886A JPS63164870A JP S63164870 A JPS63164870 A JP S63164870A JP 61311738 A JP61311738 A JP 61311738A JP 31173886 A JP31173886 A JP 31173886A JP S63164870 A JPS63164870 A JP S63164870A
- Authority
- JP
- Japan
- Prior art keywords
- head
- arm
- arm parts
- meat
- cuttlefish
- 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
- 241000238371 Sepiidae Species 0.000 title abstract 3
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 235000015177 dried meat Nutrition 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 5
- 241000238366 Cephalopoda Species 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 6
- 235000015067 sauces Nutrition 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 241000252254 Catostomidae Species 0.000 abstract 1
- 210000001835 viscera Anatomy 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 3
- 239000003337 fertilizer Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015255 meat loaf Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000012780 transparent material Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61311738A JPS63164870A (ja) | 1986-12-26 | 1986-12-26 | いかの頭腕部の加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61311738A JPS63164870A (ja) | 1986-12-26 | 1986-12-26 | いかの頭腕部の加工方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63164870A true JPS63164870A (ja) | 1988-07-08 |
| JPH0430829B2 JPH0430829B2 (OSRAM) | 1992-05-22 |
Family
ID=18020878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61311738A Granted JPS63164870A (ja) | 1986-12-26 | 1986-12-26 | いかの頭腕部の加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63164870A (OSRAM) |
-
1986
- 1986-12-26 JP JP61311738A patent/JPS63164870A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0430829B2 (OSRAM) | 1992-05-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Yean et al. | Dried and smoked fish products | |
| JP3434482B2 (ja) | サメ肉を主材とする成形食品及びその製造方法 | |
| JPS63164870A (ja) | いかの頭腕部の加工方法 | |
| JP3217858B2 (ja) | 肉とスープが一体となった乾燥即席具 | |
| KR101465700B1 (ko) | 키토올리고당 및 키토산을 이용한 고등어, 삼치 또는 오징어의 비열처리 가공 방법 | |
| JP3864860B2 (ja) | 加工用湯葉及びその製造法 | |
| JP2977874B2 (ja) | イカ加工食品の製造法 | |
| JPH03277254A (ja) | ねり製品の製造方法 | |
| JP2985135B2 (ja) | 蒸し菊花の巻き物状冷凍品またはその包装体 | |
| JP3239169B2 (ja) | 生マグロ肉の調理方法 | |
| JPH03151839A (ja) | イカ飯様食品及びその製造法 | |
| KR20010102810A (ko) | 오징어 순대의 제조방법 | |
| JP2675580B2 (ja) | 魚肉ソフト燻製品の製造方法 | |
| JPS5886067A (ja) | かきそぼろの製造方法 | |
| KR100406653B1 (ko) | 돈육 가공 식품 | |
| JPS5934842A (ja) | 活あさり等の貝類の管理方法 | |
| CN117859872A (zh) | 蛋卷虾滑 | |
| JPS61152230A (ja) | 柔軟性を保護した焼魚の加工法及びその製品 | |
| JPS6112666B2 (OSRAM) | ||
| JP2808437B2 (ja) | 粕漬無塩せきソ−セ−ジの製造方法 | |
| KR100396814B1 (ko) | 양념굴비의 제조방법 | |
| JP3097855U (ja) | 北寄貝飯 | |
| JP2969590B2 (ja) | 鮭加工製品の製法とその製品 | |
| JPH03155769A (ja) | 鰻ハムおよびその製造方法 | |
| JPH0411851A (ja) | 蓋付容器を用いる即席食品乾燥具の調理方法 |