JPH0457309B2 - - Google Patents
Info
- Publication number
- JPH0457309B2 JPH0457309B2 JP63277335A JP27733588A JPH0457309B2 JP H0457309 B2 JPH0457309 B2 JP H0457309B2 JP 63277335 A JP63277335 A JP 63277335A JP 27733588 A JP27733588 A JP 27733588A JP H0457309 B2 JPH0457309 B2 JP H0457309B2
- Authority
- JP
- Japan
- Prior art keywords
- fish
- roe
- fish meat
- minced
- 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.)
- Expired - Lifetime
Links
- 241000251468 Actinopterygii Species 0.000 claims description 69
- 235000013372 meat Nutrition 0.000 claims description 32
- 235000013305 food Nutrition 0.000 claims description 22
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 description 14
- 235000002639 sodium chloride Nutrition 0.000 description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 239000010408 film Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000013505 freshwater Substances 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 239000010409 thin film Substances 0.000 description 3
- 241000473391 Archosargus rhomboidalis Species 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 241000785681 Sander vitreus Species 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- BZHJMEDXRYGGRV-UHFFFAOYSA-N Vinyl chloride Chemical compound ClC=C BZHJMEDXRYGGRV-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- 125000002843 carboxylic acid group Chemical group 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000005038 ethylene vinyl acetate Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000011147 magnesium chloride Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920001200 poly(ethylene-vinyl acetate) Polymers 0.000 description 1
- 229920013716 polyethylene resin Polymers 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- -1 that is Chemical compound 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は魚肉すり身と魚卵を用いたたらこ風成
型食品及びその製造方法に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a cod roe-like molded food using minced fish meat and fish roe, and a method for producing the same.
［従来の技術とその問題点］
従来、たらや鯛等の生の魚卵は魚体の腹から取
出されたままの状態すなわち卵嚢に包まれた状態
で流通過程に流されている。従つて卵嚢が破れた
ものやバラバラとなつた魚卵は商品価値がなく充
分利用されていないという問題点がある。[Prior Art and its Problems] Conventionally, raw fish roe from cod, sea bream, and the like is released into the distribution process while being removed from the belly of the fish, that is, wrapped in an egg sac. Therefore, there is a problem that fish eggs with torn egg sacs or broken pieces have no commercial value and are not fully utilized.
この卵嚢が破れたものやバラバラとなつた魚卵
を利用して、卵嚢に包まれた状態のものとするこ
とができれば、資源の一層の有効利用を図ること
ができるという問題点がある。 There is a problem in that if it is possible to use torn egg sacs or separated fish eggs to make them wrapped in egg sacs, resources can be used more effectively.
本発明は上記問題点を解決し、バラバラの魚卵
を利用した、魚肉すり身と魚卵を用いたたらこ風
成型食品を提供し、そしてその製造方法を提供す
ることを目的とする。 The object of the present invention is to solve the above-mentioned problems, to provide a cod roe-like molded food using ground fish meat and fish roe, and to provide a method for producing the same.
［問題点を解決するための手段］
上記問題点を解決し、発明の目的を達成するた
め、本発明に係る魚肉すり身と魚卵を用いたたら
こ風成型食品およびその製造方法は次のように構
成したことを特徴とする。すなわち、本発明の第
１は、バラバラの魚卵を内容物とし、その外側を
0.1mm〜３mmの厚さの魚肉すり身のゲル状物で被
膜して成ることを特徴とする魚肉すり身と魚卵を
用いたたらこ風成型食品であり、本発明の第２
は、バラバラの魚卵を味付けし、成型する第１工
程と、第１工程で得られた成型品の表面に0.1mm
〜３mmの厚さで魚肉すり身を被膜する第２工程
と、第２工程で得られた成型品を坐らせる第３工
程と、第３工程で得られた成型品を加熱した水ま
たは塩類の水溶液に所定時間浸漬して表面だけを
加熱して被膜された魚肉すり身をゲル化させる第
４工程とから成ることを特徴とする魚肉すり身と
魚卵を用いたたらこ風成型食品の製造方法であ
る。[Means for Solving the Problems] In order to solve the above problems and achieve the purpose of the invention, the cod roe-like molded food using minced fish meat and fish roe and the method for producing the same according to the present invention are as follows. It is characterized by having been configured. That is, the first aspect of the present invention is to use separated fish roe as the content, and to use the outside as the content.
