JPS5942856A - Preparation of noodle using fish meat paste containing seatangle and fish bone component - Google Patents
Preparation of noodle using fish meat paste containing seatangle and fish bone componentInfo
- Publication number
- JPS5942856A JPS5942856A JP57152594A JP15259482A JPS5942856A JP S5942856 A JPS5942856 A JP S5942856A JP 57152594 A JP57152594 A JP 57152594A JP 15259482 A JP15259482 A JP 15259482A JP S5942856 A JPS5942856 A JP S5942856A
- Authority
- JP
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- Prior art keywords
- fish
- noodles
- noodle
- paste containing
- kelp
- 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.)
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Links
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Abstract
Description
【発明の詳細な説明】
本発明は、昆布および魚骨成分含有魚肉ペーストを用い
る１１８の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing 118 using a fish paste containing kelp and fish bone components.
麺類は小麦粉などの製麺原料に食塩および水を加えて充
分混載して麺帯とし、これを麺線とすることによってつ
くられるが、機ｌｌｌ１！ｌｌｌＩｍではグルテンの形
成を充分に行なうことができないた神に、手打ち麺と同
様の歯応えのある食感ををする製品をつくることができ
なかった。この点を改善するために本発明者は一３０℃
以下に急速冷凍した新鮮な魚骨付きの魚体を粉砕して得
られた魚骨成分含有魚肉ペーストを小麦粉その他の製麺
原料に加えて麺生地をつくり、これを適温で熟成した後
製麺することによって、ｍｓ戴ｔｍによっても手打ち顔
量様の歯応えのある食感を有する麺類の製造法を提案し
た。（昭和５７年特許願第６２３８２号）前記の魚骨成
分台を魚肉ペーストを用いる麺類の製造法は魚骨成分中
のカルシウムが小麦粉のグルテンと作用して独特の粘弾
性を発揮するために機械製麺によっても手打ち麺と同様
の歯応えのある食感を酒類に与えるとともに、魚肉ペー
スト中のタン白質、アミノ酸および魚骨成分に由来する
リンおよびカルシウムの存在による栄養成分の強化の点
ですぐれた麺類であるが、味付けにおける味かうずいと
いう難点があった。Noodles are made by adding salt and water to noodle-making raw materials such as wheat flour, mixing them thoroughly to form noodle strips, and then forming them into noodle strings. Since lllIm was unable to sufficiently form gluten, it was not possible to create a product with the same chewy texture as hand-pulled noodles. In order to improve this point, the present inventors
A fish paste containing fish bone components obtained by crushing fresh fish bodies with bones that have been quickly frozen is added to flour and other noodle making ingredients to make noodle dough, which is aged at an appropriate temperature and then made into noodles. As a result, we proposed a method for producing noodles that have a chewy texture similar to that of hand-made noodles using MS Daitm. (Patent Application No. 62382 of 1982) The method for producing noodles using the fish bone component base and fish meat paste has a unique viscoelasticity due to the calcium in the fish bone component interacting with the gluten of the wheat flour. Noodle making gives alcoholic beverages the same chewy texture as hand-made noodles, and is superior in terms of nutritional content enhancement due to the presence of protein, amino acids, and phosphorus and calcium derived from fish bone components in the fish paste. Although it was a noodle dish, it had a problem with the seasoning being tasteless and acrid.
一方において昆布は古くからだしの素として多用されて
おり、その呈味成分のグルタミン酸ナトリウムの発見以
来、食品の旨味を形成する原料として広く知られている
。麺類の製造においても、昆布の粉末を＃ｉ麺原料に混
入することによって、味覚を向上させることが試みられ
ている。（特許出願公開日５４−１１９０４５号公報）
しかしながらこの方法は、小麦粉に対して、５−１０重
量％の昆布粉末を混入して常法どおりに製麺するが、結
果的には小麦粉の一部を昆布によって置き換えただけの
ものであって、小麦粉と昆布粉末の物性の差異によって
麺類、特にうどん、そばに必要な歯応えのある食感を低
下させる点に難点がある。On the other hand, kelp has been widely used as a stock ingredient since ancient times, and since the discovery of its flavor component, monosodium glutamate, it has been widely known as a raw material that creates the flavor of foods. In the production of noodles, attempts have been made to improve the taste by mixing kelp powder into #i noodle raw materials. (Patent application publication date No. 54-119045)
However, in this method, 5-10% by weight of kelp powder is mixed with wheat flour and noodles are made in the usual manner, but as a result, only a portion of the wheat flour is replaced with kelp. However, the problem is that the difference in physical properties between wheat flour and kelp powder reduces the chewy texture required for noodles, especially udon and soba noodles.
