JPH0427363A - Rice-containing ham sausage and vienna sausage - Google Patents
Rice-containing ham sausage and vienna sausageInfo
- Publication number
- JPH0427363A JPH0427363A JP2131644A JP13164490A JPH0427363A JP H0427363 A JPH0427363 A JP H0427363A JP 2131644 A JP2131644 A JP 2131644A JP 13164490 A JP13164490 A JP 13164490A JP H0427363 A JPH0427363 A JP H0427363A
- Authority
- JP
- Japan
- Prior art keywords
- sausages
- millet
- rice
- sausage
- ham
- 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
- 235000013580 sausages Nutrition 0.000 title claims abstract description 69
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 25
- 235000009566 rice Nutrition 0.000 title claims abstract description 25
- 240000007594 Oryza sativa Species 0.000 title abstract 2
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 235000019640 taste Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 3
- 235000021419 vinegar Nutrition 0.000 claims abstract description 3
- 239000000052 vinegar Substances 0.000 claims abstract description 3
- 241000209094 Oryza Species 0.000 claims description 22
- 244000062793 Sorghum vulgare Species 0.000 claims description 16
- 239000000243 solution Substances 0.000 claims description 5
- 235000019713 millet Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 230000009931 harmful effect Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 238000010790 dilution Methods 0.000 claims description 2
- 230000003628 erosive effect Effects 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 239000006185 dispersion Substances 0.000 claims 1
- 239000011259 mixed solution Substances 0.000 claims 1
- 230000002265 prevention Effects 0.000 claims 1
- 244000058871 Echinochloa crus-galli Species 0.000 abstract 2
- 241001355178 Setaria faberi Species 0.000 abstract 2
- 235000017016 Setaria faberi Nutrition 0.000 abstract 2
- 240000005498 Setaria italica Species 0.000 abstract 2
- 235000002252 panizo Nutrition 0.000 abstract 2
- 241000508727 Oloptum miliaceum Species 0.000 abstract 1
- 235000010633 broth Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000036651 mood Effects 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 13
- 235000013339 cereals Nutrition 0.000 description 11
- 235000012041 food component Nutrition 0.000 description 6
- 235000019737 Animal fat Nutrition 0.000 description 5
- 235000021120 animal protein Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 2
- 201000002451 Overnutrition Diseases 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000020823 overnutrition Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- -1 dashi Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明考案は食用獣肉類に適量の魚肉を混入した練製
品からなる通称ハムソーセージ及びウインナーソーセー
ジ類に関し、主として、該ハムソーセージ及びウインナ
ーソーセージ類の練肉内に分散状態又は軸棒形状に、ラ
イス及び又は黍粟稗等の消化良好とする穀類を埋設した
発明考案に係る。Detailed Description of the Invention (Field of Industrial Application) This invention relates to commonly known ham sausages and wiener sausages, which are made from a paste product made by mixing an appropriate amount of fish meat with edible animal meat, and mainly relates to ham sausages and wiener sausages. This invention relates to an invention in which easily digestible grains such as rice and/or millet millet are embedded in the minced meat in a dispersed state or in the form of a shaft.
（従来の技術）
従来市販され一般に知られる通称ハムソーセージ及び
ウインナーソーセージ類は主に動物性脂肪分を含む動物
性蛋白質成分からなる食用獣肉（魚肉混入）を摺り身状
にして、それらに結着成分を混入して練あげ筒状の被覆
材に詰込み製品化したにとどまり、それ以上バランス的
栄養成分を含む食物品種を配合し、東洋風的食品化に工
夫を凝らした構成品種からなる製品は従来見当らなかっ
た。(Prior art) Conventionally commercially available and generally known commonly known ham sausages and wiener sausages are made by making edible meat (containing fish meat), which mainly consists of animal protein components containing animal fat, into a paste shape and binding them. This product is not only a product made by mixing ingredients and kneading them and stuffing them into a cylindrical covering material, but also contains food varieties that contain balanced nutritional ingredients, and is made up of component varieties that are devised to create Oriental-style foods. was not found previously.
