JPS55118343A - Shiitake mushroom preserved in "sake" lees spiced with mustard - Google Patents

Shiitake mushroom preserved in "sake" lees spiced with mustard

Info

Publication number
JPS55118343A
JPS55118343A JP2486779A JP2486779A JPS55118343A JP S55118343 A JPS55118343 A JP S55118343A JP 2486779 A JP2486779 A JP 2486779A JP 2486779 A JP2486779 A JP 2486779A JP S55118343 A JPS55118343 A JP S55118343A
Authority
JP
Japan
Prior art keywords
lees
sake
shiitake
mustard
sealed vessel
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
Application number
JP2486779A
Other languages
Japanese (ja)
Inventor
Masashirou Katou
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KATO MASASHIROU
Original Assignee
KATO MASASHIROU
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by KATO MASASHIROU filed Critical KATO MASASHIROU
Priority to JP2486779A priority Critical patent/JPS55118343A/en
Publication of JPS55118343A publication Critical patent/JPS55118343A/en
Pending legal-status Critical Current

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  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: To prepare preservable shiitake mushrooms preserved in mustard-spiced "sake" lees, and having the flavor of dried shiitake, by immersing shiitake mushrooms in low-grade spirits made from "sake" lees and containing seasonings, in a sealed vessel for a definite interval, and then preserving in "sake" lees containing low-grade spirits, mustard, and seasonings in a sealed vessel.
CONSTITUTION: Dried shiitake mushrooms are reconstituted almost to the fresh state by immersing in water for about 24hrs. The stem of the shiitake is removed, and large-sized shiitake mushrooms are divided to make the size uniform. The mushrooms are then subjected to the harshness-removing process, perboiling process to keep their softness and the immersion process in water for about 4hr. To prevent the discoloration and the degradation of the shiitake, it is dehydrated with a dehydrated with a dehydrator for three times, 15min each, to effect the complete dehydration. The shiitake thus processed is immersed in low-grade spirits made from "sake" lees and containing seasonings, for 7 days in a sealed vessel, and then preserved in a sealed vessel containing a medium composed of 1kg of "sake" lees, 150g of mastard, 3g of sodium glutamate, 3g of sugar, and 1g of salt. The platability is further improved by preserving for 3W4 months or more.
COPYRIGHT: (C)1980,JPO&Japio
JP2486779A 1979-03-02 1979-03-02 Shiitake mushroom preserved in "sake" lees spiced with mustard Pending JPS55118343A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2486779A JPS55118343A (en) 1979-03-02 1979-03-02 Shiitake mushroom preserved in "sake" lees spiced with mustard

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2486779A JPS55118343A (en) 1979-03-02 1979-03-02 Shiitake mushroom preserved in "sake" lees spiced with mustard

Publications (1)

Publication Number Publication Date
JPS55118343A true JPS55118343A (en) 1980-09-11

Family

ID=12150153

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2486779A Pending JPS55118343A (en) 1979-03-02 1979-03-02 Shiitake mushroom preserved in "sake" lees spiced with mustard

Country Status (1)

Country Link
JP (1) JPS55118343A (en)

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