JPS5615673A - Preparation of processed food in sea urchin paste state obtained from krill - Google Patents
Preparation of processed food in sea urchin paste state obtained from krillInfo
- Publication number
- JPS5615673A JPS5615673A JP9070079A JP9070079A JPS5615673A JP S5615673 A JPS5615673 A JP S5615673A JP 9070079 A JP9070079 A JP 9070079A JP 9070079 A JP9070079 A JP 9070079A JP S5615673 A JPS5615673 A JP S5615673A
- Authority
- JP
- Japan
- Prior art keywords
- sea urchin
- krill
- water
- processed food
- paste state
- 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
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
PURPOSE: To obtain a paste food with the same taste as that of seasoned sea urchin eggs raste, by adding specific amounts of "sake" lees, salt, ethyl alcohol, the dried yellow, starch, natural gum, extract with sea urchin egg taste, and a proper amount of water to krill meat.
CONSTITUTION: 1,000pts.wt. krill meat obtained by mincing krill with its shell and legs removed is blended with 200g boiled "sake" lees, 120g salt, 300g ethyl alcohol, 150g the dried yellow, 200g starch, 6g natural gum, 50g extract with sea urchin egg taste, other seasoning, and a proper amount of water. After the blend is put in a container and boiled, it is cooled to give a processed food in sea urchin egg paste state. An amount of water in the kneading is preferably 1,200g, the boiling conditions are preferably about 90°C and approximately 30min.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9070079A JPS5615673A (en) | 1979-07-17 | 1979-07-17 | Preparation of processed food in sea urchin paste state obtained from krill |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9070079A JPS5615673A (en) | 1979-07-17 | 1979-07-17 | Preparation of processed food in sea urchin paste state obtained from krill |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5615673A true JPS5615673A (en) | 1981-02-14 |
Family
ID=14005794
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9070079A Pending JPS5615673A (en) | 1979-07-17 | 1979-07-17 | Preparation of processed food in sea urchin paste state obtained from krill |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5615673A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5840071A (en) * | 1981-09-01 | 1983-03-08 | Katayama Taro | Preparation of pasty krill food |
| JPS5876077A (en) * | 1981-10-31 | 1983-05-09 | Katayama Taro | Proteinous raw material |
| JPS5876075A (en) * | 1981-10-28 | 1983-05-09 | Katayama Taro | Proteinous raw material |
| JPS62208259A (en) * | 1986-03-07 | 1987-09-12 | Taiyo Fishery Co Ltd | Sea urchin-like food |
-
1979
- 1979-07-17 JP JP9070079A patent/JPS5615673A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5840071A (en) * | 1981-09-01 | 1983-03-08 | Katayama Taro | Preparation of pasty krill food |
| JPH0255029B2 (en) * | 1981-09-01 | 1990-11-26 | Katayama Taro | |
| JPS5876075A (en) * | 1981-10-28 | 1983-05-09 | Katayama Taro | Proteinous raw material |
| JPH0441987B2 (en) * | 1981-10-28 | 1992-07-10 | Katayama Taro | |
| JPS5876077A (en) * | 1981-10-31 | 1983-05-09 | Katayama Taro | Proteinous raw material |
| JPH0321146B2 (en) * | 1981-10-31 | 1991-03-22 | Katayama Taro | |
| JPS62208259A (en) * | 1986-03-07 | 1987-09-12 | Taiyo Fishery Co Ltd | Sea urchin-like food |
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