JPS55118343A - Shiitake mushroom preserved in "sake" lees spiced with mustard - Google Patents
Shiitake mushroom preserved in "sake" lees spiced with mustardInfo
- 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
Links
Landscapes
- 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
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) |
-
1979
- 1979-03-02 JP JP2486779A patent/JPS55118343A/en active Pending
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