（発明が解決しようとする課題）
上述のように従来のハムソーセージ及びウインナーソ
ーセージ類は主なる栄養素成分は動物性脂肪を含有する
蛋白質の集合体で構成であるから栄養成分の構成上バラ
ンスに欠け発育盛りの子達が食した場合（大人も含む）
該食品が（子供達、大人も含む）例え人の口先きに美味
しくとも、みだりに食すれば動物性脂肪分と動物性蛋白
成分の摂り過ぎによる栄養過多といった、偏食型肥満体
形に生育する栄養成分構成上から生ずる欠点を有してい
た。(Problems to be Solved by the Invention) As mentioned above, the main nutritional components of conventional ham sausages and Wiener sausages are composed of aggregates of proteins containing animal fat, so the nutritional components are unbalanced. If eaten by children at the prime of their growth (including adults)
Even if the food (including children and adults) tastes delicious, if eaten indiscriminately, the nutritional components will lead to overnutrition due to excessive intake of animal fat and animal protein components, leading to unbalanced eating and obesity. It had some drawbacks due to its structure.
（課題を解決する為の手段）
本発明考案は上述の説明理由から生ずる栄養成の構成
上の欠点を補足除去すると共に、和洋折衷型食品タイプ
とする即ち、新らしい東洋人の常食スタイルにマッチす
る食品とする為に研究開発したものであり、下記のよう
に、
外周をフィルム又は食品素材からなる被覆部材１で包囲
形成したハムソーセジ及びウインナーソーセージ類２（
軸柄Ｙを挿設した電子レンジ用 ソーセージＳも含む）
練肉内にライス３及び又は黍粟稗類５を分散状態に埋設
及び又は分散状態に埋設すことによって生ずるライス３
及び又は黍粟稗類５個々の持つ味覚の相互侵蝕による味
覚の希薄化及び味覚の相殺等々の弊害防止と個々の味覚
保全を計る意味からライス３及び又は黍粟稗類５夫々を
一旦軸棒形状Ｒに形成して、ハムソーセージ及びウイン
ナーソーセージ類２体内に手巻寿司の芯状態に埋設する
ことも考られる。更に、ハムソーセージ及びウインナー
ソーセージ類２内に分散状態に埋設したライス３及び又
は黍粟稗類５それぞれに保存性と味覚を付加する意味か
ら、お醤油お酢だし調味料等々の品種からなる混合溶液
を煮沸化して煮沸化した溶液で蒸煮又は該溶液の熱湯を
くぐらせ生乾燥状態に完全滴切し、調味加工しているこ
とを特徴とする。(Means for Solving the Problems) The invention of the present invention supplements and eliminates the defects in the nutritional composition that arise from the above-mentioned reasons, and makes it a Japanese-Western fusion food type, that is, it matches the new daily eating style of Oriental people. This product has been researched and developed to be a food that can be used as a food product, and as shown below, ham sausages and wiener sausages 2 (
(Includes sausage S for microwave oven with shaft handle Y inserted)
Rice 3 produced by embedding rice 3 and/or millet millet 5 in a dispersed state and/or embedding in a dispersed state in minced meat
and/or Millet Millet 5. Rice 3 and/or Millet Millet 5 are once removed from each other in order to prevent harmful effects such as dilution of taste and counterbalance of taste due to mutual erosion of the individual tastes, and to preserve individual taste. It is also conceivable to form it into a shape R and bury it in the core of hand-rolled sushi inside two bodies of ham sausages and sausages. Furthermore, in order to add preservability and flavor to the rice 3 and/or millet flour 5 dispersed in the ham sausages and Wiener sausages 2, a mixture of soy sauce, vinegar, dashi, seasonings, etc. is added. It is characterized by boiling the solution, steaming it in the boiled solution, or dipping the solution in hot water to completely cut it into a raw-dry state, and then seasoning it.