A cod roe-like molded food using minced fish meat and fish roe characterized by being coated with a gel-like substance of minced fish meat with a thickness of 0.1 mm to 3 mm, and the second aspect of the present invention
The first step is seasoning and molding the separated fish roe, and the surface of the molded product obtained in the first step is 0.1 mm thick.
The second step is to coat the minced fish meat with a thickness of ~3 mm, the third step is to let the molded product obtained in the second step sit, and the molded product obtained in the third step is soaked in heated water or salts. A method for producing cod roe-style molded food using minced fish meat and fish roe, comprising a fourth step of gelling the coated minced fish meat by immersing it in an aqueous solution for a predetermined time and heating only the surface. .
［実施例］
以下本発明の実施例により詳細に説明する。第
１図は１実施例の成型食品の斜視図、第２図は同
断面図である。ここで、１は成型食品、２はバラ
バラの魚卵、３は膜を示す。[Examples] The present invention will be explained in detail below using Examples. FIG. 1 is a perspective view of a molded food according to one embodiment, and FIG. 2 is a sectional view thereof. Here, 1 indicates a molded food, 2 indicates a separated fish roe, and 3 indicates a membrane.
本発明の第１の実施例の成型食品は、食塩で味
付けしたバラバラのたらの魚卵２を内容物とし、
その外側を0.2mmの厚さの魚肉すり身のゲル状物
で被膜した成型食品１である。 The molded food according to the first embodiment of the present invention contains pieces of cod roe 2 seasoned with salt,
This is a molded food 1 whose outer surface is coated with a gel-like substance of minced fish meat with a thickness of 0.2 mm.
本実施例では、食塩で味付けしたバラバラのた
らの魚卵を使用している。このバラバラの魚卵２
は、生のままでもよくあるいは味付けしたもので
もよい。味付けは本実施例のような塩味だけでも
よくあるいはグルタミン酸ソーダ等の調味料で味
付けしたものでもよい。魚卵２としては、たら、
鯛等の、商品価値のない卵嚢が破れた魚卵やバラ
バラの魚卵を使用する。 In this example, pieces of cod roe seasoned with salt are used. This broken fish roe 2
may be raw or seasoned. The seasoning may be just salty as in this example, or it may be seasoned with a seasoning such as sodium glutamate. For fish roe 2, cod,
Use fish eggs such as sea bream with broken egg sacs or broken fish eggs that have no commercial value.
本実施例は、上記バラバラの魚卵２の棒状のも
のの外側を0.2mmの厚さの魚肉すり身のゲル状物
で被膜してある。バラバラの魚卵２の形状は本実
施例のような棒状でもよくあるいは球状でもよ
く、その形状は適宜選択することができる。 In this embodiment, the outside of the rod-shaped piece of separated fish roe 2 is coated with a gel-like substance made of minced fish meat with a thickness of 0.2 mm. The shape of the separated fish roe 2 may be rod-like as in this embodiment or spherical, and the shape can be selected as appropriate.
魚肉すり身は本実施例においては、次の組成の
ものを使用した。すなわち、すけそうSA級冷凍
すり身５Kgを半解凍し、サイレントカツターで10
分間空摺りした。食塩150ｇ〜300ｇ及び中性ポリ
リン酸ナトリウム20ｇを加えてさらに10分間らい
潰した。またでん粉1500ｇ、水500c.c.を加え、混
合したものを使用した。魚肉すり身の組成、配合
は上記実施例に限定されることなく適宜選択して
差支えない。 In this example, the minced fish meat had the following composition. In other words, half defrost 5 kg of walleye SA grade frozen surimi and cut it into 10 pieces using a silent cutter.
I idled for a minute. 150 g to 300 g of common salt and 20 g of neutral sodium polyphosphate were added, and the mixture was further mashed for about 10 minutes. A mixture of 1500 g of starch and 500 c.c. of water was also used. The composition and blending of the minced fish meat are not limited to those in the above examples, and may be appropriately selected.
