JPS633579B2 - - Google Patents
Info
- Publication number
- JPS633579B2 JPS633579B2 JP58018070A JP1807083A JPS633579B2 JP S633579 B2 JPS633579 B2 JP S633579B2 JP 58018070 A JP58018070 A JP 58018070A JP 1807083 A JP1807083 A JP 1807083A JP S633579 B2 JPS633579 B2 JP S633579B2
- Authority
- JP
- Japan
- Prior art keywords
- shrimp
- temperature
- water
- hours
- roasting
- 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
Links
- 241000238557 Decapoda Species 0.000 claims description 44
- 235000011194 food seasoning agent Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 description 10
- 239000004278 EU approved seasoning Substances 0.000 description 9
- 239000002994 raw material Substances 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 238000001035 drying Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 210000001015 abdomen Anatomy 0.000 description 4
- 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 3
- 239000000203 mixture Substances 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 102000039446 nucleic acids Human genes 0.000 description 3
- 108020004707 nucleic acids Proteins 0.000 description 3
- 150000007523 nucleic acids Chemical class 0.000 description 3
- 239000001054 red pigment Substances 0.000 description 3
- 229940073490 sodium glutamate Drugs 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 102000003425 Tyrosinase Human genes 0.000 description 2
- 108060008724 Tyrosinase Proteins 0.000 description 2
- 230000003187 abdominal effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000282693 Cercopithecidae Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000239366 Euphausiacea Species 0.000 description 1
- 241000238562 Farfantepenaeus aztecus Species 0.000 description 1
- 241000282376 Panthera tigris Species 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58018070A JPS59143571A (ja) | 1983-02-08 | 1983-02-08 | スナツク風焼エビ食品の製法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58018070A JPS59143571A (ja) | 1983-02-08 | 1983-02-08 | スナツク風焼エビ食品の製法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59143571A JPS59143571A (ja) | 1984-08-17 |
| JPS633579B2 true JPS633579B2 (enExample) | 1988-01-25 |
Family
ID=11961399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58018070A Granted JPS59143571A (ja) | 1983-02-08 | 1983-02-08 | スナツク風焼エビ食品の製法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59143571A (enExample) |
-
1983
- 1983-02-08 JP JP58018070A patent/JPS59143571A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59143571A (ja) | 1984-08-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102132906A (zh) | 一种即食虾仁休闲食品加工方法 | |
| JPH0459864B2 (enExample) | ||
| JPS5820575B2 (ja) | スイサンカコウヒンノセイゾウホウ | |
| JPS633579B2 (enExample) | ||
| JPS58101664A (ja) | 鰻の生骨を利用した食品の製造方法 | |
| JPS596632B2 (ja) | ケ−シング詰焼たらこ風食品の製造法 | |
| JPS6234385B2 (enExample) | ||
| JPH0549422A (ja) | コーン種実の加工方法 | |
| JPH0642821B2 (ja) | 粉末オイスタージユース組成物及びその製造方法並びに粉末オイスタージユース組成物による生鮮食品の鮮度保持法 | |
| JPH0525467B2 (enExample) | ||
| JP3149410B2 (ja) | 乾燥青紫蘇の製造方法 | |
| JP3282864B2 (ja) | 食品の製造方法 | |
| KR970019905A (ko) | 오징어 원형을 유지하는 통구이 오징어 제조방법 | |
| JPH0369255B2 (enExample) | ||
| KR970019904A (ko) | 구이 오징어 제조방법 | |
| JPH0998746A (ja) | 海老の加熱処理方法 | |
| JPH025383B2 (enExample) | ||
| JPH0728698B2 (ja) | 食肉珍味の製造法 | |
| JPS6112666B2 (enExample) | ||
| JP3026768U (ja) | 貝柱の焼き加工品 | |
| CN114601106A (zh) | 一种风味优化和防止变形的速冻红桃粿的制作方法 | |
| CN114304525A (zh) | 一种法式烤鸡及其制备方法 | |
| JP3801724B2 (ja) | 味付け黒海苔の製造 | |
| CN117770395A (zh) | 一种猪皮膨化食品的制备方法 | |
| JPH01309660A (ja) | 魚肉加工食品及びその製造方法 |