（実施例）
以下この発明考案の実施例について図面に基づき更に
詳述すれば、第１図は本発明とするライスを分散状態に
ハムソーセージ及びウインナーソーセージ類練肉内に分
散状態に埋設した状態を平面図で示した透想図であり、
第２図は本発明考案とするライス夫々粒子群を軸棒状態
に形成し、ハムソーセージ及びウインナーソーセージ類
練肉内に手巻寿司の芯状態に埋設した状態を斜視図で示
した透想図である。第３図は第１図に係本発明考案とす
る黍粟稗類を分散状態にハムソーセジ及びウインナーソ
ーセージ類練肉内に埋設した状態を平面図で示した透想
図であり、第４図は第２図に係り本発明考案とする黍粟
稗類の粒子群を軸棒状態に形成し、ハムソーセージ及び
ウインナーソーセージ類練肉内に埋設した状態を斜視図
で示した透想図である。第５図は第１図のＡ−Ａ線にお
ける横断面図であり、第６は第２図のＢ−Ｂ線における
横断面図を示した図例である。第７図は第３図のＥ−Ｅ
線における横断図であり、第８図は第４図のＦ−Ｆ線に
おける横断面図を示した図例である。第９図は本発考案
とする第１図及び第３図及び第５図第７図に係る図例で
あり、ハムソーセージ及びウインナーソーセージ類練肉
内に分散状態に埋設するライス及び黍粟稗類の両者を複
合し、ハムソーセージ及びウインナーソーセージ類の練
肉内に分散状態に埋設した状態を示した横断面図を示し
た引例図である。第１０は第２図及び第４図及び第６図
及び第８図に係る図例であり、ハムソーセージ及びウイ
ンナーソーセージ類練肉内にライス及び黍粟稗類の両者
粒子群を複合してから更に軸棒形状に形成したものを埋
設した状態を横断面図で示した引例図である。１は被覆
部材を示す記号であり、２はハムソーセージ及びウイン
ナーソーセージ類を示す記号であり、３はライスを示す
記号であり、５は黍粟稗類を示す記号である。(Example) Hereinafter, an example of the present invention will be described in more detail based on the drawings. Fig. 1 shows a state in which the rice according to the present invention is embedded in a dispersed state in ham sausage and Wiener sausage paste. It is a perspective view showing a plan view of
FIG. 2 is a perspective view showing a state in which grain groups of rice devised by the present invention are formed into a rod shape and embedded in the core of hand-rolled sushi in minced meat of ham sausages and Wiener sausages. It is. FIG. 3 is a plan view showing the state in which the millet millet devised by the present invention is embedded in the minced meat of ham sausages and Wiener sausages in a dispersed state according to FIG. 1, and FIG. FIG. 2 is a perspective view showing a state in which particles of millet millet devised by the present invention are formed into a rod shape and embedded in minced meat of ham sausages and Wiener sausages according to FIG. 2; 5 is a cross-sectional view taken along line AA in FIG. 1, and FIG. 6 is an example of a cross-sectional view taken along line BB in FIG. 2. Figure 7 shows E-E in Figure 3.
FIG. 8 is an example of a cross-sectional view taken along line FF in FIG. 4. FIG. 9 is an example of the diagrams of FIGS. 1, 3, 5, and 7 according to the present invention, in which rice and millet millet are embedded in a dispersed state in the minced meat of ham sausages and Wiener sausages. It is a reference drawing showing a cross-sectional view showing a state in which both of the above types are combined and embedded in a dispersed state in the minced meat of ham sausages and Wiener sausages. FIG. 10 is an example of a diagram related to FIGS. 2, 4, 6, and 8, in which particles of both rice and millet are combined in the minced meat of ham sausages and Wiener sausages. Furthermore, it is a reference drawing showing in a cross-sectional view a state in which a shaft rod shape is embedded. 1 is a symbol indicating a covering member, 2 is a symbol indicating ham sausages and wiener sausages, 3 is a symbol indicating rice, and 5 is a symbol indicating millet millet.
第１１図第１２図は本案の第１図第３図に係る図例であ
り、電子レンジを使用して再度熱を加え温めなをして食
するために、ハムソーセージ及びウインナーソーセージ
類に軸柄を挿設し、電子レンジ用ソーセージとして形成
した引例図である。Ｙは軸柄を示す記号であり、Ｓは電
子レンジ用ソーセージを示す記号であり、Ｒは軸棒形状
を示す記号である。Figures 11 and 12 are examples of illustrations related to Figures 1 and 3 of this proposal, in which ham sausages and Wiener sausages are cooked on the cob in order to be reheated and eaten using a microwave oven. It is a reference drawing in which a handle is inserted to form a sausage for a microwave oven. Y is a symbol indicating the handle of the shaft, S is a symbol indicating a microwave sausage, and R is a symbol indicating the shape of the shaft.
以上からなる本発明考案の作用について更に詳述すれ
ば、各図例説明にて明白の通り、外周を被覆部材１で包
囲形成したハムソーセージ及びウインナーソーセージ類
２内に分散状態又は軸棒状態Ｒ等々の方法で、多岐にわ
たり穀物のバランス栄養成分と穀物繊維成分を含有する
ライス３及び又は黍粟稗類５等々を埋設したことによっ
て本発明考案を食した場合、該ソーセージの主成分とし
て構成する動物性蛋白質に多く含む動物性脂肪分を埋設
なるライス３及び又は黍粟稗類５等々に多岐にわたり含
有する穀物栄養成分にプラス穀物繊維の協調作用によっ
て、動物性たんぱく質成分に含む、動物性脂肪分の中和
吸収及び残滓成分の***を促す役割を演ずる等。To explain in more detail the operation of the present invention as described above, as is clear from the explanation of each figure, the ham sausage and Wiener sausage 2 whose outer periphery is surrounded by the covering member 1 are in a dispersed state or a shaft state R. When the invention of the present invention is eaten by embedding rice 3 and/or millet millet 5 etc. containing a wide variety of balanced nutritional components of grains and grain fiber components, etc., it constitutes as the main component of the sausage. The animal fat contained in the animal protein component, which is abundant in animal protein, is added to the grain nutritional component contained in a wide variety of foods such as rice3 and millet5, and the animal fat contained in the animal protein component through the cooperative action of grain fiber. plays the role of promoting neutralization absorption and excretion of residual components.