本発明者は上記の歯応えのある食感を低下させることな
く、昆布の育するすぐれた旨味を麺類に付与することを
企図して、前記の魚骨成分含有魚肉ペーストを昆布粉末
に併用することによフて、上記の難点を屏消できること
を見出し、本発明を完成するに到ったものである。The present inventor used the above-mentioned fish bone component-containing fish paste in combination with kelp powder, with the aim of imparting the excellent flavor produced by kelp to noodles without reducing the above-mentioned chewy texture. The present inventors have discovered that the above-mentioned difficulties can be overcome, and have completed the present invention.
本発明の目的は、手打ち麺と同様に歯応えのある食感と
ともに昆布の旨味および栄養分を育する麺類を廉価に供
給しうる麺類の製造法を提供することにある。An object of the present invention is to provide a method for producing noodles that can inexpensively supply noodles that have a chewy texture similar to hand-made noodles, as well as the flavor and nutrients of kelp.
本発明は、−３０℃の温度で冷凍固化した新鮮な骨付き
魚体を粉砕して得られた魚骨成分含有魚肉ペーストを小
麦粉その他の製麺原料に加えて、麺生地をつくり、これ
を熟成した後１Ｉｉｉ！麺することからなる歯応えのあ
る食感を有する麺類の製造法において粉末状の昆布を加
えて麺生地をつくることを特徴とする魚骨成分含有魚肉
ペーストを泪いる麺類の製造法である。In the present invention, a fish meat paste containing fish bone components obtained by crushing fresh fish with bones that has been frozen and solidified at a temperature of -30°C is added to flour and other noodle-making raw materials to make noodle dough, which is then aged. After that 1Iiii! This method of manufacturing noodles is characterized by adding powdered kelp to make noodle dough in the method of manufacturing noodles having a chewy texture by rolling noodles, and using a fish meat paste containing a fish bone component.
本発明において製麺Ｗ、料に加えられる魚骨成分含有魚
肉ペーストは以下に述べる方法によって得られる。In the present invention, the fish bone component-containing fish meat paste that is added to the noodle making W and ingredients can be obtained by the method described below.
先ず最初に鮮度の高い魚体を選び、これを水冷回転式洗
浄機に入れ、毎分７〜８回転の速度で、０℃に近い温度
の低温水を用いて水洗する。その後骨付き魚体を処理台
に移して内臓その他の不純物を摘出除去し、さらに皮を
剥ぐために脱皮機にかける。脱皮後の魚体を再び洗浄し
た後脱水する。First, a fresh fish body is selected, placed in a water-cooled rotary washer, and washed at a speed of 7 to 8 revolutions per minute using low-temperature water at a temperature close to 0°C. The fish with bones is then transferred to a processing table to remove internal organs and other impurities, and then put through a dehulling machine to remove the skin. After molting, the fish body is washed again and then dehydrated.
次に魚体を−ｓ ｏ ”ｃ以下に保持軸た冷凍迄に入れ
て冷凍する。Next, the fish body is placed in a freezer kept at -so''c or below and frozen.
冷凍した魚体は三段式のロール回転式破砕機において粉
砕し、その最終段階でペースト状になる。The frozen fish is crushed in a three-stage rotary roll crusher, and in the final stage it is turned into a paste.
このペーストの中には魚体のすべての魚Ｉｉ＃成分が充
分に摩砕された状態で含まれているが、魚骨の存在を全
く感じさせないものになっている。ペーストの粘着力お
よび弾性力の保持ならびに冷凍保管中のグーストの変化
を防ぐために、このペースト１．０００’ｇ当り１０ｃ
ｃの食酢を加えることによって、麺類の製造に適する魚
骨成分含有魚肉ペーストを得る。This paste contains all the fish Ii# components of the fish body in a sufficiently ground state, but the presence of fish bones is not felt at all. 10c per 1.000'g of this paste to maintain the adhesive and elasticity of the paste and to prevent the gust from changing during frozen storage.
By adding the vinegar in step c, a fish paste containing fish bone components suitable for the production of noodles is obtained.
