JPH01165355A - Production of liver matter having high shelf stability - Google Patents
Production of liver matter having high shelf stabilityInfo
- Publication number
- JPH01165355A JPH01165355A JP62323438A JP32343887A JPH01165355A JP H01165355 A JPH01165355 A JP H01165355A JP 62323438 A JP62323438 A JP 62323438A JP 32343887 A JP32343887 A JP 32343887A JP H01165355 A JPH01165355 A JP H01165355A
- Authority
- JP
- Japan
- Prior art keywords
- internal organs
- liver
- aqueous solution
- water
- alkali ion
- 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.)
- Pending
Links
- 210000004185 liver Anatomy 0.000 title abstract description 25
- 238000004519 manufacturing process Methods 0.000 title description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 210000004712 air sac Anatomy 0.000 claims abstract description 9
- 210000000232 gallbladder Anatomy 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 7
- 238000009826 distribution Methods 0.000 claims description 3
- 210000000056 organ Anatomy 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 abstract description 21
- 235000013305 food Nutrition 0.000 abstract description 10
- 239000007864 aqueous solution Substances 0.000 abstract description 9
- 239000003513 alkali Substances 0.000 abstract description 6
- 238000007789 sealing Methods 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract description 2
- 241000252073 Anguilliformes Species 0.000 abstract 1
- 210000000496 pancreas Anatomy 0.000 description 11
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000004471 Glycine Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000002440 hepatic effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 210000000784 arm bone Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005868 electrolysis reaction Methods 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 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
- 235000014102 seafood Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
イ１発明の目的
（産業上の利用分野）
本発明は水産加工業界等に利用される日持らが良くて旨
味の出る保存性を高めた肝すいの製造方法に関する。[Detailed description of the invention] A1.Object of the invention (industrial application field) The present invention relates to a method for producing liver liver that has a long shelf life and enhances the preservability to produce umami, which is used in the seafood processing industry, etc. .
（従来の技術）
従来、保存性を有する肝すい用鰻肝の製法として、特公
昭５９−５３８１９号公報に開示きれているように、活
鰻を開裂して肝臓を摘出し、該摘出肝臓を０．０３〜３
％の有機酸水溶液中で２〜５分間煮沸し、該煮沸鰻肝を
０．０５〜４％のグリシン水溶液と共に容器に収納して
密封し、該密封容器を８５〜１２０℃の温度で１０〜５
０分間加熱する製法が開発された。(Prior art) As disclosed in Japanese Patent Publication No. 59-53819, a conventional method for producing preservative eel liver for pancreatic pancreas involves splitting open a live eel, removing the liver, and using the removed liver. 0.03~3
% organic acid aqueous solution for 2 to 5 minutes, the boiled eel liver was placed in a container with a 0.05 to 4% glycine aqueous solution and sealed, and the sealed container was heated at a temperature of 85 to 120°C for 10 to 5 minutes. 5
A method of heating for 0 minutes was developed.
この方法はグリシン水溶液と共に煮沸した鰻の肝臓を袋
へ密封して加熱することにより保存性を高めたことを特
徴としたものである。This method is characterized in that eel liver boiled with an aqueous glycine solution is sealed in a bag and heated to improve its preservability.
（発明が解決しようとする問題点）
しかし前記従来の保存性を有する肝すい用鰻肝の製法は
、単に有機酸水溶液で煮沸した鰻の肝臓をグリシン水溶
液と共に容器へ入れてレトルト殺菌する方法であるから
、長期に亘って変質なく保存することは出来なく、（常
温で一週間外部保存した場合、外部が酸化した。）又、
製品も格別に旨味を引き出すまでには至らなく、然も肝
を常時自然の状態で食することの出来ない問題点があっ
た。(Problems to be Solved by the Invention) However, the conventional method for producing eel liver for liver pancreas that has a shelf life is simply to put eel liver boiled in an organic acid aqueous solution into a container together with a glycine aqueous solution and sterilize it by retort. Because of this, it cannot be stored for a long period of time without deterioration (when stored outside for a week at room temperature, the outside oxidized).
The product did not bring out the umami in particular, and there was a problem in that the liver could not always be eaten in its natural state.
