JPS56121458A - Preparation of egg food product like soboro (powdered fish) having improved shelf stability - Google Patents

Preparation of egg food product like soboro (powdered fish) having improved shelf stability

Info

Publication number
JPS56121458A
JPS56121458A JP2403880A JP2403880A JPS56121458A JP S56121458 A JPS56121458 A JP S56121458A JP 2403880 A JP2403880 A JP 2403880A JP 2403880 A JP2403880 A JP 2403880A JP S56121458 A JPS56121458 A JP S56121458A
Authority
JP
Japan
Prior art keywords
soboro
food product
shelf stability
preparation
egg
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
JP2403880A
Other languages
Japanese (ja)
Inventor
Toshiro Morishita
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.)
Chuo Keiran Kako Kk
Chuo Keiran Kakou Kk
Original Assignee
Chuo Keiran Kako Kk
Chuo Keiran Kakou 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 Chuo Keiran Kako Kk, Chuo Keiran Kakou Kk filed Critical Chuo Keiran Kako Kk
Priority to JP2403880A priority Critical patent/JPS56121458A/en
Publication of JPS56121458A publication Critical patent/JPS56121458A/en
Pending legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To improve the shelf stability of egg soboro(powdered egg), by blending a raw material with glycine, adjusting the final food product to a specific pH and water content.
CONSTITUTION: Whole egg is blended with powder, seasoning, and other raw materials to give a blend, to which 1W3wt% glycine is added to form a slurry. The slurry is adjusted to a water content 45W55wt% by blending process under heating. In the operation, a pH adjustor, e.g., acetic acid, lactic acid, etc. is added to the raw materials to make a pH is a range 6.8W5.5.
COPYRIGHT: (C)1981,JPO&Japio
JP2403880A 1980-02-29 1980-02-29 Preparation of egg food product like soboro (powdered fish) having improved shelf stability Pending JPS56121458A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2403880A JPS56121458A (en) 1980-02-29 1980-02-29 Preparation of egg food product like soboro (powdered fish) having improved shelf stability

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2403880A JPS56121458A (en) 1980-02-29 1980-02-29 Preparation of egg food product like soboro (powdered fish) having improved shelf stability

Publications (1)

Publication Number Publication Date
JPS56121458A true JPS56121458A (en) 1981-09-24

Family

ID=12127321

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2403880A Pending JPS56121458A (en) 1980-02-29 1980-02-29 Preparation of egg food product like soboro (powdered fish) having improved shelf stability

Country Status (1)

Country Link
JP (1) JPS56121458A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008048615A (en) * 2006-08-22 2008-03-06 Nisshin Foods Kk Method for producing fish flour-like egg

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008048615A (en) * 2006-08-22 2008-03-06 Nisshin Foods Kk Method for producing fish flour-like egg

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