魚骨成分含有魚肉ペーストをつくるための原料魚の魚種
はいかなるものであってもよいが、あまり大きな魚種、
たとえばマグロおよびクジラ等は好ましくない。スケト
ウタラ、タラ、メヌケ、アジ、ブリ、サバ、サケ、マイ
ワシ、マス、ｌＸモ、グチ、ヒラメ、カレイおよびサメ
等通常練製品に使用される魚種を使用するのが好ましい
。Any species of fish may be used as raw material for making fish paste containing fish bone components, but fish species that are too large,
For example, tuna and whales are not preferred. It is preferable to use fish species that are commonly used for pastry products, such as walleye cod, cod, menuke, horse mackerel, yellowtail, mackerel, salmon, sardine, trout, IX salmon, croaker, flounder, flounder, and shark.
また骨付き冷凍魚体の摩砕は、できるだけ細かくなるよ
うに摩砕するのが好ましい。もし摩砕の際に大きな粒子
が残っていると麺に加えた場合、そこから切れやすくな
り、また、その成分は大概魚骨の部分であるから、麺類
の食感を損なう。Furthermore, it is preferable to grind the frozen fish body with bones so that it is as fine as possible. If large particles remain during the grinding and are added to the noodles, they will easily break, and since the particles are mostly fish bones, the texture of the noodles will be affected.
本発明の麺類の製造では、上記のようにして得られたペ
ーストに粉末昆布を加え、さらに／１１麦粉を加えて製
麺する。通常の場合、ペーストは冷凍して固結した状態
で保存されているので、製麺に先立って、冷凍凍結品を
常温において薄く削り取って簿片状にするが、それによ
って凍結品が解凍され、ペースト状に戻る。このペース
トに粉末昆布および他の材料をミキサー中で混合した後
、これに小麦粉および水を加えて、よく練り合わせ麺生
地をつくる。この時の原料の配合割合は、小麦粉１−ｏ
ｏｏ ｇに対して、ｇＬ骨成分含音魚肉ペースト１００
〜４００ ｇ 、粉末昆布３０〜１００ ｇ 、食塩５
〜５０ ｇおよび水１２０〜１５０ｇである。そばをつ
くる場合はｌＪＸ麦粉の一部をそば粉にｔ６き換える。In the production of noodles of the present invention, powdered kelp is added to the paste obtained as described above, and /11 wheat flour is further added to form noodles. Normally, the paste is frozen and stored in a solid state, so prior to making noodles, the frozen product is scraped off thinly at room temperature to form a piece of paper, which thaws the frozen product. Return to paste form. This paste is mixed with powdered kelp and other ingredients in a mixer, and then flour and water are added thereto and kneaded well to form noodle dough. The mixing ratio of raw materials at this time is 1-o wheat flour.
For oo g, gL bone component sound-containing fish meat paste 100
~400 g, powdered kelp 30-100 g, salt 5
~50 g and 120-150 g of water. When making soba, replace some of the lJX flour with T6 buckwheat flour.
通常１００〜４００ｇのそば粉を使用すφ。得られた麺
生地は５−２０℃、好ましくは５−１０℃において少な
くとも１５時間、好ましくは２０時間以上熟成させる。Usually 100-400g of buckwheat flour is used. The resulting noodle dough is aged at 5-20°C, preferably at 5-10°C, for at least 15 hours, preferably at least 20 hours.
この熟成によって、上記のペーストが小麦粉および粉末
昆布とよく馴染み、製品の風味を向上するだけでなく製
品に独特の粘弾性を付与し、機械製麺であるにもかかわ
らす、手打ち麺と同様の歯応えのある食感を付与する。Through this aging, the above paste blends well with the flour and powdered kelp, which not only improves the flavor of the product but also gives it unique viscoelasticity, making it similar to hand-made noodles despite being machine-made. Gives a chewy texture.
熟成後の麺生地はロール式の麺帯機を通して麺帯とする
が、これを二つ折りにしてさらに麺帯機を通す操作を繰
り返す。これによって製品の粘弾性は大きく向上する。The aged noodle dough is passed through a roll-type noodle forming machine to form noodle sheets, which are then folded in half and passed through the noodle forming machine repeatedly. This greatly improves the viscoelasticity of the product.
得られた麺帯を切出機にかけて麺線にする。The resulting noodle strips are cut into noodle strings by a cutting machine.
ゆで麺をつくる場合は、切出機から出てきた麺線を適当
な長さにｇＪ断し、直ちに沸騰水中に入れてゆで上げる
。ゆで上げた麺を冷水に入れて洗浄しながら冷却すると
、ゆで麺が得られる。When making boiled noodles, cut the noodle strings that come out of the cutting machine into appropriate lengths and immediately boil them in boiling water. Boiled noodles can be obtained by placing boiled noodles in cold water and cooling them while washing.
乾麺をつ＜、Ｓ１１合は、切出機から出てきた麺線を一
定の長さに切断し、天日または人工的に乾燥する。When dry noodles are made, the noodle strings that come out of the cutting machine are cut into a certain length and dried in the sun or artificially.
魚骨成分含を魚肉ペーストおよび粉末昆布を含む麺は通
常の麺よりやや固く、粘弾性が大きくなっているので、
ａＩｓ械製麺によってつくられたものであるにもかかわ
らず、充分な歯応えがあり、その食感は手打ち麺のそれ
と殆んど変りがない。これに対して魚骨成分を含まない
魚肉ペーストを使用した場合は、麺の粘弾性は多少向上
するが、魚骨成分を含んだ魚肉ペーストを使用した場合
に及ばない。これは魚骨成分中のカルシウム分が熟成中
に小麦粉中のグルテンおよびペースト中の魚肉タン白質
と結合して、その生成物が麺に対して独特の歯触りを与
えていると考えられる。Noodles containing fish bone ingredients, fish paste, and powdered kelp are slightly harder and more viscoelastic than regular noodles.
Even though the noodles are made using the aIS machine, they have a sufficient chewiness and the texture is almost the same as that of hand-made noodles. On the other hand, when a fish paste that does not contain fish bone components is used, the viscoelasticity of the noodles is somewhat improved, but it is not as good as when a fish paste that contains fish bone components is used. This is thought to be because the calcium content in the fish bone component combines with the gluten in the flour and the fish protein in the paste during ripening, and the products give the noodles their unique texture.
次に参考例において魚骨成分含を魚肉ペーストの製造の
詳細を説明し、さらに実施例において本発明による麺類
の製造の詳細を説明する。Next, details of the production of fish paste containing fish bone components will be explained in Reference Examples, and further details of the production of noodles according to the present invention will be explained in Examples.
参考例 （魚骨成分含を魚肉ペーストの製造）鮮度の高
いスケトウタラの生鮮魚体１０ ｋｇを広回転式洗浄機
で、２″ＣＣ土１低温水により、毎分７〜８回転の速度
において洗浄した。水洗魚体９．６ｋｇを処理台に移し
、内８部分および不純物を除去した径、皮を剥ぐために
脱皮機にかけた。Reference example (Manufacture of fish meat paste containing fish bone components) 10 kg of highly fresh walleye cod was washed in a wide rotary washing machine with 2" CC soil 1 low temperature water at a speed of 7 to 8 revolutions per minute. The washed fish body weighing 9.6 kg was transferred to a processing table, and the inner 8 parts, the diameter from which impurities had been removed, and the skin were placed in a dehulling machine.
脱皮した魚体を再び水冷式回転洗浄機で洗浄した後、脱
水して、水洗魚体８・５ｋｇを得た。この魚体を一３０
°Ｃ以下の温度に保持した冷凍庫に入れて凍結し、冷凍
固化した魚体を一対のエボ型付ロールからなる粗砕機を
通して粗砕し、次に一対の溝付きロールからなる二段の
回転グラインダーを通して粉砕した。二段目のグライン
ダーから出た製品は微ｉｓ粒状に摩砕され既にペースト
状のものであった。収量は８・２ｋｇであった。The molted fish bodies were washed again using a water-cooled rotary washer and then dehydrated to obtain washed fish bodies weighing 8.5 kg. 130 pieces of this fish
The frozen and solidified fish body is placed in a freezer kept at a temperature below °C and then crushed through a coarse crusher consisting of a pair of Evo-shaped rolls, and then through a two-stage rotary grinder consisting of a pair of grooved rolls. Shattered. The product coming out of the second stage grinder was ground into fine grains and was already in the form of a paste. The yield was 8.2 kg.
このペーストに８２ ｅｅの食酢を加え、２０分分間外
に練合わせて魚骨成分含有魚肉ペーストを得た。82 ee of vinegar was added to this paste and kneaded for 20 minutes to obtain a fish meat paste containing fish bone components.
ペースト製品の分析結果は次表に示すとおりであって、
その中に魚体中のすべての魚骨成分を含むにもかかわら
ず、魚骨の存在を感じさせなかった。The analysis results of the paste product are shown in the following table,
Even though it contained all the fish bone components in the fish body, the presence of fish bones was not felt.
