JPH0761244B2 - Fish food manufacturing method - Google Patents
Fish food manufacturing methodInfo
- Publication number
- JPH0761244B2 JPH0761244B2 JP62176838A JP17683887A JPH0761244B2 JP H0761244 B2 JPH0761244 B2 JP H0761244B2 JP 62176838 A JP62176838 A JP 62176838A JP 17683887 A JP17683887 A JP 17683887A JP H0761244 B2 JPH0761244 B2 JP H0761244B2
- Authority
- JP
- Japan
- Prior art keywords
- fish
- dried
- hot air
- raw
- head
- 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
- 235000013305 food Nutrition 0.000 title claims description 22
- 238000004519 manufacturing process Methods 0.000 title claims description 17
- 241000251468 Actinopterygii Species 0.000 claims description 75
- 239000000463 material Substances 0.000 claims description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims description 17
- 229920006280 packaging film Polymers 0.000 claims description 10
- 239000012785 packaging film Substances 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000019688 fish Nutrition 0.000 description 67
- 238000001035 drying Methods 0.000 description 10
- 235000015097 nutrients Nutrition 0.000 description 9
- 235000019512 sardine Nutrition 0.000 description 8
- 210000004003 subcutaneous fat Anatomy 0.000 description 8
- 238000010411 cooking Methods 0.000 description 7
- 241001125048 Sardina Species 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 238000007602 hot air drying Methods 0.000 description 6
- 210000003491 skin Anatomy 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 241000555825 Clupeidae Species 0.000 description 2
- 241001149724 Cololabis adocetus Species 0.000 description 2
- 241000269821 Scombridae Species 0.000 description 2
- 241001504592 Trachurus trachurus Species 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000020640 mackerel Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920006284 nylon film Polymers 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Landscapes
- 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、姿身が崩れず、しかも魚臭や生ぐささがない
うえ、材料本来の栄養分が失われない魚食品を得ること
ができる魚食品の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention makes it possible to obtain a fish food that does not lose its shape, has no fishy odor or rawness, and does not lose its original nutrients. The present invention relates to a method for producing fish food.
［従来の技術］ 従来、多獲魚として一般に知られている生のいわし、サ
ンマ、アジ、サバ等は魚臭が強く、かつ独特の生ぐささ
のあるところから、一般家庭においてあまり好まれてい
ない。そして、これら生魚の魚臭や独特の生ぐささの成
分は魚の皮や皮下脂肪にあることが知られている。[Prior Art] Raw sardines, saury, horse mackerel, mackerel, etc., which are generally known as over-caught fish, have a strong fish odor and a unique liveness, and are therefore often favored by ordinary households. Absent. It is known that the components of fish odor and unique liveness of these raw fish are in the skin and subcutaneous fat of the fish.
そこで、生魚が有する魚臭や生ぐささを除去して、一般
家庭においてもより食べ易い状態に加工処理する一例と
して、いわしフィレー食品の製造方法が本出願前例えば
特公昭60−18号公報に記載されて知られており、その内
容は次のとおりである。Therefore, as an example of removing the fish odor and raw harshness of raw fish and processing it to make it easier to eat even in general households, a method for producing sardine fillet foods is disclosed in, for example, Japanese Patent Publication No. 60-18 before this application. Described and known, the contents are as follows.
すなわち、先ず、生のいわしの頭部と内臓を除去し、水
洗したうえ、三枚におろして身肉をフィレー状として骨
のない食べ易いものとする。That is, first, the head and internal organs of a raw sardine are removed, washed with water, and then grated into three pieces so that the flesh has a fillet shape and is boneless and easy to eat.