本発明は前記した従来の問題点を解消するためになされ
たもので、浮袋とか胆のう等の臓器を摘出した鰻の内蔵
をアルカリイオン水で煮沸し、更に水洗いした後、適量
袋詰めしてこれにアルカリイオン水を加えて密封し、約
１２０℃で約２０分間レトルト殺菌して、鰻肝の自然な
状態で長期保存を可能とする保存性を高めた肝すいの製
造方法の提供を目的としたものである。The present invention was made in order to solve the above-mentioned conventional problems, and the innards of an eel, from which organs such as the swim bladder and gallbladder have been removed, are boiled in alkaline ionized water, washed with water, and then packed in appropriate amounts in bags. The purpose of the present invention is to provide a method for producing liver pancreas with improved preservability that enables long-term preservation of eel liver in its natural state by adding alkaline ionized water to the liver, sealing it, and sterilizing it in a retort at about 120°C for about 20 minutes. This is what I did.
口１発明の構成
（問題点を解決するための手段）
前記目的を達成するための本発明に係る保存性を高めた
肝すいの製造方法は、活鰻を割裁して内蔵を取り出しこ
れの浮袋とか胆のう等の臓器を摘出してから、その内蔵
をアルカリイオン水からなる煮沸液にて煮沸し、更に煮
沸後、水洗いしてから、一椀分等の食し易い流通過程に
適した量の内蔵を袋詰めすると共に、この袋内にアルカ
リイオン水を充填して密封した後、これを１００〜１２
０℃の温度で１０〜２０分間レトルト殺菌した構成で、
浮袋とか胆のう等を取り除いた鰻の内蔵を、ミネラル分
が多く含まれ、アルカリ度も極めて高くて不要な塩素を
除き、又、人体の腸全体の活動を促進する電位も低いア
ルカリイオン水からなる煮沸液で煮沸し、又、水洗い後
、袋詰めする際前記の特徴を有するアルカリイオン水を
充填した食品を得て、酸性食品からなる鰻の内蔵と、ア
ルカリイオン水のアルカリとによりバランスのとれた食
品を求めた。1. Structure of the Invention (Means for Solving the Problems) The method for producing liver pancreas with improved preservability according to the present invention to achieve the above-mentioned object is to cut a live eel, remove the internal organs, and then After removing organs such as the swim bladder and gallbladder, the internal organs are boiled in a boiling solution made of alkaline ionized water, and after further boiling, they are washed with water, and then made into a bowl or other suitable amount for easy consumption. After packing the internal organs into a bag and filling the bag with alkaline ionized water and sealing it,
The composition is retort sterilized at a temperature of 0℃ for 10 to 20 minutes,
The innards of the eel, with the swim bladder and gallbladder removed, are made with alkaline ionized water that contains a lot of minerals, has an extremely high alkalinity, removes unnecessary chlorine, and has a low potential that promotes the activity of the entire human intestine. When boiled in a boiling liquid, washed with water, and packed into bags, a food filled with alkaline ionized water having the above-mentioned characteristics is obtained, and the innards of the eel, which is made up of acidic food, is balanced by the alkali of the alkaline ionized water. I asked for some food.
そこで使用するアルカリイオン水は、イオン整水器によ
り電気エネルギーで水中のイオン（電解質）を電離化し
、更に多孔性の隔膜によって２種類の水、即ちアルカリ
イオン水と、酸性水とを得て、その一方のアルカリイオ
ン水を使用することで所期の目的を達し、この使用アル
カリイオン水は、総アルカリ度１１２ｐ ｐ ｍ、カル
シュウムロ２．３ｐｐｍ、マグネジ；ウム７．５ｐｐｍ
、カリウム５．３ｐ ｐ ｍ。The alkaline ionized water used there is produced by ionizing the ions (electrolytes) in the water using electrical energy using an ionic water conditioner, and then using a porous diaphragm to obtain two types of water: alkaline ionized water and acidic water. The desired purpose was achieved by using one of the alkaline ionized water, and the alkaline ionized water used had a total alkalinity of 112 ppm, a calcium content of 2.3 ppm, and a magnezium content of 7.5 ppm.
, potassium 5.3 p p m.
