JPS55138357A - Preparation of mushroom pickle - Google Patents
Preparation of mushroom pickleInfo
- Publication number
- JPS55138357A JPS55138357A JP4686079A JP4686079A JPS55138357A JP S55138357 A JPS55138357 A JP S55138357A JP 4686079 A JP4686079 A JP 4686079A JP 4686079 A JP4686079 A JP 4686079A JP S55138357 A JPS55138357 A JP S55138357A
- Authority
- JP
- Japan
- Prior art keywords
- salt
- mushrooms
- slightly
- miso
- taste
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
PURPOSE:To add a miso(fermented soybean paste) taste or a salty one to mushroom pickle with the taste of its own, by steaming or slightly boiling dried mushrooms, followed by preserving them with a slightly-salted miso or salt. CONSTITUTION:Raw mushrooms are exposed to the sun's rays for several hours so that they have the taste of their own, steamed in a steaming basket or slightly boiled to be softened. The mushrooms are preserved with a slightly-salted miso or salt to give mushroom pickle. A blend of soybeans, koji(malted rice), and salt in the blending ratio of approximately 1:1:0.5 is used as the slightly-salted miso, the mushrooms are put in a steamed gauze bag and preserved preferably for 1-3hr. In the case of the preservation with salt, 1kg of mushrooms is put in a barrel with 200-300g of salt and allowed to stand for from 15 days to a month.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4686079A JPS55138357A (en) | 1979-04-17 | 1979-04-17 | Preparation of mushroom pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4686079A JPS55138357A (en) | 1979-04-17 | 1979-04-17 | Preparation of mushroom pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS55138357A true JPS55138357A (en) | 1980-10-29 |
Family
ID=12759084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4686079A Pending JPS55138357A (en) | 1979-04-17 | 1979-04-17 | Preparation of mushroom pickle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS55138357A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0310655A (en) * | 1989-06-08 | 1991-01-18 | Nakayama Shokuhin Kogyo Kk | Raw shiitake (a mushroom) processed product |
| JP2009201467A (en) * | 2008-02-29 | 2009-09-10 | Fujicco Co Ltd | Method for producing pickles, and resultant pickles |
-
1979
- 1979-04-17 JP JP4686079A patent/JPS55138357A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0310655A (en) * | 1989-06-08 | 1991-01-18 | Nakayama Shokuhin Kogyo Kk | Raw shiitake (a mushroom) processed product |
| JP2009201467A (en) * | 2008-02-29 | 2009-09-10 | Fujicco Co Ltd | Method for producing pickles, and resultant pickles |
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