JPH01309663A - ソフト焼いかの製造法 - Google Patents

ソフト焼いかの製造法

Info

Publication number: JPH01309663A
Authority: JP; Japan
Prior art keywords: cuttlefish; squid; broiling; water; peeling
Prior art date: 1988-06-08
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

Application number

JP63140877A

Other languages

English (en)

Japanese (ja)

Inventor

Toshihiko Takewa

武輪　俊彦

Keiichi Kudo

佳一工藤

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.)

TAKEWA SUISAN KK

Original Assignee

TAKEWA SUISAN 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.)

1988-06-08

Filing date

1988-06-08

Publication date

1989-12-14

1988-06-08 Application filed by TAKEWA SUISAN KK filed Critical TAKEWA SUISAN KK

1988-06-08 Priority to JP63140877A priority Critical patent/JPH01309663A/ja

1989-05-29 Priority to KR1019890007173A priority patent/KR910006934B1/ko

1989-12-14 Publication of JPH01309663A publication Critical patent/JPH01309663A/ja

Status Pending legal-status Critical Current

Links

238000004519 manufacturing process Methods 0.000 title claims description 3
241000238371 Sepiidae Species 0.000 title abstract 6
235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
238000009835 boiling Methods 0.000 claims abstract description 4
238000001816 cooling Methods 0.000 claims abstract description 4
238000003825 pressing Methods 0.000 claims abstract description 4
238000007605 air drying Methods 0.000 claims abstract description 3
241000238366 Cephalopoda Species 0.000 claims description 26
238000000034 method Methods 0.000 claims description 17
239000004278 EU approved seasoning Substances 0.000 claims description 6
238000011282 treatment Methods 0.000 abstract description 6
230000000694 effects Effects 0.000 abstract description 2
235000013305 food Nutrition 0.000 abstract description 2
206010040844 Skin exfoliation Diseases 0.000 abstract 2
238000010438 heat treatment Methods 0.000 description 5
KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
239000000203 mixture Substances 0.000 description 3
239000002994 raw material Substances 0.000 description 3
FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
235000013334 alcoholic beverage Nutrition 0.000 description 2
230000000845 anti-microbial effect Effects 0.000 description 2
235000013372 meat Nutrition 0.000 description 2
238000004806 packaging method and process Methods 0.000 description 2
239000000600 sorbitol Substances 0.000 description 2
LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
241000269821 Scombridae Species 0.000 description 1
239000002253 acid Substances 0.000 description 1
239000004599 antimicrobial Substances 0.000 description 1
238000007796 conventional method Methods 0.000 description 1
238000004090 dissolution Methods 0.000 description 1
239000000835 fiber Substances 0.000 description 1
239000000796 flavoring agent Substances 0.000 description 1
235000019634 flavors Nutrition 0.000 description 1
239000007788 liquid Substances 0.000 description 1
235000020640 mackerel Nutrition 0.000 description 1
238000002844 melting Methods 0.000 description 1
238000002156 mixing Methods 0.000 description 1
238000005498 polishing Methods 0.000 description 1
238000002360 preparation method Methods 0.000 description 1
238000003672 processing method Methods 0.000 description 1
235000020995 raw meat Nutrition 0.000 description 1
230000002940 repellent Effects 0.000 description 1
239000005871 repellent Substances 0.000 description 1
150000003839 salts Chemical class 0.000 description 1
235000012046 side dish Nutrition 0.000 description 1
238000009423 ventilation Methods 0.000 description 1
235000021419 vinegar Nutrition 0.000 description 1
239000000052 vinegar Substances 0.000 description 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs

Landscapes

Life Sciences & Earth Sciences (AREA)
Marine Sciences & Fisheries (AREA)
Zoology (AREA)
Health & Medical Sciences (AREA)
Nutrition Science (AREA)
Chemical & Material Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Meat, Egg Or Seafood Products (AREA)