ナトリウム８．２ｐｐｍ、塩素８．５ｐｐｍの水質によ
るもので、欠乏しがちなカルシウムイオンが多く含まれ
て、鰻の内蔵がもつ栄養素と相俟って現代嗜好に適した
自然食品に相当する食品を得ることが出来た。This is due to the water quality of 8.2 ppm sodium and 8.5 ppm chlorine, which contains a lot of calcium ions that tend to be deficient, and together with the nutrients found in the eel's innards, it is a food that is equivalent to a natural food suitable for modern tastes. I was able to get it.
（実 施 例）
次に本発明に係る保存性を高めた肝すいの製造方法の実
施例を説明すると、活鰻を割裁して内蔵を取り出し、更
に内蔵に付着する浮袋とか胆のう等を取り除いた１００
０ ｇの内蔵を、前記イオン整水器により得たｐＨ８，
８〜９のアルカリイオン水２００００ｃ ｃからなる煮
沸液に入れて１０分間煮沸するもので、煮沸後に於ける
内蔵は約５００ｇとなる。(Example) Next, to explain an example of the method for producing liver pancreas with improved preservability according to the present invention, a live eel is cut into pieces, the internal organs are removed, and the swim bladder, gallbladder, etc. attached to the internal organs are removed. 100
0 g of viscera, pH 8, obtained using the ionic water conditioner
It is placed in a boiling liquid consisting of 20,000 cc of alkaline ionized water of 8 to 9 and boiled for 10 minutes, and the internal weight after boiling is about 500 g.
更に煮沸後、前記内蔵を取り出して水洗いするが、この
水洗いは内蔵から出る不純物を取り除く為に行なうもの
で、水道水にさらす程度に行なう。After boiling, the internal organs are taken out and washed with water, but this washing is done to remove impurities from the internal organs, and the internal organs are exposed to tap water.
更に又、水洗いした鰻−四分の内蔵（−椀分の量で５ｇ
〜６ｇ）に分けて耐熱性の袋に入れ、又、この袋内へ前
記イオン整水器で得たｐＨ８，８〜９のアルカリイオン
水を１５ｃｃ入れると共に、袋内の空気が抜ける程度の
エア抜きを行なって、袋の開口部をヒートシールし密封
する。Furthermore, wash the eel with water - quarter of the innards (- 5g for a bowl)
~6g) and put them in a heat-resistant bag, and put 15cc of alkaline ionized water with a pH of 8.8 to 9 obtained from the ionized water conditioner into this bag, and add enough air to remove the air inside the bag. Cut out and heat seal the opening of the bag.
引続き前記密封した内蔵とアルカリイオン水を入れた袋
をレトルト釡に入れて１２０℃の温度で２０分間レトル
ト殺菌してから、これを包装して店頭等へ配列販売する
もので、この実施例の方法によって得た保存性の高い肝
すいを食する場合は、前記袋を開けて収容した鰻の内蔵
及びアルカリイオン水を椀の中にあけ、更に別に作った
調味液か、又粉末の調味料を入れて湯を注ぎ、所定の肝
すいを得るものであるが、このとき腕白の汁は、湯とア
ルカリイオン水との混合性によるものであるから、汁は
殺菌された医療効のあるものとなって、現代食生活で不
足ぎみなアルカリ分を補うことが出来るものである。Next, the sealed internal organs and the bag containing alkaline ionized water are placed in a retort pot and sterilized by retort at a temperature of 120°C for 20 minutes, and then packaged and sold in stores. When eating the long-lasting liver liver obtained by this method, open the bag and pour the stored eel innards and alkaline ionized water into a bowl, and then add a seasoning liquid prepared separately or powdered seasoning. This is done by adding hot water and pouring hot water to obtain the desired amount of hepatic fluid.At this time, the soup obtained is due to the miscibility of the hot water and alkaline ionized water, so the soup is sterilized and has medicinal properties. This makes it possible to supplement the alkaline content that is lacking in modern diets.
