JPS57186437A - Preparation of spread - Google Patents

Preparation of spread

Info

Publication number
JPS57186437A
JPS57186437A JP56070547A JP7054781A JPS57186437A JP S57186437 A JPS57186437 A JP S57186437A JP 56070547 A JP56070547 A JP 56070547A JP 7054781 A JP7054781 A JP 7054781A JP S57186437 A JPS57186437 A JP S57186437A
Authority
JP
Japan
Prior art keywords
raw material
margarine
butter
moisture content
spread
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
JP56070547A
Other languages
Japanese (ja)
Inventor
Yutaka Haga
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.)
Kajimaya KK
Original Assignee
Kajimaya 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 Kajimaya KK filed Critical Kajimaya KK
Priority to JP56070547A priority Critical patent/JPS57186437A/en
Publication of JPS57186437A publication Critical patent/JPS57186437A/en
Pending legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
  • Dairy Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Edible Oils And Fats (AREA)

Abstract

PURPOSE: To prepare a spread having improved flavor and sense of eating, by mixing a processed fish, shellfish or vegetable with a moisture content adjusted to 45W70% with butter or margarine.
CONSTITUTION: A raw material, e.g. a roasted fish, slight salted cod roe, pickled UME, or FUKUJIN ZUKE (sliced vegetables pickled in soy sauce), is dehydrated to a moisture content of 45W70%, and finely cut. 30W70% resultant finely cut raw material is then mixed with butter or margarine and kneaded to afford a product. The raw material is preferably processed by the traditional processing method, e.g. the salting , roasting, smoking or pickling in vinegar.
COPYRIGHT: (C)1982,JPO&Japio
JP56070547A 1981-05-11 1981-05-11 Preparation of spread Pending JPS57186437A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56070547A JPS57186437A (en) 1981-05-11 1981-05-11 Preparation of spread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56070547A JPS57186437A (en) 1981-05-11 1981-05-11 Preparation of spread

Publications (1)

Publication Number Publication Date
JPS57186437A true JPS57186437A (en) 1982-11-16

Family

ID=13434647

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56070547A Pending JPS57186437A (en) 1981-05-11 1981-05-11 Preparation of spread

Country Status (1)

Country Link
JP (1) JPS57186437A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60207561A (en) * 1984-04-02 1985-10-19 Kagome Kk Preparation of spread
JPS61115446A (en) * 1984-11-11 1986-06-03 Kagome Kk Preparation of spread food

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60207561A (en) * 1984-04-02 1985-10-19 Kagome Kk Preparation of spread
JPS61115446A (en) * 1984-11-11 1986-06-03 Kagome Kk Preparation of spread food

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