JP63140877A 1988-06-08 1988-06-08 ソフト焼いかの製造法 Pending JPH01309663A (ja)

Priority Applications (2)

Application Number	Priority Date	Filing Date	Title
JP63140877A JPH01309663A (ja)	1988-06-08	1988-06-08	ソフト焼いかの製造法
KR1019890007173A KR910006934B1 (ko)	1988-06-08	1989-05-29	부드러운 구운 오징어의 제조방법

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
JP63140877A JPH01309663A (ja)	1988-06-08	1988-06-08	ソフト焼いかの製造法

Publications (1)

Publication Number	Publication Date
JPH01309663A true JPH01309663A (ja)	1989-12-14

Family

ID=15278839

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP63140877A Pending JPH01309663A (ja)	1988-06-08	1988-06-08	ソフト焼いかの製造法

Country Status (2)

Country	Link
JP (1)	JPH01309663A (ko)
KR (1)	KR910006934B1 (ko)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS5521718A (en) *	1978-07-31	1980-02-16	Maruto Buzan Shokuhin Kk	Preparation of roasted cuttle
JPS5963172A (ja) *	1982-10-01	1984-04-10	Seiji Komatsu	いか加工品の製造方法

1988
- 1988-06-08 JP JP63140877A patent/JPH01309663A/ja active Pending
1989
- 1989-05-29 KR KR1019890007173A patent/KR910006934B1/ko not_active Expired

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS5521718A (en) *	1978-07-31	1980-02-16	Maruto Buzan Shokuhin Kk	Preparation of roasted cuttle
JPS5963172A (ja) *	1982-10-01	1984-04-10	Seiji Komatsu	いか加工品の製造方法

Also Published As

Publication number	Publication date
KR900000027A (ko)	1990-01-30
KR910006934B1 (ko)	1991-09-14

Publication	Publication Date	Title
CN105166296A (zh)	2015-12-23	一种即食笋片及其制备方法
CN106722313A (zh)	2017-05-31	一种养阴清热蓝莓茶香鸡肉肠及其制备方法
JP3115288B1 (ja)	2000-12-04	食肉加工品及びその製造方法
KR102046723B1 (ko)	2019-11-19	장어 구이 제조방법
JPH01309663A (ja)	1989-12-14	ソフト焼いかの製造法
KR102304539B1 (ko)	2021-09-23	오색양파밥의 제조방법
CN100544619C (zh)	2009-09-30	淡水鱼鱼皮的处理方法和烹调方法
CN109259150A (zh)	2019-01-25	一种营养开胃生姜的腌制工艺
JPH07255437A (ja)	1995-10-09	陳皮烏龍茶
JPS58854A (ja)	1983-01-06	もずく入り羊かんの製法
CN106072056A (zh)	2016-11-09	阿胶润燥膨化鱼片干及其制备方法
JPH02142453A (ja)	1990-05-31	イワシ加工食品の製法
JPH0146104B2 (ko)	1989-10-05
JP3323731B2 (ja)	2002-09-09	魚肉食品の加工法
CN109007216A (zh)	2018-12-18	一种高粱果蜜饯的加工方法
CN107822095A (zh)	2018-03-23	一种降火润肺甜面酱
JP3565532B2 (ja)	2004-09-15	揚げ物の製造方法
CN106036585A (zh)	2016-10-26	朝天椒舒经活络膨化鱼片干及其制备方法
CN107467522A (zh)	2017-12-15	一种泡椒风味的牛肉干的制作方法
CN120167579A (zh)	2025-06-20	一种潮焗食品加工工艺
JPS61119170A (ja)	1986-06-06	かまぼこの製造法
JPH088848B2 (ja)	1996-01-31	鮭肉ほぐし身製品の加工方法
JPS6214261B2 (ko)	1987-04-01
CN105942235A (zh)	2016-09-21	一种金桔开胃生津牛肉干及其制备方法
JPS6041466A (ja)	1985-03-05	チキン・ロールの製造法