尚、この食するとき袋内のアルカリイオン水を椀に入れ
る前に、予め抜いて内蔵のみを椀に入れ、更にこれへ調
味料を加えて適量の湯を注ぐ、所謂自己の好みに応じた
肝すいを得てこれを食する場合もある。When eating this, before putting the alkaline ionized water in the bag into a bowl, remove the innards and put only the innards in the bowl, then add seasonings and pour in an appropriate amount of hot water, according to your own taste. Sometimes liver pancreas is obtained and eaten.
又、レトルト殺菌を行なう場合、１２０℃以上の温度の
場合は酸化現象が速くなって、その目的に達せず、逆に
１２０℃以下であると蛋白質に変化を生じ、商品化に不
向きであっ
た。Furthermore, when performing retort sterilization, if the temperature is above 120°C, the oxidation phenomenon will accelerate and the purpose cannot be achieved, and if the temperature is below 120°C, the protein will change, making it unsuitable for commercialization. .
ハ０発明の効果
本発明に係る保存性を高めた肝すいの製造方法は前記の
ように、油膜を割裁して内蔵を取り出し、これの浮袋と
か胆のう等の臓器を摘出してから、この内蔵をアルカリ
イオン水からなる煮沸液にて煮沸し、煮沸後、水洗いし
てから、−腕骨等の食し易い流通過程に適した量の内蔵
を袋詰めし、更にその袋内にアルカリイオン水を充填し
て密封した後、これを約１２０℃の温度で約２０分間レ
トルト殺菌して肝すいを得る構成であるから、この方法
により得られた肝すいは、例えば電気分解等による殺菌
性が高くて、酸化の遅いアルカリイオン水を使用するの
で、保存性は極めて高く（常温で二連間外部保存した場
合でも、酸化現象は生じなかった。）日持ちは極めて良
好で、衛生的且つ安全な食品となる特有の効果を奏する
ものである。Effects of the Invention As described above, the method for producing liver pancreas with improved preservability according to the present invention involves cutting the oil slick, removing the internal organs, removing the internal organs such as the swim bladder and gallbladder, and then removing the internal organs such as the swim bladder and gallbladder. The internal organs are boiled in a boiling liquid consisting of alkaline ionized water, and after boiling, the internal organs are washed with water, and the amount of internal organs suitable for the distribution process, such as arm bones, is packed into bags, and then alkaline ionized water is added into the bags. After filling and sealing, the hepatic pancreas is retort sterilized at a temperature of about 120°C for about 20 minutes to obtain liver pancreas. Therefore, the liver pancreas obtained by this method has high sterilization properties by, for example, electrolysis. Since we use alkaline ionized water that oxidizes slowly, it has an extremely high shelf life (no oxidation phenomenon occurred even when stored outside at room temperature for two consecutive days).It has an extremely long shelf life and is a hygienic and safe food product. This has a unique effect.
加うるに本発明に係る保存性を高めた肝すいの製造方法
は、生の内蔵より予め浮袋とか胆のう等を除去するので
、食したとき苦みがなくなって極めて食し易くなって、
弱アルカリ体質を必要とする児童とか婦人等の幅広い年
齢層に亘って賞味することの出来る食品となるし、又、
アルカリイオン水の含有する有益なミナラル等による呈
味成分に基づいて旨味も大幅に高まり現代嗜好に適した
肝ずいとなるものである。In addition, in the method for producing liver pancreas with improved preservability according to the present invention, the swim bladder, gallbladder, etc. are removed from the raw internal organs in advance, so the bitterness disappears when eaten, making it extremely easy to eat.
It becomes a food that can be enjoyed by a wide range of age groups such as children and women who require a slightly alkaline constitution, and
Based on the flavor components such as beneficial minerals contained in alkaline ionized water, the flavor is greatly enhanced, making it a liver dish suitable for modern tastes.
更に、食し易い量で袋詰めするものであるから、商品流
通過程に適合し又、要望視されている自然食品に近い食
品となる効果も発揮するものである。Furthermore, since it is packaged in easy-to-eat quantities, it is compatible with the product distribution process and has the effect of becoming a food that is close to the desired natural food.