（発明の効果）
上記説明構のように本発明考案はハムソーセージ及び
ウインナーソーセージ類２内に分散状態又は軸棒形状Ｒ
状態等々にライス３及び又は黍稗粟類５等々の穀類を混
入即ち、埋設してなる、穀類に持つ多岐にわたるバラン
ス栄養成分の含有効果によって従来市販されている商品
で知られる、肉類一辺倒に製したハムソーセージ及びウ
インナーソーセージ類と異なり、食するも、偏食型栄養
過多による肥満体形に成育する弊害軽減と除去抑制をす
る効果と共に、説明が重複するようですが、ライス３及
び又は黍粟稗類５夫々穀類を分散状態又は軸棒形状Ｒ状
態に埋設したことによって、西洋風味覚濃厚タイプから
本発明考案とする、該ハムソーセージ及びウインナーソ
ーセージ類２体は東洋風的乃至は邦人趣好の食品に適応
した比較的味覚を淡泊化するタイプに構成なるから、食
するに嗜好性を奏する結果となり、従って、米穀類を主
とする夫々穀類の消費増大につながる関連効果を有する
等以上本発明考案の構造と効果に係る説明。(Effects of the Invention) As described above, the invention of the present invention can be applied to ham sausages and Wiener sausages 2 in a dispersed state or in a shaft rod shape R.
It is made by mixing or burying grains such as rice 3 and millet millet 5, etc. in various conditions, and is made entirely of meat, which is known from conventional commercial products due to the effect of containing a wide variety of balanced nutritional components in grains. Unlike ham sausages and Wiener sausages, rice 3 and millet sausages seem to overlap with the effect of reducing the harmful effects of developing an obese body due to overnutrition due to unbalanced eating and inhibiting removal. 5. By burying the grains in a dispersed state or in a shaft-shaped R state, the two ham sausages and sausages devised by the present invention, which are different from the Western-style flavor rich type, are Oriental-style or Japanese-style foods. The present invention has been devised as described above, because it is composed of a type that has a relatively bland taste and is adapted to the taste, resulting in a palatability in eating, and therefore has related effects that lead to increased consumption of various grains, mainly rice grains. Explanation regarding the structure and effects of.
第１図は本発明考案の実施図を透想図で示した平面図で
あり、第２図はに係る図例で本発明考案の実施図を透想
図で示した斜視図である。第３図は本発明考案とする第
１図に係る図例を透想で示した平面図であり、第４図は
本発明考案とする第２図に係る図例を透想図で示した斜
視図である。第５図は第１図のＡ−Ａ線における横断面
図であり、第６図は第２図のＢ−Ｂ線における横断面図
であり、第７図は第３図のＥ−Ｅ線における横断面図で
あり、第８図は第４図のＦ−Ｆ線における横断面図であ
る。第９図は本発明考案とする第５図及び第７図に係る
引例図であり、第１０図は本発明考案とする第６図及び
第８図に係る引例図である。第１１図は本発明考案とす
る第１図に係る引例図であり、第１２図は本発明考案と
する第３図に係る引例図である。
１・・・・被覆部材、２・・・・ハムソーセージ及びウ
インナーソーセージ類、３・・・・ライス、５・・・・
黍粟稗類、
Ｒ・・・・軸棒形状、Ｙ・・・・軸柄、Ｓ・・・・電子
レンジ用ソーセージFIG. 1 is a plan view showing an embodiment of the invention in perspective view, and FIG. 2 is a perspective view showing an implementation view of the invention in a related example. FIG. 3 is a plan view showing in perspective the example of FIG. 1 devised by the present invention, and FIG. 4 is a perspective view showing the example of FIG. 2 devised by the present invention. FIG. FIG. 5 is a cross-sectional view taken along line A-A in FIG. 1, FIG. 6 is a cross-sectional view taken along line B-B in FIG. 2, and FIG. 7 is a cross-sectional view taken along line E-E in FIG. 8 is a cross-sectional view taken along line FF in FIG. 4. FIG. FIG. 9 is a reference drawing related to FIGS. 5 and 7, which are devised by the present invention, and FIG. 10 is a reference drawing which is related to FIGS. 6 and 8, which are devised by the present invention. FIG. 11 is a reference drawing related to FIG. 1, which is the invention of the present invention, and FIG. 12 is a reference drawing relating to FIG. 3, which is the invention of the present invention. 1...Coating member, 2...Ham sausage and Wiener sausages, 3...Rice, 5...
