Processed meat products specialized book 2nd edition Revised meat processed Knowledge (not for sale) Ham sausage bacon cuisine display JAS method manufacturing method Preservation method History Statistics Data History and security management
| Auction ends | over |
| Bids | 1 |
| Current price | ¥2,800 $20 |
| Start price | ¥2,800 $20 |
| Buy-now | ¥2,800 $20 |
| Consumption tax | 0% included |
| Seller | serendipity_books_jp +3150 |
| Condition | Used |
| Start time | 2024-01-30T22:05:39+09:00 |
| End time | 2024-01-31T22:00:05+09:00 |
| Auto-prolongation | Turned on |
| Lot number | t805165383 |
| Seller position | Fukuoka Prefecture |
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★ Product Description ★
● Knowledge of the 2nd edition revised meat processed product (not for sale)
General Association Japan Meat Processing Association
Nippon -Ham Sausage Agency Cooperative
Institute of Meat Science and Technology
Publishing date: 2009 initial edition
2nd edition of 2013
Publisher: Japan Meat Council
[From the table of contents]
Meat -processed and dishes
Display example of meat -processed products
Types of the main hamusausage bacon
Japanese world
Deputy materials and casing used for meat -processed products
Meat processed product Q & A
Part1 Display of meat processed products and related laws and regulations such as "JAS method"
1 Display of meat processed products
Matters that can be displayed based on a certain rules for displaying meat -processed products
Display mark of meat -processed products
2. JAS standards, related laws and regulations, authentication systems, etc.
JAS standard / display of meat -processed products Related laws and regulations of meat -processed products
Authentication system, etc.
Part2 Safety and security of meat processed products
1 JAS standard inspection system
JAS Standard System Product inspection for JAS rating
Inspection conducted by certified manufacturing operators, etc.
2 Safety of the deadline for the deadline of the meat processed products and how to save them and food additives
Saving and storage period of the deadline display meat processed product
Meat -made food additives and safety
Part3 Types of meat processed products, manufacturing methods and side materials
1 Classification and type of meat processed products
Japanese meat processed products world meat processed products
2 Manufacturing processing processes, manufacturing facilities, qualifications, etc.
Manufacturing processing meat processed products manufacturing facilities and qualifications / licenses
3 Raw materials and side materials of meat processed products
Raw material meat, its outline casing and side materials food additives
Part4 Meat processed products and life
1 Meat and diet
Japanese meat habits and meat prohibitions The spread of meat and meat processed products
2 Development of meat processing industry after Meiji
From the Taisho era of the Meiji era to the early Showa era when the foundation was formed
The stable and current status of the shrinking due to war and postwar reconstruction and growing period of the meat processing industry
3 Supply and demand of meat processed products
4 Distribution of meat processed products (from factories to stores)
Distribution of distribution distribution route delivery method hygiene management such as temperature control during delivery
Part5 Statistics of meat processed products
1 Production amount 2 Import amount 3 Demand and household consumption
4 Meat amount 5JAS rating quantity
Part6 Nutrition / Cooking of meat processed products
1 Nutrition and health of meat processed products
Meat -made nutritional meat processed products and health
2 How to cook and points of meat processed products and points
How to use cooking points well
3 How to make a decoration
Rabbit ①/Rabbit ②/Riki/octopus/duck/elephant/Bear/sunflower/Shark/rose
Easy recipe
Ham sausage bacon
● Editorial committee member (alphabetical order, at the first edition)
Yoshiyuki Ishimatsu (Ham Co., Ltd. Produced Food Business Business Division Production Management Division)
Takumi Umehara (Primaham Co., Ltd. Sales Headquarters Product Policy Office)
Takeshi Tsukada (Chairman of the Meat Cooking Study Group)
Tsuneji Tsuchiya (Senior Managing Director of the Japan Meat Processing Association)
Keiji Maeda (Nippon -Ham Co., Ltd. Sales Division Mass Sales Office)
Takaki Yamanouchi (Nippon Ham Sausage Agency Cooperative General Affairs Director)
Tatsuo Yamamoto (Director of Nippon Ham Sausage Agency Cooperative Managing Director)
● The writer writer (alphabetical order, at the time of the first edition)
Takashi Iki (Nippon -Ham Co., Ltd. Ham Sausage Research Division Ham Sausage Research Division)
Yoshiyuki Ishimatsu (Ham Co., Ltd. Produced Food Business Business Division Production Management Division)
Yumi Inoguchi (Deputy General Manager of Inspection Department, Institute of Meat Science and Technology)
Asami Kimura (Nippon -Ham Sausage Agency Cooperative General Affairs Department)
Takeshi Tsukada (Chairman of the Meat Cooking Study Group)
Makoto Nakajima (Inspection Division Inspection Division, Institute of Meat Science and Technology)
Kayako Nishisaka (Director of the Institute of Meat Science and Technology)
Tomoyuki Nishiyama (Primaham Co., Ltd. Sales Headquarters Product Policy Office Marketing Department)
Ryo Nonaka (Nippon -Ham Sausage Agency Cooperation General Affairs Department)
Takamitsu Matsunaga (Deputy Director of the General Affairs Department of the Institute of Meat Science and Technology)
● Provision / quotation
Ito Ham Co., Ltd.
Ham recipes and photos (p138-141), manufacturing process photos (p83-85)
Nippon -Ham Co., Ltd.
Sausage recipes and photos (p142-145), how to make decorations and photos (p133-137)
Primaham Co., Ltd.
Bacon recipes and photos (P146-149), Illustrations of manufacturing processes (p83-88)
Tokyo Food Machinery Co., Ltd.
Photos of manufacturing machinery and manufacturing processes (p88-89)
House of home livestock improvement project
Photo of Japanese black hair (p95)
Nippon -Ham Sausage Agency Cooperative
Photos of spices and casing (P13, 97), Japanese meat processed photos (full editions)
Institute of Meat Science and Technology
Photos of JAS marks (P6, 38), dignity, and dent powder tests (P59)
"Ham Sausage Picture Book" Foundation Ito Memorial Foundation
Photos of meat processed products in Japan and the world (whole story)
"World Livestock Picture Best" Japan Meat Council
Photograph of sheep and horses (p96)
"Knowledge of meat" Japan Meat Council
Meat -processed ingredients Hiki Pigs
★ State ★
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★ About the condition of the product ★
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