次に三枚におろした生のいわしの切身をボーメ５〜10の
食塩水に５〜10分浸漬して身崩れを防止した後、フィレ
ーの片面の表皮を剥ぎ皮下脂肪を露出させて魚臭の出る
原因を除去する。Next, the raw sardine fillet grated into three pieces is immersed in saline solution of Baume 5-10 for 5 to 10 minutes to prevent the body from collapsing, and the epidermis on one side of the fillet is peeled off to expose the subcutaneous fat and fishy odor. Remove the cause of
剥皮したフィレーを70℃〜90℃の湯中で10分〜15分間ボ
イルし、皮下脂肪の殆どを解かし、脱脂して臭の少ない
食品を提供するものである。The peeled fillet is boiled in hot water at 70 ° C to 90 ° C for 10 minutes to 15 minutes to dissolve most of the subcutaneous fat and defatted to provide a food with a low odor.
［発明が解決しようとする課題］ ところで、従来のいわし食品製造方法においては、その
製造工程が（１）いわしをフィレー状にする工程、
（２）食塩水に浸漬する工程、（３）フィレーの片面の
表皮を剥ぎ皮下脂肪を露出する工程、（４）プランチン
グする工程、（５）冷却工程、（６）肉詰、殺菌工程を
経て所期のフィレー食品を製造するものであるため、製
造に手間がかかり、コストも高く、安価に提供すること
ができない許りか、除臭効果を高めるために皮下脂肪、
皮および頭部や内臓等を除去するため、いわし自体が有
する栄養分が大きく損なわれる等の問題点を有してい
た。[Problems to be Solved by the Invention] By the way, in the conventional sardine food manufacturing method, the manufacturing step is (1) a step of forming a sardine into a fillet shape,
(2) Step of immersing in salt solution, (3) Step of peeling the epidermis on one side of the fillet to expose subcutaneous fat, (4) Planning step, (5) Cooling step, (6) Meat filling, sterilization step Since it is intended to produce the desired fillet food, it is time-consuming to manufacture, costly, and can not be provided at a low price, or subcutaneous fat to enhance the deodorizing effect,
Since the skin, the head, the internal organs, etc. are removed, there is a problem that the nutrients contained in the sardine itself are greatly impaired.
本発明は、姿身が崩れず、しかも魚臭や生ぐささがない
うえ、材料本来の栄養分が失われない魚食品を簡単に製
造することができる魚食品の製造方法を提供することを
目的としている。It is an object of the present invention to provide a method for producing a fish food that can easily produce a fish food that does not lose its shape, has no fishy odor or rawness, and does not lose the original nutrients of the material. I am trying.
［課題を解決するための手段］ 上記目的を達成するために、本発明の魚食品の製造方法
においては、第１項の発明を、生魚を姿身のまま頭部を
上にした略垂直姿勢にしてその表面を200℃〜240℃の高
温熱風で急速乾燥し、次いで得られた表面乾燥魚を耐熱
包装フィルムからなる包装体に収納して脱気密封包装し
た後、加熱して調理殺菌したものである。[Means for Solving the Problems] In order to achieve the above-mentioned object, in the method for producing a fish food according to the present invention, the invention according to the first aspect is applied to a substantially vertical posture in which the head of the raw fish is up as it is. Then, the surface is rapidly dried with high temperature hot air of 200 ° C to 240 ° C, and then the obtained surface dried fish is housed in a package made of a heat-resistant packaging film, deaerated and hermetically packaged, and then heated and sterilized by cooking. It is a thing.
また、第２項の発明においては、生魚を姿身のまま頭部
を上にした略垂直姿勢にしてその表面を200℃〜240℃の
高温熱風で急速乾燥し、次いで得られた表面乾燥魚の表
面を調味処理し、耐熱包装フィルムからなる包装体に収
納して脱気密封包装した後、加熱して調理殺菌したもの
である。In the invention of the second aspect, the raw fish is put in a substantially vertical posture with the head up and the surface thereof is rapidly dried with high temperature hot air of 200 ° C to 240 ° C. The surface is subjected to a seasoning treatment, stored in a package made of a heat-resistant packaging film, hermetically sealed under deaeration, and then heated and cooked and sterilized.
そのうえ、第３項の発明においては、生魚を姿身のまま
頭部を上にした略垂直姿勢にしてその表面を200℃〜240
℃の高温熱風で急速乾燥し、次いで得られた表面乾燥魚
を調味材料とともに耐熱包装フィルムからなる包装体に
収納して脱気密封包装した後、加熱して調理殺菌したも
のである。Moreover, in the invention of the third aspect, the raw fish is placed in a substantially vertical posture with the head up and the surface of the raw fish is 200 ° C. to 240 ° C.