バラバラの魚卵２の棒状成型品の外側を上記魚
肉すり身で被膜するには、二軸押出機を使用する
のが便利である。二軸押出機を使用して、内側に
バラバラの魚卵２を押出し、その外側に魚肉すり
身を押出し、一定の長さに押出されたときに、押
出品の軸に直角に絞り込んで、その部分から切断
することにより被膜することができる。本実施例
では、魚肉すり身の厚さを0.2mmの厚さとしたが、
本実施例に限定されるものではなく、その厚さは
0.1mm〜３mmの範囲内の厚さであればよく、適宜
選択することができる。魚肉すり身の厚さを0.2
mm程度にすると丁度たらこのような成型食品とす
ることができる。魚肉すり身の厚さを３mm近くす
ると、天然には存在しない独特の成型食品とする
ことができる。 It is convenient to use a twin-screw extruder to coat the outside of the rod-shaped molded product of the separated fish roe 2 with the above-mentioned minced fish meat. Using a twin-screw extruder, separate fish roe 2 is extruded on the inside, and minced fish meat is extruded on the outside. The film can be coated by cutting the material. In this example, the thickness of the minced fish was 0.2 mm.
The thickness is not limited to this example.
The thickness may be within the range of 0.1 mm to 3 mm, and can be selected as appropriate. The thickness of minced fish is 0.2
If it is about mm, it is possible to make a molded food like this one. By making the thickness of minced fish meat close to 3 mm, it is possible to make a unique molded food that does not exist in nature.
外側の魚肉すり身をゲル状物として、取扱い中
にも破損しないようにするには、次のような工程
を取る。 In order to make the outer minced fish meat into a gel-like material so that it does not break during handling, the following steps are taken.
先ず前記成型品を坐らせる。この工程は常温で
１晩あるいは５度Ｃで約１日間放置することによ
り行われる。次にこの成型品を加熱した真水また
は塩類の水溶液に所定時間浸漬して表面だけを加
熱する。塩類としては、食塩すなわち塩化ナトリ
ウムの他、塩化カリウム、塩化カルシウム、塩化
マグネシウム等を挙げることができる。また塩類
の濃度は３〜４％程度が適当である。この塩類は
ゲル化を促進させる効果を有するものであるが、
真水でも加熱するので、充分ゲル化させることが
できる。真水または３％の食塩水を98度〜100度
Ｃに加熱した中に前記の坐らせた成型品を５〜10
秒投入し、表面だけを加熱して、外側の魚肉すり
身をゲル状物とする。その後冷却する。上記のよ
うにしてバラバラの魚卵２の外側に魚肉すり身を
被膜することができる。この温度、時間は外側の
膜の厚さに応じて適宜選択する。 First, let the molded product sit. This step is carried out by leaving it at room temperature overnight or at 5 degrees Celsius for about one day. Next, this molded product is immersed in heated fresh water or an aqueous solution of salts for a predetermined period of time to heat only the surface. Examples of salts include common salt, that is, sodium chloride, potassium chloride, calcium chloride, magnesium chloride, and the like. Further, the appropriate concentration of salts is about 3 to 4%. These salts have the effect of promoting gelation, but
Since even fresh water is heated, it can be sufficiently gelled. The above-mentioned molded product was placed in fresh water or 3% saline solution heated to 98 to 100 degrees C for 5 to 10 minutes.
Add it for a second and heat only the surface to make the outer fish paste into a gel-like substance. Then cool. As described above, the outside of the separated fish roe 2 can be coated with minced fish meat. The temperature and time are appropriately selected depending on the thickness of the outer film.
得られた成型食品は外側がゲル化した膜であ
り、内容物はバラバラの魚卵２の生のままであつ
て、丁度生のたらこのような成型食品であり、天
然のたらこと同様に、味付けして生のまま食する
こともでき、あるいは焼いて食することもでき、
あるいは煮て食することもできる。 The obtained molded food has a gelled membrane on the outside, and the contents are raw pieces of separated fish roe 2, making it a molded food just like raw cod. It can be seasoned and eaten raw, or it can be eaten roasted.
