TWI354539B - - Google Patents

Download PDF

Info

Publication number
TWI354539B
TWI354539B TW096143910A TW96143910A TWI354539B TW I354539 B TWI354539 B TW I354539B TW 096143910 A TW096143910 A TW 096143910A TW 96143910 A TW96143910 A TW 96143910A TW I354539 B TWI354539 B TW I354539B
Authority
TW
Taiwan
Prior art keywords
food material
aforementioned
food
mentioned
grilling
Prior art date
Application number
TW096143910A
Other languages
English (en)
Chinese (zh)
Other versions
TW200920272A (en
Inventor
Toshiro Shoji
Kazuki Ueno
Original Assignee
Takeda Seiko Co Ltd
Tokaidenpun Co 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 Takeda Seiko Co Ltd, Tokaidenpun Co Ltd filed Critical Takeda Seiko Co Ltd
Publication of TW200920272A publication Critical patent/TW200920272A/zh
Application granted granted Critical
Publication of TWI354539B publication Critical patent/TWI354539B/zh

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
TW096143910A 2007-11-01 2007-11-20 Kabayaki processing method TW200920272A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2007284645A JP4750095B2 (ja) 2007-11-01 2007-11-01 蒲焼の加工方法

Publications (2)

Publication Number Publication Date
TW200920272A TW200920272A (en) 2009-05-16
TWI354539B true TWI354539B (xx) 2011-12-21

Family

ID=40613267

Family Applications (1)

Application Number Title Priority Date Filing Date
TW096143910A TW200920272A (en) 2007-11-01 2007-11-20 Kabayaki processing method

Country Status (3)

Country Link
JP (1) JP4750095B2 (xx)
CN (1) CN101422213A (xx)
TW (1) TW200920272A (xx)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102150892B (zh) * 2011-01-28 2012-09-05 长乐聚泉食品有限公司 烤鳗鱼内脏及其生产工艺
JP5303766B2 (ja) * 2011-09-27 2013-10-02 一彦 宇都宮 冷凍焼き魚の製造方法
CN102488245B (zh) * 2011-12-30 2013-03-13 长乐太平洋食品有限公司 有利于提高产品质量的节能型烤鳗工艺
JP5666736B1 (ja) * 2014-06-24 2015-02-12 日本水産株式会社 炭火焼き肉類の製造方法。
CN107183578A (zh) * 2017-06-05 2017-09-22 舟山市齐晟水产有限公司 一种蒲烧鳗鱼片制备工艺
CN107373448A (zh) * 2017-06-05 2017-11-24 舟山市齐晟水产有限公司 一种蒲烧鳗鱼丝制备工艺
CN107198148A (zh) * 2017-06-08 2017-09-26 舟山市齐晟水产有限公司 一种蒲烧鳗鱼丝制备工艺
CN110200054A (zh) * 2019-01-10 2019-09-06 邱全成 断刺虱目鱼的制作方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0395590A (ja) * 1989-09-08 1991-04-19 Hitachi Ltd 表示パレットデータ設定回路
JPH0733422Y2 (ja) * 1990-01-18 1995-07-31 和泉電気株式会社 機器配列体の組立補助具
JP3437131B2 (ja) * 1999-11-12 2003-08-18 株式会社 竹田精工 蒲焼の加工方法
JP4771766B2 (ja) * 2005-07-27 2011-09-14 京丸うなぎ株式会社 蒲焼きの加工方法及び蒲焼きの加工装置
JP4898417B2 (ja) * 2006-12-25 2012-03-14 株式会社 竹田精工 蒲焼きの加工方法及び白焼きの加工方法

Also Published As

Publication number Publication date
JP4750095B2 (ja) 2011-08-17
TW200920272A (en) 2009-05-16
CN101422213A (zh) 2009-05-06
JP2009106248A (ja) 2009-05-21

Similar Documents

Publication Publication Date Title
TWI354539B (xx)
Leslie Directions for Cookery: In Its Various Branches
JP7224396B2 (ja) サケの切り身の軟らか焼成品とその製造方法
US5947808A (en) Seafood skin, membrane, bone, cartilage, antennae, leg, shell, beard and/or vein removal apparatus and methods for use thereof
Barber et al. Sushi: Taste & Technique
JP6303206B2 (ja) 軟化食品の製造方法
KR102317294B1 (ko) 풍미가 개선된 돼지막창 제조방법
JP2014183814A (ja) 魚の胃袋の調理方法
CN103005511A (zh) 一种三文鱼的加工方法
US7384330B1 (en) Methods and apparatus for processing fish and other products
Farrimond The Science of Cooking: Every Question Answered to Perfect Your Cooking
JP2002330853A (ja) 串具および串付食品
JP2020174572A (ja) 豚ハラミの焼肉用加工方法
JP4372630B2 (ja) 断面渦巻き状ロールキャベツ及びその製造方法
CN212545356U (zh) 一种杀鱼切割断刺工具
Farr et al. Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
Leslie Directions for Cookery: Being a System of the Art, in Its Various Branches
JP6410359B2 (ja) ホルモンを主な材料とするしゃぶしゃぶ料理方法
JP2005224158A (ja) 魚の骨取り加工法及びへら
JP2024074899A (ja) 鶏皮串の調理方法
JP3747350B2 (ja) いかの加工食材と、その製造方法
JP2019106935A (ja) 魚の干物
CN116784461A (zh) 一种羊肉加工工艺
JP2747790B2 (ja) ふぐ調理における不可食部分の食材利用法
JP2003134993A (ja) 魚の骨抜き加工方法、及び骨抜き加工魚