The surface-dried fish obtained was rapidly dried with hot air of high temperature of ℃, then stored in a package made of a heat-resistant packaging film together with seasoning materials, deaerated and hermetically packaged, and then heated and sterilized by cooking.
［作用］ 本発明においては、生魚を姿身のまま頭部を上にした略
垂直姿勢にしてその表面を200℃〜240℃の高温熱風で急
速乾燥するので、魚臭や生ぐささのもとになる成分が皮
や皮下脂肪から除去される。[Operation] In the present invention, the raw fish is placed in a substantially vertical posture with its head up and the surface thereof is rapidly dried with hot hot air at 200 ° C to 240 ° C, so that fishy odor and raw hag Is removed from the skin and subcutaneous fat.
そして、この高温熱風による急速乾燥は、生魚を姿身の
まま頭部を上にした略垂直姿勢で行われるので、魚体の
内部成分の頭部からの滲出がなく、高温熱風による急速
乾燥を行っても、魚体の姿身が崩れないうえ、栄養など
の成分が余分に失われない。また、魚体の表面の乾燥に
より形崩れが防止される。次いで、上記急速乾燥により
得られた表面乾燥魚を耐熱フィルムからなる包装体に収
納して、内部の空気を脱気し、入口を熔着して密封包装
した後、加熱調理殺菌すれば、魚臭や生ぐささが少な
く、しかも、材料本来の栄養分に富み風味のある、包装
した魚食品が得られる。And, this rapid drying with hot hot air is performed in a substantially vertical posture with the head of the raw fish as it is with the raw fish as it is, so there is no exudation of the internal components of the fish body from the head, and rapid drying with hot hot air is performed. However, the shape of the fish does not collapse, and nutrients and other ingredients are not lost. In addition, the shape of the fish body is prevented from being deformed due to drying. Then, the surface-dried fish obtained by the rapid drying is stored in a package made of a heat-resistant film, the air inside is degassed, the inlet is welded and hermetically-sealed, and then the fish is sterilized by heating, It is possible to obtain a packaged fish food that has little odor and freshness, and is rich in the original nutrients and flavor.
本発明に係る第２項の発明においては、高温熱風による
急速乾燥後に、表面乾燥魚を調味材料に一旦浸して表面
に調味材料を付着させて味付けを行うので、魚臭や生ぐ
ささが少なく、しかも、材料本来の栄養分に富み風味の
ある調味魚食品が得られる。In the second aspect of the present invention, since the surface-dried fish is soaked in the seasoning material once after the rapid drying with high-temperature hot air and the seasoning material is attached to the surface to season, the fish odor and rawness are reduced. Moreover, it is possible to obtain a seasoned fish food which is rich in the original nutrients and has a flavor.
さらに、本発明に係る第３項の発明においては、表面乾
燥魚を好みの調味材料とともに耐熱包装フィルムからな
る包装体に収納して加熱調理殺菌するので、表面乾燥魚
の内部までよく調味材料が浸透した調味魚食品が得られ
る。Further, in the third aspect of the present invention, the dried surface fish is stored in a package made of a heat-resistant packaging film together with a desired seasoning material and heat-sterilized, so that the seasoned material penetrates well into the inside of the surface dried fish. A seasoned fish food can be obtained.
［実施例］ 本発明に係る製造方法の各実施例を図面を参照して説明
する。[Embodiment] Each embodiment of the manufacturing method according to the present invention will be described with reference to the drawings.
第１図ないし第３図は本発明に係る第１項、第２項およ
び第３項の発明にそれぞれ対応する製造工程を示してい
る。1 to 3 show manufacturing steps corresponding to the first, second and third aspects of the present invention, respectively.
第１図ないし第３図において、１は、熱風乾燥装置であ
って、この熱風乾燥装置１は、生魚２の表面を200℃〜2
40℃の高温熱風により急速に表面乾燥させるものであ
る。熱風乾燥装置１には、複数匹の生魚２、例えばいわ
し、サンマ、アジ、サバ等を姿身のまま頭部を上にした
略垂直姿勢で収容し、該生魚２の表面を200℃〜240℃の
高温熱風により急速に表面乾燥する。このように、熱風
乾燥装置１により、生魚２の表面を急速に乾燥すること
で、皮や皮下脂肪にある魚臭や生ぐささの成分が除去さ
れるとともに、魚表面の乾燥作用により形崩れが防止さ
れる。そして、姿身のまま頭部を上にした略垂直姿勢で
収容し生魚２の表面を急速に乾燥することで、高温熱風
による表面乾燥を行っても、魚体の内部成分が頭部から
滲出することがないことから、魚体の姿身が崩れないう
え、材料本来の栄養分が失われない。In FIG. 1 to FIG. 3, reference numeral 1 is a hot air drying device, and this hot air drying device 1 covers the surface of raw fish 2 at 200 ° C. to 2 ° C.
The surface is rapidly dried by hot air of 40 ℃. A plurality of raw fish 2, for example, sardines, saury, horse mackerel, mackerel, etc., are housed in the hot-air drying device 1 in a substantially vertical posture with the head of the raw fish 2, and the surface of the raw fish 2 is 200 ° C. to 240 ° C. The surface is dried rapidly by hot air at a temperature of ℃. In this way, by rapidly drying the surface of the raw fish 2 with the hot air drying device 1, the components of fish odor and freshness in the skin and subcutaneous fat are removed, and the shape of the fish surface is deformed by the drying action of the fish surface. Is prevented. The internal components of the fish body exude from the head even when the raw fish 2 is rapidly dried by accommodating it in a substantially vertical posture with its head facing upwards as it is, and drying the surface with hot hot air. Since it does not happen, the shape of the fish does not collapse, and the original nutrients of the ingredients are not lost.
３は、熱風乾燥装置１により表面を急速に乾燥した表面
乾燥魚である。４は、ナイロンフィルム等の耐熱包装フ
ィルムからなる包装体であり、一端が開口した袋状のも
のである。５は、表面乾燥魚３の表面に付着させるため
の好みの調味材料であって、該調味材料としては、例え
ば、二杯酢、三杯酢あるいはカレーその他任意のものが
用いられる。６は、表面に調味材料５が付着された調味
魚であり、６′は、調味材料５とともに包装体４に封入
された調味魚である。3 is a surface-dried fish whose surface is rapidly dried by the hot air drying device 1. Reference numeral 4 denotes a package made of a heat-resistant packaging film such as a nylon film, and has a bag shape with one end opened. Reference numeral 5 is a favorite seasoning material to be attached to the surface of the surface dried fish 3, and as the seasoning material, for example, two cup vinegar, three cup vinegar, curry or any other one is used. 6 is a seasoned fish having the seasoning material 5 attached to its surface, and 6'is a seasoned fish enclosed in the package 4 together with the seasoning material 5.
７は、表面乾燥魚３を包装体４に収容し、内部の空気を
脱気し、入口を熔着して密封包装した包装品であり、
７′は、表面を調理処理した調味魚６を包装体４内に収
容し、内部の空気を脱気し、入口を溶着して密封包装し
た包装品であり、７″は、表面乾燥魚３を調味材料５と
ともに包装体４内に収容し、内部の空気を脱気し、入口
を熔着して密封包装した包装品である。7 is a packaged product in which the dried surface fish 3 is housed in the package 4, the air inside is degassed, the inlet is welded and hermetically sealed,
7'is a packaged product in which the seasoned fish 6 whose surface has been cooked is housed in the package 4, the air inside is deaerated, the inlet is welded and the package is sealed, and 7 "is the surface dried fish 3 Is packaged together with the seasoning material 5 in the package 4, the air inside is deaerated, the inlet is welded, and the package is hermetically sealed.
８は、加熱調理殺菌器であって、この加熱調理殺菌器８
は、包装品7,7′,7″を収容して、包装体４に密封状態
のもとに収納した表面乾燥魚３、調味魚6,6′を加圧状
態のもとに加熱して調理殺菌処理するためのものであ
り、その構成は任意である。なお、本発明方法において
は、加熱手段として加熱調理殺菌器８を用いたが、必ず
しもこれに限定されることなく、他の加熱方法を用いる
ことができる。Reference numeral 8 denotes a heat cooking sterilizer, which is a heat cooking sterilizer 8
Heats the surface-dried fish 3 and seasoned fish 6,6 'that are packed in the package 4 in a sealed state by containing the packaged products 7,7', 7 "in a pressurized state. In the method of the present invention, the heating and cooking sterilizer 8 is used as the heating means in the method of the present invention, but the heating and sterilizing treatment is not limited to this. Any method can be used.
９は、加熱調理殺菌器８により調理殺菌された包装状態
の魚食品である。9 is a fish food in a packaged state which has been cooked and sterilized by the heat sterilizer 8.
以上のように、本発明によれば、生魚２を姿身のまま頭
部を上にした略垂直姿勢にしてその表面を200℃〜240℃
の高温熱風で急速乾燥することにより、魚臭や生ぐささ
のもとになる成分が皮や皮下脂肪から除去して、魚臭や
生ぐささがなく、しかも、姿身が崩れないうえ、栄養な
どの成分が余分に失われない魚食品を得ることができ
る。As described above, according to the present invention, the raw fish 2 is placed in a substantially vertical posture with its head up and its surface is 200 ° C to 240 ° C.
By rapidly drying with high temperature hot air, the components that cause fishy odor and liveness are removed from the skin and subcutaneous fat, and there is no fishy odor or liveness, and the body does not collapse. It is possible to obtain a fish food that does not lose extra components such as nutrition.
そして、第２項の発明のように、高温熱風による急速乾
燥後に、表面乾燥魚を調味材料に一旦浸して表面に調味
材料を付着させて味付けを行えば、魚臭や生くささが少
なく、しかも、本来の栄養分に富み風味のある調味魚食
品が得られる。さらに、第３項の発明のように、表面乾
燥魚を好みの調味材料とともに耐熱包装フィルムからな
る包装体に収納して加熱調理殺菌すれば、表面乾燥魚の
内部までよく調味材料が浸透した調味魚食品が得られ
る。Then, as in the second aspect of the invention, after rapid drying with high-temperature hot air, if the surface-dried fish is once dipped in the seasoning material and the seasoning material is attached to the surface to season, the fish odor and rawness are reduced, and , A seasoned fish food rich in original nutrients and flavor can be obtained. Further, as in the invention of the third aspect, if the dried surface fish is stored in a package made of a heat-resistant packaging film together with a desired seasoning material and sterilized by heating and cooking, the seasoned fish in which the seasoning material penetrates well into the inside of the dried surface fish Food is obtained.
［発明の効果］ 本発明によれば、姿身が崩れず、しかも魚臭や生ぐささ
がないうえ、材料本来の栄養分が失われない魚食品を製
造することができる。[Effects of the Invention] According to the present invention, it is possible to produce a fish food that does not lose its shape, has no fishy odor or freshness, and does not lose the original nutrients of the material.
図面は本発明方法の製造工程を示すものであって、第１
図は、第１項の発明の製造工程図、第２図は、第２項の
発明の製造工程図、第３図は、第３項の発明の製造工程
図である。 １…熱風乾燥装置、２…生魚、３…表面乾燥魚、４…耐
熱包装フィルムからなる包装体、５…調味材料、６…調
味魚、7,7′,7″…包装品、８…加熱調理殺菌器、９…
魚食品The drawings show the manufacturing process of the method of the present invention.
FIG. 2 is a manufacturing process diagram of the invention of the first item, FIG. 2 is a manufacturing process diagram of the invention of the second item, and FIG. 3 is a manufacturing process diagram of the invention of the third item. 1 ... Hot air drying device, 2 ... Raw fish, 3 ... Surface dried fish, 4 ... Package made of heat-resistant packaging film, 5 ... Seasoning material, 6 ... Seasoned fish, 7, 7 ', 7 "... Packaged goods, 8 ... Heating Cooking sterilizer, 9 ...
Fish food
Claims (3)
勢にしてその表面を200℃〜240℃の高温熱風で急速乾燥
し、次いで得られた表面乾燥魚を耐熱包装フィルムから
なる包装体に収納して脱気密封包装した後、加熱して調
理殺菌したことを特徴とする魚食品の製造方法。1. A raw fish is placed in a substantially vertical posture with the head on top as it is, and the surface thereof is rapidly dried with hot hot air at 200 ° C. to 240 ° C., and then the surface dried fish obtained from a heat-resistant packaging film. A method for producing a fish food, which is characterized in that it is housed in a packaging body, deaerated and hermetically packaged, and then heated and cooked and sterilized.
勢にしてその表面を200℃〜240℃の高温熱風で急速乾燥
し、次いで得られた表面乾燥魚の表面を調味処理し、耐
熱包装フィルムからなる包装体に収納して脱気密封包装
した後、加熱して調理殺菌したことを特徴とする魚食品
の製造方法。2. A raw fish is placed in a substantially vertical posture with its head up and the surface thereof is rapidly dried with hot hot air at 200 ° C. to 240 ° C., and then the surface of the obtained surface dried fish is subjected to seasoning treatment. A method for producing a fish food, which is characterized by being housed in a package made of a heat-resistant packaging film, airtightly sealed and packaged, and then heated and cooked and sterilized.
勢にしてその表面を200℃〜240℃の高温熱風で急速乾燥
し、次いで得られた表面乾燥魚を調味材料とともに耐熱
包装フィルムからなる包装体に収納して脱気密封包装し
た後、加熱して調理殺菌したことを特徴とする魚食品の
製造方法。3. A raw fish is placed in a substantially vertical posture with its head up, and its surface is rapidly dried with hot air of 200 ° C. to 240 ° C., and the obtained surface dried fish is then heat-treated with seasoning materials. A method for producing a fish food, which is characterized by being stored in a package made of a packaging film, airtightly sealed and packaged, and then heated and cooked and sterilized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62176838A JPH0761244B2 (en) | 1987-07-15 | 1987-07-15 | Fish food manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62176838A JPH0761244B2 (en) | 1987-07-15 | 1987-07-15 | Fish food manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6420072A JPS6420072A (en) | 1989-01-24 |
| JPH0761244B2 true JPH0761244B2 (en) | 1995-07-05 |
Family
ID=16020716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62176838A Expired - Lifetime JPH0761244B2 (en) | 1987-07-15 | 1987-07-15 | Fish food manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0761244B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5690433B1 (en) * | 2014-07-17 | 2015-03-25 | 株式会社極洋 | Fresh fish with edible skin, method for manufacturing the same, and apparatus for manufacturing the same |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0731422A (en) * | 1993-07-14 | 1995-02-03 | Satoru Nakajima | Bone power and paste prepared by utilizing back bone of salone and production of material packed with hot water-resistant package |
| JP2005204647A (en) * | 2003-12-26 | 2005-08-04 | Miyajima Shoyu Kk | Processing method of seafood |
| CN105105210B (en) * | 2013-12-05 | 2019-10-25 | 株式会社极洋 | Skin-steamed fresh fish or fresh fish with edible skin, manufacturing method and manufacturing device thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5266658A (en) * | 1975-12-01 | 1977-06-02 | Fujimori Kogyo Co Ltd | Method of producing fish spitchock packed in bag |
| JPS5835058A (en) * | 1981-08-28 | 1983-03-01 | Mitsubishi Alum Co Ltd | Joining method for aluminum alloy member |
-
1987
- 1987-07-15 JP JP62176838A patent/JPH0761244B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5690433B1 (en) * | 2014-07-17 | 2015-03-25 | 株式会社極洋 | Fresh fish with edible skin, method for manufacturing the same, and apparatus for manufacturing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6420072A (en) | 1989-01-24 |
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