JPS6328579B2 - - Google Patents

Info

Publication number
JPS6328579B2
JPS6328579B2 JP59218968A JP21896884A JPS6328579B2 JP S6328579 B2 JPS6328579 B2 JP S6328579B2 JP 59218968 A JP59218968 A JP 59218968A JP 21896884 A JP21896884 A JP 21896884A JP S6328579 B2 JPS6328579 B2 JP S6328579B2
Authority
JP
Japan
Prior art keywords
salmon
sake lees
abdominal cavity
belly
remove
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
JP59218968A
Other languages
English (en)
Japanese (ja)
Other versions
JPS6196971A (ja
Inventor
Fukuzo Abe
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.)
HIROO SANGYO RYUTSU SHINKO KOSHA KK
Original Assignee
HIROO SANGYO RYUTSU SHINKO KOSHA 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 HIROO SANGYO RYUTSU SHINKO KOSHA KK filed Critical HIROO SANGYO RYUTSU SHINKO KOSHA KK
Priority to JP59218968A priority Critical patent/JPS6196971A/ja
Publication of JPS6196971A publication Critical patent/JPS6196971A/ja
Publication of JPS6328579B2 publication Critical patent/JPS6328579B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
JP59218968A 1984-10-18 1984-10-18 鮭の処理方法 Granted JPS6196971A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP59218968A JPS6196971A (ja) 1984-10-18 1984-10-18 鮭の処理方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59218968A JPS6196971A (ja) 1984-10-18 1984-10-18 鮭の処理方法

Publications (2)

Publication Number Publication Date
JPS6196971A JPS6196971A (ja) 1986-05-15
JPS6328579B2 true JPS6328579B2 (enrdf_load_stackoverflow) 1988-06-09

Family

ID=16728175

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59218968A Granted JPS6196971A (ja) 1984-10-18 1984-10-18 鮭の処理方法

Country Status (1)

Country Link
JP (1) JPS6196971A (enrdf_load_stackoverflow)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01112169U (enrdf_load_stackoverflow) * 1988-01-26 1989-07-27

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6356270A (ja) * 1986-08-27 1988-03-10 Taiyo Fishery Co Ltd 子持ち魚様加工魚の製造法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4919059A (enrdf_load_stackoverflow) * 1972-06-15 1974-02-20
JPS5561784A (en) * 1978-10-30 1980-05-09 Miyakonishiki Shokuhin Kk Cod roe pickled in sake lees
JPS5948962B2 (ja) * 1981-08-22 1984-11-30 信良 窪田 贈答用塩蔵鮭・鱒

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01112169U (enrdf_load_stackoverflow) * 1988-01-26 1989-07-27

Also Published As

Publication number Publication date
JPS6196971A (ja) 1986-05-15

Similar Documents

Publication Publication Date Title
Hallen The good, the bad, and the beautiful: discourse about values in Yoruba culture
JPS6328579B2 (enrdf_load_stackoverflow)
CN106666499A (zh) 一种水生软体动物肉制作的海鲜香肠及其制备方法
JPH0923853A (ja) 貝類の貝柱、及び牡蛎類を混入してなるハムソーセージ、及びウインナーソーセージ類
CN101664205A (zh) 一种带有成块鱼肉的广式腊肠及其制备方法
JPS5948962B2 (ja) 贈答用塩蔵鮭・鱒
JP2001292737A (ja) 魚加工製品、鰊加工製品及び冷凍マリネ
JPH0322945A (ja) 鮪生ハム風味くん製品の製造方法
JP3123921U (ja) イカの胴に練り物を詰め込み加熱処理したイカ加工食品
JPH0260304B2 (enrdf_load_stackoverflow)
JPH0581230B2 (enrdf_load_stackoverflow)
Karakoltsidis et al. The eels, Anguilla spp., their characteristics and uses
KR20170139864A (ko) 함초소금을 이용한 닭가슴살 훈제구이 제조방법
JP2903061B2 (ja) 赤身魚を使用した練製品
NAMBUDIRI Value Addition in Fish Processing
HUANG Traditional oriental seafood products
JPS6312266A (ja) ソ−セ−ジ様の食品の製法
JP2001327270A (ja) 塩辛様食品及びその製造方法
JPH0551269B2 (enrdf_load_stackoverflow)
JPH04210582A (ja) 魚肉加工食品素材の製造方法
JPH0148745B2 (enrdf_load_stackoverflow)
JP2005210904A (ja) 伊勢エビの殻付きカマボコとその製造方法及び伊勢エビの身付きカマボコ
WO2004016110A1 (fr) Saucisson entierement a base d'animaux marins contenant de la chair de crustaces aquatiques et procede de fabrication correspondant
King Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood
Nielsen et al. Fish Snacks and Shellfish Snacks

Legal Events

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