JPS6416570A - Snack food and production thereof - Google Patents

Snack food and production thereof

Info

Publication number
JPS6416570A
JPS6416570A JP62171931A JP17193187A JPS6416570A JP S6416570 A JPS6416570 A JP S6416570A JP 62171931 A JP62171931 A JP 62171931A JP 17193187 A JP17193187 A JP 17193187A JP S6416570 A JPS6416570 A JP S6416570A
Authority
JP
Japan
Prior art keywords
slices
fish
fried
shellfish
low water
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
Application number
JP62171931A
Other languages
Japanese (ja)
Other versions
JP2512481B2 (en
Inventor
Hiroshi Takahashi
Yoichi Kan
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.)
Nissui Corp
Original Assignee
Nippon Suisan Kaisha Ltd
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 Nippon Suisan Kaisha Ltd filed Critical Nippon Suisan Kaisha Ltd
Priority to JP62171931A priority Critical patent/JP2512481B2/en
Publication of JPS6416570A publication Critical patent/JPS6416570A/en
Application granted granted Critical
Publication of JP2512481B2 publication Critical patent/JP2512481B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE:To readily obtain the titled food distributable at normal temperature, having excellent texture and shelf stability, by frying slices of fish and shellfish under reduced pressure and treating the fried slices with a seasoning solution with low water activity. CONSTITUTION:Slices or small pieces of fish and shellfish or animal meat are fried at 80-120 deg.C under 20-100mgHg pressure and then treated with a seasoning solution having 0.8-0.95 low water activity to give the aimed food.
JP62171931A 1987-07-09 1987-07-09 Snack food and its manufacturing method Expired - Lifetime JP2512481B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62171931A JP2512481B2 (en) 1987-07-09 1987-07-09 Snack food and its manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62171931A JP2512481B2 (en) 1987-07-09 1987-07-09 Snack food and its manufacturing method

Publications (2)

Publication Number Publication Date
JPS6416570A true JPS6416570A (en) 1989-01-20
JP2512481B2 JP2512481B2 (en) 1996-07-03

Family

ID=15932484

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62171931A Expired - Lifetime JP2512481B2 (en) 1987-07-09 1987-07-09 Snack food and its manufacturing method

Country Status (1)

Country Link
JP (1) JP2512481B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006087857A1 (en) * 2005-02-16 2006-08-24 Ariake Japan Co., Ltd. Processed food material of vegetable, meat and/or seafood and process for producing the same
JP2006238784A (en) * 2005-03-03 2006-09-14 Maruhachi Muramatsu:Kk Method for producing fried shaving of dried fish

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006087857A1 (en) * 2005-02-16 2006-08-24 Ariake Japan Co., Ltd. Processed food material of vegetable, meat and/or seafood and process for producing the same
JP2006238784A (en) * 2005-03-03 2006-09-14 Maruhachi Muramatsu:Kk Method for producing fried shaving of dried fish

Also Published As

Publication number Publication date
JP2512481B2 (en) 1996-07-03

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