Or you can boil it and eat it.
なお前記の、加熱して外側の魚肉すり身をゲル
状物とし、冷却した後、なたね油等の油分等を被
膜し、さらに坐り工程後、成型品に薄いフイルム
をかぶせながら、脱気冷却すると光沢のある製品
ができる。またフイルムを取つて唐辛し液を表面
に塗り、その後、調味液を混合し、たらこ風成型
食品としてもよい。ここで、薄いフイルムとして
は、塩化ビニル樹脂、エチレンン−酢酸ビニル共
重合樹脂、ポリエチレンの分子鎖にカルボン酸基
の側鎖がある樹脂等を使用した柔軟性のある薄い
フイルムが適当である。 In addition, as mentioned above, the outer minced fish meat is heated to form a gel-like substance, and after cooling, it is coated with oil such as rapeseed oil, and after the sitting process, the molded product is degassed and cooled while being covered with a thin film to create a glossy finish. A certain product is made. Alternatively, a cod roe-like molded food may be made by taking a film, applying chili pepper liquid to the surface, and then mixing with a seasoning liquid. Here, suitable thin films are flexible thin films made of vinyl chloride resins, ethylene-vinyl acetate copolymer resins, polyethylene resins having side chains of carboxylic acid groups in their molecular chains, and the like.
本発明の第２の実施例の成型食品の製造方法
は、本発明の第１の実施例の成型食品を製造する
方法として先に述べたが、その構成は次の通りで
ある。 The method for producing a molded food according to the second embodiment of the present invention was previously described as the method for producing the molded food according to the first embodiment of the present invention, and its structure is as follows.
すなわち、第１工程はバラバラの魚卵を味付け
し、成型する工程である。 That is, the first step is a step of seasoning and molding the separated fish roe.
第２工程は、第１工程で得られた成型品の表面
に0.1mm〜３mmの厚さで魚肉すり身を被膜する工
程である。この被膜には、二軸押出機を使用する
のが便利である。二軸押出機で押出され、バラバ
ラの魚卵が魚肉すり身で被膜される状態を示す断
面図を第３図に示す。ここで、４は二軸押出機の
内側の金型、５は外側の金型、６は魚肉すり身を
示す。第３図に示されるように、バラバラの魚卵
２が内側の金型４から押出され、その外側に外側
の金型５から魚肉すり身６が押出されてバラバラ
の魚卵２を被膜する。 The second step is a step of coating the surface of the molded product obtained in the first step with a film of minced fish meat to a thickness of 0.1 mm to 3 mm. A twin screw extruder is conveniently used for this coating. FIG. 3 is a cross-sectional view showing how separated fish eggs are coated with minced fish meat after being extruded using a twin-screw extruder. Here, 4 indicates the inner mold of the twin-screw extruder, 5 indicates the outer mold, and 6 indicates the minced fish meat. As shown in FIG. 3, pieces of fish roe 2 are extruded from an inner mold 4, and minced fish meat 6 is extruded from an outer mold 5 to cover the pieces of fish roe 2.
第３工程は、第２工程で得られた成型品を坐ら
せる工程である。 The third step is a step in which the molded product obtained in the second step is allowed to sit.
第４工程は、第３工程で得られた成型品を加熱
した水または塩類の水溶液に所定時間浸漬して表
面だけを加熱して被膜された魚肉すり身をゲル化
させる工程である。 The fourth step is a step in which the molded product obtained in the third step is immersed in heated water or an aqueous salt solution for a predetermined period of time to heat only the surface to gel the coated ground fish meat.
上記工程により、魚肉すり身と魚卵を用いたた
らこ風成型食品を得ることができる。 Through the above steps, it is possible to obtain a cod roe-style molded food using minced fish meat and fish eggs.
［発明の効果］
本発明に係る魚肉すり身と魚卵を用いたたらこ
風成型食品およびその製造方法は上記のように構
成されているので、卵嚢が破れたものやバラバラ
となつた魚卵で、商品価値がなく充分利用されて
いない魚卵を利用して、卵嚢に包まれた状態のも
のとし、商品価値を高めて、資源の一層の有効利
用を図ることができるという効果を有する。[Effects of the Invention] The cod roe-style molded food using minced fish meat and fish roe according to the present invention and the method for producing the same are configured as described above. To make use of fish eggs which have no commercial value and are not sufficiently utilized, and to make them wrapped in egg sacs, which has the effect of increasing the commercial value and making it possible to use resources more effectively.
図面は本発明の実施例を示すもので、第１図は
１実施例の成型食品の斜視図、第２図は同断面
図、第３図はバラバラの魚卵が内側の金型から押
出され、その外側に外側の金型から魚肉すり身が
押出されてバラバラの魚卵を被膜する状態を示す
断面図である。
１……成型食品、２……バラバラの魚卵、３…
…膜、４……内側の金型、５……外側の金型、６
……魚肉すり身。
The drawings show an embodiment of the present invention, and FIG. 1 is a perspective view of a molded food according to one embodiment, FIG. 2 is a cross-sectional view of the same, and FIG. , is a cross-sectional view showing a state in which minced fish meat is extruded from the outer mold to coat separated fish roe on the outside thereof. 1... Molded food, 2... Separated fish eggs, 3...
...Membrane, 4...Inner mold, 5...Outer mold, 6
...Fish minced meat.
Claims (1)
0.1mm〜３mmの厚さの魚肉すり身のゲル状物で被
膜して成ることを特徴とする魚肉すり身と魚卵を
用いたたらこ風成型食品。 ２ バラバラの魚卵を味付けし、成型する第１工
程と、第１工程で得られた成型品の表面に0.1mm
〜３mmの厚さで魚肉すり身を被膜する第２工程
と、第２工程で得られた成型品を坐らせる第３工
程と、第３工程で得られた成型品を加熱した水ま
たは塩類の水溶液に所定時間浸漬して表面だけを
加熱して、被膜された魚肉すり身をゲル化させる
第４工程とから成ることを特徴とする魚肉すり身
と魚卵を用いたたらこ風成型食品の製造方法。[Scope of Claims] 1. The contents are separated fish roe, and the outside is
A cod roe-like molded food using minced fish meat and fish roe, characterized by being coated with a gel-like substance of minced fish meat with a thickness of 0.1 mm to 3 mm. 2 The first step of seasoning and molding the separated fish roe, and the surface of the molded product obtained in the first step with a 0.1 mm coating.
The second step is to coat the minced fish meat with a thickness of ~3 mm, the third step is to let the molded product obtained in the second step sit, and the molded product obtained in the third step is soaked in heated water or salts. A method for producing a cod roe-style molded food using ground fish meat and fish roe, comprising a fourth step of gelling the coated ground fish meat by immersing it in an aqueous solution for a predetermined time and heating only the surface.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63277335A JPH02124076A (en) | 1988-11-04 | 1988-11-04 | Cod roe-like shaped food using ground fish meat and spawn and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63277335A JPH02124076A (en) | 1988-11-04 | 1988-11-04 | Cod roe-like shaped food using ground fish meat and spawn and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02124076A JPH02124076A (en) | 1990-05-11 |
| JPH0457309B2 true JPH0457309B2 (en) | 1992-09-11 |
Family
ID=17582094
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63277335A Granted JPH02124076A (en) | 1988-11-04 | 1988-11-04 | Cod roe-like shaped food using ground fish meat and spawn and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02124076A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998042212A1 (en) * | 1997-03-20 | 1998-10-01 | Transucrania, S.A. | Process for obtaining sturgeon caviar analog, and product thus obtained |
| KR100486318B1 (en) * | 2002-10-24 | 2005-04-29 | 유경석 | manufacture method of food stuff by fish and spawn |
| JP5555502B2 (en) * | 2010-02-02 | 2014-07-23 | 東洋水産株式会社 | Processed tarako and method for manufacturing the same |
| JP5172037B1 (en) * | 2012-10-30 | 2013-03-27 | 株式会社極洋 | Frozen cut fish ovary and method for producing the same |
-
1988
- 1988-11-04 JP JP63277335A patent/JPH02124076A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02124076A (en) | 1990-05-11 |
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| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |