JPH01108932A - Preparation of hamburg steak-like food made of sardine - Google Patents
Preparation of hamburg steak-like food made of sardineInfo
- Publication number
- JPH01108932A JPH01108932A JP62267247A JP26724787A JPH01108932A JP H01108932 A JPH01108932 A JP H01108932A JP 62267247 A JP62267247 A JP 62267247A JP 26724787 A JP26724787 A JP 26724787A JP H01108932 A JPH01108932 A JP H01108932A
- Authority
- JP
- Japan
- Prior art keywords
- sardines
- raw
- hamburger
- spices
- seasonings
- 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
Links
- 235000019512 sardine Nutrition 0.000 title claims abstract description 34
- 235000013305 food Nutrition 0.000 title claims abstract description 26
- 241001125046 Sardina pilchardus Species 0.000 title 1
- 235000013372 meat Nutrition 0.000 claims abstract description 31
- 241001125048 Sardina Species 0.000 claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 14
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 235000013311 vegetables Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 241000555825 Clupeidae Species 0.000 claims description 24
- 235000019688 fish Nutrition 0.000 claims description 21
- 241000251468 Actinopterygii Species 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 238000003303 reheating Methods 0.000 claims description 6
- 230000005611 electricity Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims 1
- 239000011230 binding agent Substances 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000010411 cooking Methods 0.000 abstract 3
- 235000014594 pastries Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 1
- 235000019645 odor Nutrition 0.000 description 14
- 235000015220 hamburgers Nutrition 0.000 description 9
- 239000004744 fabric Substances 0.000 description 8
- 239000002075 main ingredient Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は魚臭の強い生いわしの魚肉に、通電に適した量
の塩分と野菜、調味料、香辛料、水、つなぎ材料等を混
合して得られた生地を通電作用により魚臭を除臭しなが
ら熟熱処理したり、又は熟熱処理したものを、さらに油
炒め、ボイル、焼成等の再加熱処理を施して、魚肉とは
思えぬ風味のある美味しいハンバーグ風食品を速かに製
造することができるいわしを原料とするノ１ンパーグ風
食品の製造方法に関する。[Detailed Description of the Invention] Industrial Application Field The present invention is made by mixing raw sardine fish meat with a strong fish odor with salt, vegetables, seasonings, spices, water, binder materials, etc. in an amount suitable for energization. The dough is heated to remove the fish odor by applying electricity, or the heated dough is further reheated by frying in oil, boiling, baking, etc., to produce a product with a flavor that does not seem to be fish meat. This invention relates to a method for producing a hamburger-like food using sardines as a raw material, by which a delicious hamburger-like food can be rapidly produced.
従来の技術
近時、一般大衆に喜んで食されて−る肉料理の一種とし
てハンバーグ或はハンバーグ・ステーキは、昭和５９年
１１月２０日、合波書店が発行した「広辞苑第３版」第
１９９２頁に記載されて−るように周知である。Conventional Technology Hamburger or hamburger steak is a type of meat dish that is enjoyed by the general public these days. It is well known as described on page 1992.
そして、上記のハンバーグ或はノ１ンバーグ・ステーキ
は、一般にミンチ状の牛肉に調味料を加えてまとめ、ス
テーキ風に焼いたもの、又は牛肉、子牛肉、豚肉を合い
びきにしたり、タマネギのみじん切りを加えてパン粉や
卵でつないだものをフライパンで焼いたものである。The above-mentioned hamburger or burger steak is generally made by adding seasonings to minced beef and grilling it like a steak, or by combining beef, veal, or pork with chopped onions. In addition, it is made by combining bread crumbs and eggs and frying it in a frying pan.
発明が解決しようとする問題点
ところで、従前のこの種ハンバーグ或はハンバーグ・ス
テーキ食品の主材は、高価な牛肉、子牛肉或は豚肉であ
ったので、どうしても食品が高価となり、安易に食する
ことができない問題が生じた。Problems to be Solved by the Invention By the way, the main ingredients of this type of hamburger or hamburger steak food in the past were expensive beef, veal, or pork, so the food inevitably became expensive and could not be eaten easily. A problem arose that I couldn't do it.
そこで動物性蛋白質材料として安価で、しかも栄養価の
高い生いわしを主材としたハンバーグ或はハンバーグ・
ステーキが望まれていたが、上記生いわしは、魚臭が強
く、これが魚臭を除臭しないことには、一般大衆の肉料
理として提供することができない。Therefore, hamburgers or hamburgers made mainly of raw sardines, which are inexpensive as an animal protein material and have high nutritional value, are available.
Steak was desired, but the raw sardines have a strong fishy odor, and unless the fishy odor is removed, they cannot be served as a meat dish to the general public.
問題点を解決するための手段
本発明は、前記問題点を解決し、例え魚臭が強い生いわ
しを主材として使用した場合にあっても、通電作用によ
る熟熱処理で、生いわし独特の魚臭を速かに除臭して風
味のある美味しいハンバーグ風食品を提供したものであ
って、第１発明のものにあっては、主材となる生いわし
の魚肉１０１に、以後行われる通電作用に適した闇の塩
分１０２と野菜１０３、調味料１０４、香辛料１０５、
水１０６、つなぎ材料１０７等を混合して生地１０８を
作り、次いで上記生地１０８を通電作用で通電処理１０
９を施せば、魚臭が除臭されながら熟熱処理されたいわ
しを原料とするハンバーグ風食品の製造方法であり、又
、第２発明のものにあっては、主材となる生いわしの魚
肉１０１に、以後行われる通電作用に適した量の塩分１
０２と野菜１０３、調味料１０４、香辛料１０５、水１
０６、つなぎ材料１０７等を混合して生地１０８を作り
、次いで上記生地１０８を通電作用で通電処理１０９を
施せば魚臭が除臭されながら熟熱処理された後、さらに
熟熱処理したものを油炒め、ボイル、焼成等の再加熱処
理１１０を施したいわしを原料とするハンバーグ風食品
の製造方法である。Means for Solving the Problems The present invention solves the above-mentioned problems, and even when raw sardines with a strong fishy odor are used as the main material, the unique fish flavor of raw sardines can be obtained through aging heat treatment using electric current. In the first invention, which quickly removes odors and provides a flavorful and delicious hamburger-like food, the main material, raw sardine fish meat 101, is energized. dark salt suitable for 102, vegetables 103, seasonings 104, spices 105,
A dough 108 is prepared by mixing water 106, a binder material 107, etc., and then the dough 108 is subjected to an energization treatment 10.
9, it is a method for producing a hamburger-style food using aged sardines as raw materials while removing fish odor, and in the second invention, the fish meat of raw sardines as the main ingredient is 101, an amount of salt 1 suitable for the subsequent energization action.
02, vegetables 103, seasonings 104, spices 105, water 1
06. The dough 108 is made by mixing the binder material 107, etc., and then the dough 108 is subjected to an energization treatment 109 to remove the fish odor, and then the dough is heated and then fried in oil. This is a method for producing a hamburger-like food using sardines that have been subjected to reheating treatment 110 such as boiling, baking, etc. as a raw material.
作 用
今、第１発明の方法を使用して、生いわしが主材となる
ハンバーグ風食品を製造した一場合には、先ず、生いわ
し肉をミンチにかけたもの或は捨身等からなる生いわし
の魚肉１０１を製造する。次いで、上記魚肉１０１に、
以後行われる通電作用が良好に営まれるにλＪした量の
塩分１０２と、野菜１０３、調味料１０４、香辛料１０
５、水１０６、つなぎ材料１０１等を混合して生地１０
８を作る。Effect Now, in the case where a hamburger-style food containing raw sardines as the main ingredient is produced using the method of the first invention, first, raw sardines made of minced raw sardine meat or sacrificial meat are prepared. Fish meat 101 is produced. Next, to the fish meat 101,
Salt 102 in an amount equal to λJ, vegetables 103, seasonings 104, and spices 10 to ensure that the subsequent energizing action is carried out well.
5. Mix 106 water, 101 binder material, etc. to make dough 10
Make 8.
次に上記のようにして得られた生地１０８に通電処理１
０９を施せば、生地１０８中を均等に流通する通電作用
で発生したジュール熱により生地１０８は速かに熟熱処
理せられると共に生いわし独特の魚臭も除臭され、原料
が魚肉とは思えない風味のある、しかも美味しい、−わ
しを原料としたハンバーグ風食品を製造することができ
る。Next, the fabric 108 obtained as described above is subjected to energization treatment 1.
If 09 is applied, the dough 108 will be quickly heated by the Joule heat generated by the electric current flowing evenly through the dough 108, and the fishy odor peculiar to raw sardines will be removed, making it difficult to believe that the raw material is fish meat. It is possible to produce flavorful and delicious hamburger-like food using eagle as raw material.
第２発明の方法を使用して、生いわしが主材となるハン
バーグ風食品を製造した一場合には、先′ ず、生いわ
し肉をミンチにかけたもの或は捨身等からなる生腔わし
の魚肉１０１を製造する。次いで、上記魚肉１０１に、
以後行われる通電作用が良好に営まれるに適した量の塩
分１０２と野菜１０３、調味料１０４、香辛料１０５、
水１０６、つなぎ材料１０７等を混合して生地１０８を
作る。In the case where a hamburger-style food containing raw sardines as the main ingredient is produced using the method of the second invention, first, raw sardine meat made of minced raw sardine meat or raw sardine meat is prepared. Fish meat 101 is produced. Next, to the fish meat 101,
Salt 102, vegetables 103, seasonings 104, spices 105, in amounts suitable for the subsequent energization to be carried out well;
A dough 108 is prepared by mixing water 106, binder material 107, etc.
次に上記のようにして得られた生地１０．８に通電処理
１０９を施せば、生地１０８中を均等に流通する通電作
用で発生したジュール熱により生地１０８は速かに熟熱
処理せられると共に生いわし独特の魚臭も除臭される。Next, when the fabric 10.8 obtained as described above is subjected to energization treatment 109, the fabric 108 is quickly subjected to aging heat treatment due to the Joule heat generated by the energization action that evenly circulates through the fabric 108, and the fabric 108 is heated. The characteristic fishy odor of sardines is also removed.
そこで、さらに、熟熱処理された生地を油炒め、ボイル
、焼成等の再加熱処理１１０を施せば、原料が魚肉とは
思えない風味のある、しかも美味しい、いわしを原料と
したハンバーグ風良品を製造することができる。Therefore, if the heated dough is further subjected to reheating treatment 110 such as frying in oil, boiling, and baking, it is possible to produce a delicious hamburger-style product made from sardines that has a flavor that makes it hard to believe that the raw material is fish meat. can do.
実 施 例
本発明に係るいわしを原料とするハンバーグ風食品の製
造方法を実施させるための製造装置の一実施例を第１図
ないし第３図について説明する。Embodiment An embodiment of a manufacturing apparatus for implementing the method of manufacturing a hamburger-like food using sardines as a raw material according to the present invention will be described with reference to FIGS. 1 to 3.
図面において、１０１は、生いわしの魚肉であって、該
ｊ＞肉１０１は、生いわし肉をミンチにかけだもの或は
捨身等によって作られる。−１０８は、前記生いわしの
魚肉１０１に、通電作用が良好に営まれるのに適した全
（例えば２％）の塩分１０２と玉ねぎのみじん切り、そ
の他の材料等からなる野菜１０３と、醤油、その地回等
の材料からなる調味料１０４と適宜の香辛料１０５と適
量の水１０６とパン粉、鶏卵等からなるつなぎ材料１０
７等を撹拌混合して得た生地であって、該生地１０８は
略１２０Ｉの団子状に作製するのが好ましい。In the drawing, 101 is raw sardine fish meat, and the j>meat 101 is made by mincing raw sardine meat or sacrificing the meat. -108 is the raw sardine fish meat 101, a total (for example, 2%) salt 102 suitable for good electrical conduction, vegetables 103 made of chopped onions, other ingredients, etc., soy sauce, etc. A seasoning 104 made of ingredients such as ground meat, appropriate spices 105, an appropriate amount of water 106, and a binding material 10 made of bread crumbs, chicken eggs, etc.
