JPS6146095B2 - - Google Patents

Info

Publication number: JPS6146095B2
Authority: JP; Japan
Prior art keywords: fish; drying; bones; smoking; meat
Prior art date: 1981-10-29
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.): Expired

Application number

JP56173441A

Other languages

English (en)

Japanese (ja)

Other versions

JPS5876043A (ja

Inventor

Terutsugu Hori

Keiichi Nishitani

Eisuke Takei

Takeshi Tsukada

Tetsuya Kawakita

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.)

Ajinomoto Co Inc

Original Assignee

Ajinomoto Co Inc

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.)

1981-10-29

Filing date

1981-10-29

Publication date

1986-10-13

1981-10-29 Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc

1981-10-29 Priority to JP56173441A priority Critical patent/JPS5876043A/ja

1983-05-09 Publication of JPS5876043A publication Critical patent/JPS5876043A/ja

1986-10-13 Publication of JPS6146095B2 publication Critical patent/JPS6146095B2/ja

Status Granted legal-status Critical Current

Links

241000251468 Actinopterygii Species 0.000 claims description 47
210000000988 bone and bone Anatomy 0.000 claims description 29
238000001035 drying Methods 0.000 claims description 28
235000013372 meat Nutrition 0.000 claims description 26
238000000034 method Methods 0.000 claims description 23
230000000391 smoking effect Effects 0.000 claims description 21
238000010025 steaming Methods 0.000 claims description 12
239000002994 raw material Substances 0.000 claims description 9
238000004519 manufacturing process Methods 0.000 claims description 8
210000001835 viscera Anatomy 0.000 claims description 8
238000009835 boiling Methods 0.000 claims description 6
235000006386 Polygonum aviculare Nutrition 0.000 claims description 4
238000010298 pulverizing process Methods 0.000 claims description 2
241001377695 Polygonum arenastrum Species 0.000 claims 2
235000019688 fish Nutrition 0.000 description 38
239000000796 flavoring agent Substances 0.000 description 12
235000011194 food seasoning agent Nutrition 0.000 description 12
235000019634 flavors Nutrition 0.000 description 11
239000000284 extract Substances 0.000 description 10
241000269851 Sarda sarda Species 0.000 description 9
239000002245 particle Substances 0.000 description 8
238000007796 conventional method Methods 0.000 description 7
235000013305 food Nutrition 0.000 description 7
239000000779 smoke Substances 0.000 description 7
239000004278 EU approved seasoning Substances 0.000 description 6
238000010438 heat treatment Methods 0.000 description 5
241000269821 Scombridae Species 0.000 description 3
230000000694 effects Effects 0.000 description 3
235000020640 mackerel Nutrition 0.000 description 3
238000012545 processing Methods 0.000 description 3
230000005070 ripening Effects 0.000 description 3
238000009423 ventilation Methods 0.000 description 3
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
244000292697 Polygonum aviculare Species 0.000 description 2
CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
239000010419 fine particle Substances 0.000 description 2
235000021552 granulated sugar Nutrition 0.000 description 2
238000000227 grinding Methods 0.000 description 2
239000007788 liquid Substances 0.000 description 2
LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
235000013923 monosodium glutamate Nutrition 0.000 description 2
150000007523 nucleic acids Chemical class 0.000 description 2
102000039446 nucleic acids Human genes 0.000 description 2
108020004707 nucleic acids Proteins 0.000 description 2
235000015277 pork Nutrition 0.000 description 2
150000003839 salts Chemical class 0.000 description 2
230000001953 sensory effect Effects 0.000 description 2
238000000926 separation method Methods 0.000 description 2
230000035943 smell Effects 0.000 description 2
239000004509 smoke generator Substances 0.000 description 2
239000007787 solid Substances 0.000 description 2
235000014347 soups Nutrition 0.000 description 2
238000012360 testing method Methods 0.000 description 2
235000015429 Mirabilis expansa Nutrition 0.000 description 1
244000294411 Mirabilis expansa Species 0.000 description 1
241001301648 Tradescantia ohiensis Species 0.000 description 1
230000032683 aging Effects 0.000 description 1
239000008280 blood Substances 0.000 description 1
210000004369 blood Anatomy 0.000 description 1
238000005119 centrifugation Methods 0.000 description 1
238000007598 dipping method Methods 0.000 description 1
238000009826 distribution Methods 0.000 description 1
230000002708 enhancing effect Effects 0.000 description 1
239000003925 fat Substances 0.000 description 1
238000007667 floating Methods 0.000 description 1
235000013355 food flavoring agent Nutrition 0.000 description 1
238000005469 granulation Methods 0.000 description 1
230000003179 granulation Effects 0.000 description 1
235000004213 low-fat Nutrition 0.000 description 1
235000013536 miso Nutrition 0.000 description 1
239000004223 monosodium glutamate Substances 0.000 description 1
235000020995 raw meat Nutrition 0.000 description 1
238000007670 refining Methods 0.000 description 1
238000011160 research Methods 0.000 description 1
238000004904 shortening Methods 0.000 description 1
229940073490 sodium glutamate Drugs 0.000 description 1
238000005507 spraying Methods 0.000 description 1
238000010561 standard procedure Methods 0.000 description 1
230000003068 static effect Effects 0.000 description 1

