JPS5577878A - Swellfish pickled in seasoned sea urchin egg - Google Patents

Swellfish pickled in seasoned sea urchin egg

Info

Publication number
JPS5577878A
JPS5577878A JP15156178A JP15156178A JPS5577878A JP S5577878 A JPS5577878 A JP S5577878A JP 15156178 A JP15156178 A JP 15156178A JP 15156178 A JP15156178 A JP 15156178A JP S5577878 A JPS5577878 A JP S5577878A
Authority
JP
Japan
Prior art keywords
swellfish
sea urchin
pickled
enzyme
meat
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
Application number
JP15156178A
Other languages
Japanese (ja)
Inventor
Toshimichi Hidaka
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.)
HIDAKA SHIYOKUHIN KK
HIDAKA SHOKUHIN KK
Original Assignee
HIDAKA SHIYOKUHIN KK
HIDAKA SHOKUHIN 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.)
Filing date
Publication date
Application filed by HIDAKA SHIYOKUHIN KK, HIDAKA SHOKUHIN KK filed Critical HIDAKA SHIYOKUHIN KK
Priority to JP15156178A priority Critical patent/JPS5577878A/en
Publication of JPS5577878A publication Critical patent/JPS5577878A/en
Pending legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To prepare swellfish pickled in sea urchin eggs, which keeps its original tenderness and shape for a long time, and servable as it is together with the sea urchin eggs, by treating meat of swellfish first with an enzyme and then with an alcohol, and pickling the treated fish in the eggs.
CONSTITUTION: Meat of swellfish is treated with an enzyme to remove the odor, further treated with an alcohol to deactivate the enzyme, dried to a water content of about 20%, sliced to fine strips, immersed in a seasoning liquor to tenderize the meat, and pickled in seasoned sea urchin eggs.
COPYRIGHT: (C)1980,JPO&Japio
JP15156178A 1978-12-06 1978-12-06 Swellfish pickled in seasoned sea urchin egg Pending JPS5577878A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15156178A JPS5577878A (en) 1978-12-06 1978-12-06 Swellfish pickled in seasoned sea urchin egg

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15156178A JPS5577878A (en) 1978-12-06 1978-12-06 Swellfish pickled in seasoned sea urchin egg

Publications (1)

Publication Number Publication Date
JPS5577878A true JPS5577878A (en) 1980-06-12

Family

ID=15521211

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15156178A Pending JPS5577878A (en) 1978-12-06 1978-12-06 Swellfish pickled in seasoned sea urchin egg

Country Status (1)

Country Link
JP (1) JPS5577878A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100318879B1 (en) * 1999-01-12 2002-01-04 박광찬 A swellfish cooking method
KR100432564B1 (en) * 2002-01-25 2004-05-24 김현대 Production of cold dried-seasoned puffer fish skin by the alkali detoxification
KR100589468B1 (en) 2005-03-30 2006-06-14 대경에프.엔.비 주식회사 Method for preparing a semi-dried swellfish

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100318879B1 (en) * 1999-01-12 2002-01-04 박광찬 A swellfish cooking method
KR100432564B1 (en) * 2002-01-25 2004-05-24 김현대 Production of cold dried-seasoned puffer fish skin by the alkali detoxification
KR100589468B1 (en) 2005-03-30 2006-06-14 대경에프.엔.비 주식회사 Method for preparing a semi-dried swellfish

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