Claims (1)
の臓器を摘出してから、該内蔵をアルカリイオン水から
なる煮沸液にて煮沸し、煮沸後、水洗いしてから、一椀
分等の食し易い流通過程に適した量の内蔵を袋詰めし、
更にその袋内にアルカリイオン水を充填して密封した後
、これを１００〜１２０℃の温度で１０〜２０分間レト
ルト殺菌したことを特徴とする保存性を高めた肝すいの
製造方法。Cut the live eel into pieces, take out the innards, remove the swim bladder, gallbladder, and other organs, then boil the innards in a boiling solution made of alkaline ionized water. We pack the offal in an amount suitable for the distribution process to make it easy to eat.
Furthermore, the bag is filled with alkaline ionized water and sealed, followed by retort sterilization at a temperature of 100 to 120°C for 10 to 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62323438A JPH01165355A (en) | 1987-12-21 | 1987-12-21 | Production of liver matter having high shelf stability |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62323438A JPH01165355A (en) | 1987-12-21 | 1987-12-21 | Production of liver matter having high shelf stability |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01165355A true JPH01165355A (en) | 1989-06-29 |
Family
ID=18154672
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62323438A Pending JPH01165355A (en) | 1987-12-21 | 1987-12-21 | Production of liver matter having high shelf stability |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01165355A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4965398A (en) * | 1988-07-28 | 1990-10-23 | Takasago International Corporation | Process for producing optically active alpha-hydroxycarboxylates |
| JPH0723741A (en) * | 1993-07-13 | 1995-01-27 | Shoji Odajima | Production of meat product |
| KR100466809B1 (en) * | 1998-06-30 | 2006-01-27 | 씨제이 주식회사 | How to make instant fried chicken food |
| JP2008271861A (en) * | 2007-04-27 | 2008-11-13 | Chubu Nyugyo Kk | Method of processing skewered eel liver |
-
1987
- 1987-12-21 JP JP62323438A patent/JPH01165355A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4965398A (en) * | 1988-07-28 | 1990-10-23 | Takasago International Corporation | Process for producing optically active alpha-hydroxycarboxylates |
| JPH0723741A (en) * | 1993-07-13 | 1995-01-27 | Shoji Odajima | Production of meat product |
| KR100466809B1 (en) * | 1998-06-30 | 2006-01-27 | 씨제이 주식회사 | How to make instant fried chicken food |
| JP2008271861A (en) * | 2007-04-27 | 2008-11-13 | Chubu Nyugyo Kk | Method of processing skewered eel liver |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101317674B (en) | Scallop instant food and preparation method thereof | |
| KR101540733B1 (en) | Preprocessing method of Pork Entrails | |
| CN103141868B (en) | Preserved egg salting solution and using method thereof | |
| CN102217765A (en) | Preparing method of fish liver instant product | |
| CN103519214B (en) | Low-salt flavor poultry meat and preparation method thereof | |
| CN102657343B (en) | A kind of production method of shell-free and lead-free convenient salt preserved egg | |
| JP3055977B2 (en) | Method of producing restorable food | |
| JPS6151858B2 (en) | ||
| JPH02257826A (en) | Boiled egg filled in container | |
| JPH0191765A (en) | Preservative for food and drink | |
| KR100201868B1 (en) | Burdock salad hamburger | |
| JPS6058058A (en) | Production of seasoned, processed and packaged shellfish such as ear shell | |
| JPS60207564A (en) | Half-cooked fish product and its preparation | |
| JPS6054662A (en) | Making of pickles of stems of wakame (sea weed) | |
| KR880000736B1 (en) | Manufacturing process for steamed fish cake | |
| JPH0575370B2 (en) | ||
| CN115956658A (en) | Proportion and preparation method of instant abalone | |
| JPH09121815A (en) | Scrambled egg food composition for retort cooking, retort-pouched scrambled egg food and its production | |
| KR20240002348A (en) | Manufacturing method of canned gastropod | |
| JPS60102135A (en) | Method for preventing red discoloration of retorted animal meat | |
| JPH0127710B2 (en) | ||
| JPS55148071A (en) | Preparation of food of delicate flavor | |
| JPH07322865A (en) | Thickened retort roux and its production | |
| JPH05316935A (en) | Canned fowl meat and retort pack | |
| JPS5860936A (en) | Preparation of tuna for chazuke (boiled rice with green tea) |