JP56173441A 1981-10-29 1981-10-29 節の製造方法 Granted JPS5876043A (ja)

Priority Applications (1)

Application Number	Priority Date	Filing Date	Title
JP56173441A JPS5876043A (ja)	1981-10-29	1981-10-29	節の製造方法

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
JP56173441A JPS5876043A (ja)	1981-10-29	1981-10-29	節の製造方法

Publications (2)

Publication Number	Publication Date
JPS5876043A JPS5876043A (ja)	1983-05-09
JPS6146095B2 true JPS6146095B2 (ru)	1986-10-13

Family

ID=15960523

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP56173441A Granted JPS5876043A (ja)	1981-10-29	1981-10-29	節の製造方法

Country Status (1)

Country	Link
JP (1)	JPS5876043A (ru)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS6034127A (ja) *	1983-08-04	1985-02-21	Ninben:Kk	魚肉の加工調整方法
JPH06105643A (ja) *	1992-09-29	1994-04-19	Marutomo Kk	魚節の製造方法
JPH08205764A (ja) *	1995-02-06	1996-08-13	Maruai:Kk	魚節の製造方法
JP5865586B2 (ja) *	2011-01-07	2016-02-17	味の素株式会社	風味原料の製造方法

1981
- 1981-10-29 JP JP56173441A patent/JPS5876043A/ja active Granted

Also Published As

Publication number	Publication date
JPS5876043A (ja)	1983-05-09

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CN108669466A (zh)	2018-10-19	一种休闲酱卤牛肉干的制作方法
JPH044860B2 (ru)	1992-01-29
JPH09163930A (ja)	1997-06-24	ペースト茶、粉末茶及びシート状茶の製造方法
JPS6146095B2 (ru)	1986-10-13
JPS5853891B2 (ja)	1983-12-01	節の製造方法
CN108850995A (zh)	2018-11-23	一种香葱粉制备方法
JPS5946570B2 (ja)	1984-11-13	節の製造方法
US1521127A (en)	1924-12-30	Process for the preparation of meat powders
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JP2950756B2 (ja)	1999-09-20	調味素材およびその製造方法
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JPS6320509B2 (ru)	1988-04-27
JPS621692B2 (ru)	1987-01-14
JPS629287B2 (ru)	1987-02-27
JPH07289192A (ja)	1995-11-07	揚げ物用おから粉の製造方法
JPH0551270B2 (ru)	1993-08-02
JPS6050419B2 (ja)	1985-11-08	かつお節粉末の製造法
JPH0533969B2 (ru)	1993-05-20
KR100528568B1 (ko)	2005-11-15	재첩과 효모엑기스를 주재료로 하는 천연 조미료 및 그제조 방법
JPH09271349A (ja)	1997-10-21	節類パウダーの製造方法
JPS6321461B2 (ru)	1988-05-07