水 分 タン白質 カルシウム リ ン８０−０
咋ｉａ−７９６５７１ｍｇ ３７７ｍｇ実施例
１ （うどんのｇｉ造）
（原料の配合）
小 麦 粉 １０ｋｇ参考例
の魚骨成分含有急回ペースト
ｋｇ
粉末昆布 ５００ｇ
食 塩 ２００ｇ水
１，５００ｇ参考
例の魚骨成分含有魚肉ペーストの冷凍品を常温において
薄く削り取ることによって得られた解凍した魚肉ペース
ト２ｋｇおよび粉末昆布５００ｇをよく混合し、練り合
わせた。これに小麦粉１０ｋｇおよび２００ｇの食塩を
水１５００ｇにとかした埋水を加えてさらによく混合し
練り合わせて麺生地をつくった。得られた麺生地を５−
１０℃の温度において２５時間熟成させた。ａ成後の証
生地をロールで圧延して麺帯とした後切出機にかけて麺
線とし、直ちに沸騰水中に入れ、１５分−凹ゆで上げて
、ゆで麺とした。Water Protein Calcium Phosphorus 80-0
Kuiia-796571mg 377mg Example 1 (Udon noodles) (Blend of raw materials) Wheat flour 10kg Quick-mixing paste containing fish bone component of the reference example kg Powdered kelp 500g Salt 200g Water
2 kg of thawed fish paste obtained by thinly scraping 1,500 g of the frozen fish paste containing fish bone components of the reference example at room temperature and 500 g of powdered kelp were thoroughly mixed and kneaded. To this was added 10 kg of wheat flour and 200 g of salt dissolved in 1500 g of water, and the mixture was further mixed and kneaded to form noodle dough. 5-
It was aged for 25 hours at a temperature of 10°C. The test dough was rolled with a roll to form a noodle sheet, then cut into noodle strings using a cutting machine, immediately placed in boiling water, and boiled in a concave manner for 15 minutes to obtain boiled noodles.
製品は外観上は通常のうどんと変りはないが、やや黒ず
んでいるが、ゆで麺そのものに味がついているので、こ
れをそのまま妨めで食膳に供することもできる。またゆ
で麺を煮込んで煮込みうどんとする混合も、魚骨成分含
有魚肉ペーストおよび昆布の味がついているので、特に
だしを取る必要がない。The product looks the same as regular udon noodles, but it is slightly darker, but the boiled noodles themselves have a flavor, so they can be served as is. Also, since the mixture of boiled noodles and stewed udon is flavored with fish paste containing fish bone components and kelp, there is no need to make a stock.
さらに麺そのものは通常のうどんに比べて弾力があるの
で、両心えがあり、その食感は手打ちうどんと殆んど変
らない。Furthermore, the noodles themselves are more elastic than regular udon, so they have a ambivalent feel to them, and the texture is almost the same as handmade udon.
実施例 ２ （そばの製造）
（原料の配合）
小 麦 粉 ７ｋｇそ
ば 粉 ３ｋｇ参考
例の魚骨成分含有魚肉ペースト１．５ｋｇ粉末昆布
５００ｇ
水 １２００ｇ参考例の
魚骨成分含有魚肉ペーストの冷凍品を常温において薄く
削り取ることによって得られた解凍した上記の魚肉ペー
スト１．５ｋｇにそば粉２ｋｇ Ｎ粉末昆布５００ｇ
ｓおよび若干量の水を加えて、ミキサー内でよく混合し
、練り合わせた。これに小麦粉８ｋｇおよび水１２００
ｇを加え、さらによく混合し練り合わせて麺生地とした
。この麺生地を５−１０℃の温度で２５時間熟成させた
。熟成後の麺生地をロールで圧延し、麺帯とした後、切
出機にかけてｍｍとした。麺線を沸騰水中に入れてゆで
上げ、ゆでそばを得た。Example 2 (Manufacture of buckwheat) (Composition of raw materials) 7 kg of wheat flour
Ba powder 3kg Reference example fish paste containing fish bone components 1.5kg Powdered kelp
500g water 1200g 1.5kg of the thawed fish paste obtained by thinly scraping the reference example frozen fish paste containing fish bones at room temperature, 2kg of buckwheat flour, 500g of N powdered kelp
s and a small amount of water were added and mixed well in a mixer to knead. Add to this 8kg of flour and 1200ml of water.
g was added, and the mixture was further mixed and kneaded to form noodle dough. This noodle dough was aged for 25 hours at a temperature of 5-10°C. The aged noodle dough was rolled with a roll to form a noodle sheet, and then cut into mm by a cutting machine. Noodle strings were placed in boiling water and boiled to obtain boiled noodles.
製品は外観上は通常のそばとそれ程差はないが、そば自
体に味がついているので、そのまま煮込んで煮込みそば
とする場合、特にだしを取る必要はない。またそば自体
の歯切れもよく、その食感は通常のそばとそれ程度りが
ない。The product is not much different from regular soba in appearance, but since the soba itself has a flavor, there is no need to make a stock if it is boiled as is to make stewed soba. Also, the soba itself has a good crunch, and its texture is comparable to that of regular soba.
出 願 人 株式会社 全漁業 代 理 人 弁理士 津１）昭Applicant: Zengyo Co., Ltd. Representative Patent Attorney Tsu 1) Akira
Claims (1)
魚体を粉砕して得られた魚骨成分含有魚肉ペーストを、
小麦粉その他のｔ１１！１ｌｌｉ原料に加えて、麺生地
をつくり、これを熟成した後製麺することからなる歯応
えのある食感を有するｔｉＡ”ｆＥ−Ｑｆｍ造、法にお
いて、粉末状の昆布を加えて麺生地をつく、ることを特
徴とする昆布および魚骨成分含有魚肉べ、−ストを用い
る麺類の製造法。(1) Fish meat paste containing fish bone components obtained by crushing fresh fish with bones frozen and solidified at a temperature of -30°C or below,
In addition to wheat flour and other t11!1lli raw materials, powdered kelp is added in the tiA"fE-Qfm manufacturing method, which has a chewy texture, by making noodle dough, aging it, and then making noodles. 1. A method for producing noodles using a fish paste containing kelp and fish bone components, the method comprising: preparing noodle dough using kelp and fish bone ingredients.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57152594A JPS5942856A (en) | 1982-09-03 | 1982-09-03 | Preparation of noodle using fish meat paste containing seatangle and fish bone component |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57152594A JPS5942856A (en) | 1982-09-03 | 1982-09-03 | Preparation of noodle using fish meat paste containing seatangle and fish bone component |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5942856A true JPS5942856A (en) | 1984-03-09 |
| JPS6336730B2 JPS6336730B2 (en) | 1988-07-21 |
Family
ID=15543844
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57152594A Granted JPS5942856A (en) | 1982-09-03 | 1982-09-03 | Preparation of noodle using fish meat paste containing seatangle and fish bone component |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5942856A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990046723A (en) * | 1999-04-19 | 1999-07-05 | 한동식 | The cake of fish including the laminaris powder |
| KR100381721B1 (en) * | 2000-12-26 | 2003-05-01 | 전정자 | Fish-based fried noodle and process for manufacturing the same |
| CN106819823A (en) * | 2016-11-30 | 2017-06-13 | 山东好当家海洋发展股份有限公司 | A kind of preparation method of fermented type fishbone dust broom corn millet pasta |
| JP2017212966A (en) * | 2016-06-02 | 2017-12-07 | 佐賀玄海漁業協同組合 | Production method of freeze-dried fish powder |
| WO2021187779A1 (en) * | 2020-03-18 | 2021-09-23 | (주)늘푸른바다 | Red snow crab meat fish cake noodle and manufacturing method therefor |
-
1982
- 1982-09-03 JP JP57152594A patent/JPS5942856A/en active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990046723A (en) * | 1999-04-19 | 1999-07-05 | 한동식 | The cake of fish including the laminaris powder |
| KR100381721B1 (en) * | 2000-12-26 | 2003-05-01 | 전정자 | Fish-based fried noodle and process for manufacturing the same |
| JP2017212966A (en) * | 2016-06-02 | 2017-12-07 | 佐賀玄海漁業協同組合 | Production method of freeze-dried fish powder |
| CN106819823A (en) * | 2016-11-30 | 2017-06-13 | 山东好当家海洋发展股份有限公司 | A kind of preparation method of fermented type fishbone dust broom corn millet pasta |
| WO2021187779A1 (en) * | 2020-03-18 | 2021-09-23 | (주)늘푸른바다 | Red snow crab meat fish cake noodle and manufacturing method therefor |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6336730B2 (en) | 1988-07-21 |
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