The dough 108 is obtained by stirring and mixing ingredients such as No.
前記のようにして得られた生地１０８は、次に示すよう
な製造装置１１１によって通電処理１０９を施すことで
所望のいわしを原料とするハンバーグ風食品を製造する
ことができる。前記の製造装置１１１Ｆｉ、絶縁性の駆
動ブー１７−１１３と絶縁性の従動プーリー１１４とに
亘り懸回した主電極ベルト１１２と、絶縁性の駆動ブー
１７−１１６と絶縁性の従動ブーＩＪ−１１７とに亘ゆ
懸回した副電極ベルト１１５とを電極間隔１１８をお−
て水平状に配設して構成したものであって、前記生、副
電極ベルト１１２，１１５は駆動プーリー１１３゜１１
６の回転動力によって矢印方向に向は回転される。The dough 108 obtained as described above is subjected to an energization treatment 109 using a manufacturing apparatus 111 as shown below, thereby making it possible to manufacture a desired hamburger-like food product using sardines as a raw material. The manufacturing apparatus 111Fi has a main electrode belt 112 suspended between an insulating drive boo 17-113 and an insulating driven pulley 114, an insulating drive boo 17-116, and an insulating driven boo IJ-117. The auxiliary electrode belt 115 that is suspended over the
The raw and auxiliary electrode belts 112 and 115 are arranged horizontally at the drive pulleys 113 and 11.
The direction is rotated in the direction of the arrow by the rotational power of 6.
したがって、本発明方法によれば、主材となる生いわし
の魚肉１０１に、通電に適した量の塩分１０２と野菜１
０３、調味料１０４、香辛料１０５、水１０６、つなぎ
材料１０７等を混合して得られた略１２０ｇからなる団
子状の生地１０８を多数用意する。次−で得られた多数
の生地１０８を、矢印方向に向は夫々回転して−る主電
極ベルト１１２と副電極ベルト１１５間に供給すると共
に主、副電極ベルト１１２，１１５に通電作用を施せば
、団子状の生地１０８は搬送過程におりて通電間ＦＭ１
０８の厚さに抑圧展開されながら通電が行われるため、
電流は主、副電極ベルト１１２．１１５の両面より平均
に生地１０８中を流通する。したがって、生地１０８が
主、副電極ベルト１１２，１１５の供給側より排出側に
向けて搬送される数十秒の間に発生したジュール熱で約
９０度に熟熱処理されると共にいわし独特の魚臭も次第
に除臭され、ｉわし臭のない魚肉とは思えない風味のあ
る美味しいハンバーグ風食品となって排出された。Therefore, according to the method of the present invention, raw sardine fish meat 101, which is the main ingredient, is mixed with salt 102 in an amount suitable for energization and vegetables 1
03. A large number of dumpling-shaped dough 108 made of approximately 120 g obtained by mixing seasonings 104, spices 105, water 106, binder material 107, etc. are prepared. A large number of fabrics 108 obtained in the next step are supplied between the main electrode belt 112 and the sub-electrode belt 115 which are rotating in the direction of the arrow, and the main and sub-electrode belts 112 and 115 are energized. For example, the dumpling-shaped dough 108 is being conveyed during the energization period FM1.
Since energization is carried out while being suppressed and expanded to a thickness of 0.08 mm,
The current flows evenly through the fabric 108 from both sides of the main and auxiliary electrode belts 112,115. Therefore, the dough 108 is heated to about 90 degrees by the Joule heat generated during the several tens of seconds that it is conveyed from the supply side to the discharge side of the main and sub-electrode belts 112, 115, and the fishy smell peculiar to sardines is emitted. The odor was gradually removed, and the food was discharged as a delicious hamburger-like food with a flavor that belied the smell of fish meat.
