JPS63173560A - かまぼこ及びその製造法 - Google Patents
かまぼこ及びその製造法Info
- Publication number
- JPS63173560A JPS63173560A JP62004695A JP469587A JPS63173560A JP S63173560 A JPS63173560 A JP S63173560A JP 62004695 A JP62004695 A JP 62004695A JP 469587 A JP469587 A JP 469587A JP S63173560 A JPS63173560 A JP S63173560A
- Authority
- JP
- Japan
- Prior art keywords
- kamaboko
- sheet
- fibrous
- shaped
- fat
- 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
- 241000251468 Actinopterygii Species 0.000 title abstract description 53
- 235000013305 food Nutrition 0.000 claims abstract description 30
- 235000014121 butter Nutrition 0.000 claims description 24
- 235000019197 fats Nutrition 0.000 claims description 23
- 235000013310 margarine Nutrition 0.000 claims description 7
- 239000003264 margarine Substances 0.000 claims description 7
- 235000013351 cheese Nutrition 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 238000004804 winding Methods 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000019688 fish Nutrition 0.000 description 51
- 235000013372 meat Nutrition 0.000 description 42
- 239000000796 flavoring agent Substances 0.000 description 29
- 235000019634 flavors Nutrition 0.000 description 29
- 239000003925 fat Substances 0.000 description 22
- 239000003921 oil Substances 0.000 description 22
- 238000010438 heat treatment Methods 0.000 description 14
- 238000010411 cooking Methods 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000000835 fiber Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000019465 surimi Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 230000000717 retained effect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 241001098054 Pollachius pollachius Species 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 238000010186 staining Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg 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
- 241000269908 Platichthys flesus Species 0.000 description 1
- 241001442210 Pleurogrammus monopterygius Species 0.000 description 1
- 241001417494 Sciaenidae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- -1 microwave heating Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62004695A JPS63173560A (ja) | 1987-01-12 | 1987-01-12 | かまぼこ及びその製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62004695A JPS63173560A (ja) | 1987-01-12 | 1987-01-12 | かまぼこ及びその製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63173560A true JPS63173560A (ja) | 1988-07-18 |
| JPH0574336B2 JPH0574336B2 (enrdf_load_stackoverflow) | 1993-10-18 |
Family
ID=11591021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62004695A Granted JPS63173560A (ja) | 1987-01-12 | 1987-01-12 | かまぼこ及びその製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63173560A (enrdf_load_stackoverflow) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0242957A (ja) * | 1988-07-30 | 1990-02-13 | Osaki Suisan:Kk | 魚肉切身様食品及びその製造法 |
| FR2899769A1 (fr) * | 2007-02-19 | 2007-10-19 | Fleury Michon Sa | Amelioraton du procede de fabrication des batonnets de surimi fourres |
| EP1958512A1 (fr) * | 2007-02-16 | 2008-08-20 | Fleury Michon Sa | Procédé de fabrication de produits alimentaires, produit obtenu et chaîne de fabrication correspondante |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51130557A (en) * | 1975-05-08 | 1976-11-12 | Osaki Suisan Kk | Method of producing fish meat paste product |
| JPS5886064A (ja) * | 1981-11-16 | 1983-05-23 | Kazunori Seki | 巻込魚肉製品の製造方法及びその装置 |
| JPS58116662A (ja) * | 1981-12-29 | 1983-07-11 | Maruyasu Suisan Shokuhin Kk | 繊維状かまぼこ製品の製造法 |
| JPS59173073A (ja) * | 1983-03-22 | 1984-09-29 | Binan Haifuuzu Kk | 棒状の芯を有する巻込み「かま」鉾の製造方法 |
-
1987
- 1987-01-12 JP JP62004695A patent/JPS63173560A/ja active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51130557A (en) * | 1975-05-08 | 1976-11-12 | Osaki Suisan Kk | Method of producing fish meat paste product |
| JPS5886064A (ja) * | 1981-11-16 | 1983-05-23 | Kazunori Seki | 巻込魚肉製品の製造方法及びその装置 |
| JPS58116662A (ja) * | 1981-12-29 | 1983-07-11 | Maruyasu Suisan Shokuhin Kk | 繊維状かまぼこ製品の製造法 |
| JPS59173073A (ja) * | 1983-03-22 | 1984-09-29 | Binan Haifuuzu Kk | 棒状の芯を有する巻込み「かま」鉾の製造方法 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0242957A (ja) * | 1988-07-30 | 1990-02-13 | Osaki Suisan:Kk | 魚肉切身様食品及びその製造法 |
| EP1958512A1 (fr) * | 2007-02-16 | 2008-08-20 | Fleury Michon Sa | Procédé de fabrication de produits alimentaires, produit obtenu et chaîne de fabrication correspondante |
| FR2912603A1 (fr) * | 2007-02-16 | 2008-08-22 | Fleury Michon Sa | Procede de fabrication de produits alimentaires, produit obtenu et chaine de fabrication correspondante |
| FR2899769A1 (fr) * | 2007-02-19 | 2007-10-19 | Fleury Michon Sa | Amelioraton du procede de fabrication des batonnets de surimi fourres |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0574336B2 (enrdf_load_stackoverflow) | 1993-10-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |