Title:
PROCESSING OF PIG CARTILAGE AND PROCESSED PIG CARTILAGE FOOD
Document Type and Number:
Japanese Patent JP2598876
Kind Code:
B2
Abstract:
PURPOSE: To obtain a processed pig cartilage food rich in calcium and mucopolysaccharide and useful as a tidbit and a calcium-replenishing food material by boiling the costal cartilage and/or scapular cartilage of pig under pressure, subjecting the boiled cartilage to surface-washing and draining and refrigerating the product in a state covered with a dry-prevention sheet.
CONSTITUTION: The costal cartilage and/or scapular cartilage obtained from the skeleton separated from the dressed carcass of pig and having 5-40vol% of meat attached to the surface are boiled at 105-115°C under pressure for 1-2 hrs. The scum is removed by washing the surface of the boiled cartilage and the cartilage is drained, covered with a dry-prevention sheet and refrigerated. The refrigeration is performed usually for 10-12 hrs. The processed cartilage produced by the above process is sliced, immersed in a seasoning liquid having the taste of MISO (fermented bean paste) or soy sauce and vacuum-packaged or the processed cartilage is pulverized to obtain powder to be scattered on boiled rice.
Inventors:
Yasuo Yanagihara
Application Number:
JP30547993A
Publication Date:
April 09, 1997
Filing Date:
December 06, 1993
Export Citation:
Assignee:
Yanagihara Meat Center Co., Ltd.
International Classes:
A23L13/20; (IPC1-7): A23L1/312
Domestic Patent References:
| JP5816660A | ||||
| JP49467A | ||||
| JP6261557A |
Attorney, Agent or Firm:
Honda Kodaira (2 outside)