又、上記の製造装置１１１によって製造されたハンバー
グ風食品を、さらに油炒め、ボイル、焼成等からなる再
加熱処理１１０すれば風味のある美味し−ハンバーグ・
ステーキ風の食品が得られた。In addition, if the hamburger-like food produced by the above-mentioned production apparatus 111 is further subjected to a reheating process 110 consisting of oil-frying, boiling, baking, etc., it becomes a flavorful and delicious hamburger-like food.
Steak-like food was obtained.
なお、本実施例装置においては、主、副電極ベルｌ−１
１２，１１５により単一大きさで個々に通電処理したが
、この外に適当大きさからなる絶縁容器内に生地１０８
を詰めた後、絶縁容器の対向内壁側に配設した電極間に
亘り通電を施して熟熱処理した後、適宜の大きさにスラ
イスしたーわしを原料とするハンバーグ風食品を製造す
ることもできる。In the device of this embodiment, the main and sub-electrode bell l-1
12, 115 were individually energized in a single size.
After filling the sardines with the sardines, electricity is applied across the electrodes placed on the opposing inner walls of the insulated container, the sardines are heated and then sliced into appropriate sizes.It is also possible to produce hamburger-style foods using sardines as raw materials. .
発明の効果
要するに本発明方法は、主材となる生いわしの魚肉１０
１に、通電に適した量の塩分１０２と、野菜１０３、調
味料１０４、香辛料１０５、水１０６、つなぎ材料１０
１等を混合して得られた生地１０８を通電作用で魚臭を
除臭しながら熟熱処理したので、例え魚臭が強−生いわ
しの魚肉１０１が主材であっても、短時間内に魚臭のな
いしかも風味のある美味し−ハンバーグ風食品を製造で
きると共に製造されたハンバーグ風食品は安価で、かつ
栄養価が高く魚肉とは思えぬ食品が得られる許りか、ハ
ンバーグ食品をさらに油炒め、ボイル、焼成等の再加熱
処理１１０すれば、風味が倍加された美味しいハンバー
グ・ステーキ風食品を容易に製造することができる効果
を奏する。Effects of the Invention In short, the method of the present invention uses raw sardine fish meat as the main ingredient.
1, salt 102 in an amount suitable for energization, vegetables 103, seasonings 104, spices 105, water 106, binder material 10
The fabric 101 obtained by mixing the ingredients 101 and 101 was subjected to heat treatment while removing the fish odor by applying electricity, so even if the fish meat 101, which has a strong fish odor and is raw sardine, is the main material, it can be cured within a short time. It is possible to produce hamburger-style food with no fishy odor and delicious flavor, and the produced hamburger-like food is inexpensive and has high nutritional value, making it hard to believe that it is fish. By performing reheating treatment 110 such as boiling, baking, etc., it is possible to easily produce delicious hamburger/steak-like foods with doubled flavor.
図面は本発明方法の説明及び本発明方法を実施させるた
めの製造装置の一実施例を示すものであって、第１図は
第１発明方法のフローチャート図、第２図は第２発明方
法のフローチャート図、第３図は製造装置の正面図であ
る。
１０１・・・魚肉、１０２・・・塩分、１０３・・・野
菜、１０４・・・調味料、１０５・・・香辛料、１０６
・・・水、１０７°°・つなぎ材料、１０８・・・生地
、１０９・・・通電処理、１１０・・・再加熱処理The drawings are for explaining the method of the present invention and showing an embodiment of the manufacturing apparatus for carrying out the method of the present invention, in which FIG. 1 is a flowchart of the first method of the invention, and FIG. The flow chart diagram and FIG. 3 are front views of the manufacturing apparatus. 101...Fish meat, 102...Salt, 103...Vegetables, 104...Seasonings, 105...Spices, 106
...Water, 107°°・Binding material, 108...Dough, 109...Electrification treatment, 110...Reheating treatment
Claims (2)
塩分と野菜、調味料、香辛料、水、つなぎ材料等を混合
して得られた生地を通電作用で魚臭を除臭しながら熟熱
処理したことを特徴とするいわしを原料とするハンバー
グ風食品の製造方法。(1) The dough is made by mixing the main raw sardine fish meat with an appropriate amount of salt, vegetables, seasonings, spices, water, binding materials, etc., and removes fish odor by applying electricity. A method for producing a hamburger-style food using sardines as a raw material, characterized by subjecting them to a heat-aging process.
塩分と野菜、調味料、香辛料、水、つなぎ材料等を混合
して得られた生地を通電作用で魚臭を除臭しながら熟熱
処理した後、さらに油炒め、ボイル、焼成等の再加熱処
理を施したことを特徴とするいわしを原料とするハンバ
ーグ風食品の製造方法。(2) The dough is made by mixing the main raw sardine fish meat with an appropriate amount of salt, vegetables, seasonings, spices, water, binding materials, etc., and removes fish odor by applying electricity. A method for producing a hamburger-style food using sardines as a raw material, characterized in that the sardines are subjected to a reheating treatment such as frying, boiling, or baking after being subjected to a maturation heat treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62267247A JP2572242B2 (en) | 1987-10-22 | 1987-10-22 | Food manufacturing method and apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62267247A JP2572242B2 (en) | 1987-10-22 | 1987-10-22 | Food manufacturing method and apparatus |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5139542A Division JPH0811041B2 (en) | 1993-05-18 | 1993-05-18 | Food manufacturing method and apparatus |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01108932A true JPH01108932A (en) | 1989-04-26 |
| JP2572242B2 JP2572242B2 (en) | 1997-01-16 |
Family
ID=17442181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62267247A Expired - Lifetime JP2572242B2 (en) | 1987-10-22 | 1987-10-22 | Food manufacturing method and apparatus |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2572242B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02154656A (en) * | 1988-12-06 | 1990-06-14 | Furonteia Eng:Kk | Modification of noodle quality in noodle production process |
| JPH04262766A (en) * | 1991-02-18 | 1992-09-18 | Frontier Eng:Kk | Heater for food |
| JPH04287668A (en) * | 1991-03-18 | 1992-10-13 | Frontier Eng:Kk | Current-controlling apparatus for heating apparatus of paste food |
| JPH04311375A (en) * | 1991-04-08 | 1992-11-04 | Frontier Eng:Kk | Method for complex heating of fish-paste product |
| JPH04124097U (en) * | 1991-04-19 | 1992-11-11 | 株式会社フロンテイアエンジニアリング | food heating equipment |
| JPH04136094U (en) * | 1991-04-22 | 1992-12-17 | 株式会社フロンテイアエンジニアリング | Temperature detection device for paste products |
-
1987
- 1987-10-22 JP JP62267247A patent/JP2572242B2/en not_active Expired - Lifetime
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02154656A (en) * | 1988-12-06 | 1990-06-14 | Furonteia Eng:Kk | Modification of noodle quality in noodle production process |
| JPH0560890B2 (en) * | 1988-12-06 | 1993-09-03 | Frontier Eng Kk | |
| JPH04262766A (en) * | 1991-02-18 | 1992-09-18 | Frontier Eng:Kk | Heater for food |
| JPH04287668A (en) * | 1991-03-18 | 1992-10-13 | Frontier Eng:Kk | Current-controlling apparatus for heating apparatus of paste food |
| JPH0757171B2 (en) * | 1991-03-18 | 1995-06-21 | 株式会社フロンティアエンジニアリング | Energization control device in heating device for kneaded products |
| JPH04311375A (en) * | 1991-04-08 | 1992-11-04 | Frontier Eng:Kk | Method for complex heating of fish-paste product |
| JPH04124097U (en) * | 1991-04-19 | 1992-11-11 | 株式会社フロンテイアエンジニアリング | food heating equipment |
| JPH0737516Y2 (en) * | 1991-04-19 | 1995-08-30 | 株式会社フロンティアエンジニアリング | Food heating equipment |
| JPH04136094U (en) * | 1991-04-22 | 1992-12-17 | 株式会社フロンテイアエンジニアリング | Temperature detection device for paste products |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2572242B2 (en) | 1997-01-16 |
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