Millet millet, R...shaft shape, Y...shaft handle, S...sausage for microwave oven
Claims (1)
包囲形成したハムソーセジ及びウインナーソーセージ類
２（軸柄Ｙを挿設した電子レンジ用ソーセージＳも含む
）練肉内にライス３及び又は黍粟稗類５を分散状態に埋
設したことを特徴とする、ライス類入りハムソーセージ
及びウインナーソーセージ類。 ２ ハムソーセージ及びウインナーソーセージ類２内に
分散状態に埋設することによって生ずるライス３及び又
は黍粟稗類５個々の持つ味覚の相互侵蝕による味覚の希
薄化及び味覚の相殺等々の弊害防止と個々の味覚保全を
計る意味からライス３及び又は黍粟稗類５夫々を一旦軸
棒形状Ｒに形成して、ハムソーセージ及びウインナーソ
ーセージ類２体内に手巻寿司の芯状態に埋設方法とした
ことを特徴とする、特許請求の範囲第１項に記載するラ
イス類入りハムソーセージ及びウインナーソーセージ類
。 ３ ハムソーセジ及びウインナーソーセージ類２内に分
散状態に埋設したライス３及び又は黍粟稗類５それぞれ
に保存性と味覚を付加する意味からお醤油お酢だし調味
料等々の品種を混合した溶液を煮沸化して煮沸化した溶
液で蒸煮又は該溶液の熱湯をくぐらせ生乾燥状態に完全
滴切し、調味加工していることを特徴とする、特許請求
の範囲第１項及び第２項に記載するライス類入りハムソ
ーセージ及びウインナーソーセージ類。[Scope of Claims] 1. Ham sausages and wiener sausages 2 (including microwaveable sausages S with a stem handle Y inserted) whose outer periphery is surrounded by a covering member 1 made of a film or food material. Rice 3 is placed inside the dough. Ham sausages and wiener sausages containing rice, characterized in that millet millet 5 is embedded in a dispersed state. 2. Prevention of harmful effects such as dilution of taste and cancellation of taste due to mutual erosion of the taste of rice 3 and/or millet flour 5 caused by dispersion in ham sausages and Wiener sausages 2; In order to preserve the taste, the rice 3 and/or the millet millet 5 are each formed into a shaft shape R, and then embedded in the ham sausage and wiener sausage 2 in the shape of a hand-rolled sushi core. The rice-containing ham sausage and Wiener sausage according to claim 1. 3 Boil a mixed solution of soy sauce, vinegar, dashi, seasoning, etc. in order to add preservability and flavor to the rice 3 and/or millet millet 5 dispersed in the ham sausages and Wiener sausages 2. Claims 1 and 2 are characterized in that the product is steamed in a solution that has been boiled, or the solution is passed through boiling water, completely cut to a raw-dried state, and seasoned. Ham sausages and sausages with rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2131644A JPH0427363A (en) | 1990-05-21 | 1990-05-21 | Rice-containing ham sausage and vienna sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2131644A JPH0427363A (en) | 1990-05-21 | 1990-05-21 | Rice-containing ham sausage and vienna sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0427363A true JPH0427363A (en) | 1992-01-30 |
Family
ID=15062875
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2131644A Pending JPH0427363A (en) | 1990-05-21 | 1990-05-21 | Rice-containing ham sausage and vienna sausage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0427363A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6874324B2 (en) | 2002-05-22 | 2005-04-05 | Hitachi, Ltd. | Gas turbine and gas turbine power generator |
| ES2350558A1 (en) * | 2009-04-14 | 2011-01-25 | Institut De Recerca I Tecnologia Agroalimentaries | Method for preparing food products and sausage food product obtained by said method |
-
1990
- 1990-05-21 JP JP2131644A patent/JPH0427363A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6874324B2 (en) | 2002-05-22 | 2005-04-05 | Hitachi, Ltd. | Gas turbine and gas turbine power generator |
| ES2350558A1 (en) * | 2009-04-14 | 2011-01-25 | Institut De Recerca I Tecnologia Agroalimentaries | Method for preparing food products and sausage food product obtained by said method |
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