JPS55138379A - Preparation of seasoned "wakame" seaweed - Google Patents

Preparation of seasoned "wakame" seaweed

Info

Publication number
JPS55138379A
JPS55138379A JP4560679A JP4560679A JPS55138379A JP S55138379 A JPS55138379 A JP S55138379A JP 4560679 A JP4560679 A JP 4560679A JP 4560679 A JP4560679 A JP 4560679A JP S55138379 A JPS55138379 A JP S55138379A
Authority
JP
Japan
Prior art keywords
seaweed
wakame
dried
water
seasoned
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.)
Granted
Application number
JP4560679A
Other languages
Japanese (ja)
Other versions
JPS5737311B2 (en
Inventor
Yoshinobu Taira
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.)
MISHIMA SHIYOKUHIN KK
MISHIMA SHOKUHIN KK
Original Assignee
MISHIMA SHIYOKUHIN KK
MISHIMA SHOKUHIN KK
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 MISHIMA SHIYOKUHIN KK, MISHIMA SHOKUHIN KK filed Critical MISHIMA SHIYOKUHIN KK
Priority to JP4560679A priority Critical patent/JPS55138379A/en
Publication of JPS55138379A publication Critical patent/JPS55138379A/en
Publication of JPS5737311B2 publication Critical patent/JPS5737311B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To prepare a soft seasoned "wakame" seaweed having fresh color, by boiling salted "wakame" seaweed in water to effect the through desalting, heating and drying the desalted seaweed in the presence of saccharides, and cooking the dried product.
CONSTITUTION: Salted "wakame" seaweed is boiled in water, and desalted by immersing in fresh water until the baume concentration of the steeped liquid becomes lower than scale 2. After dehydrattion, the "wakame" seaweed is added with 2W20% of one or more monosaccharides or oligosaccharides with or without being dissolved in a small amount of water. A dried soft "wakame" seaweed having low shrinkage can be prepared by drying the sugared seaweed with heat. The dried seaweed is sprayed with or immersed in a seasoning liquid composed mainly of soysauce, an alcoholic seasoning, spices, sugar, etc., to coat the surface uniformly with the seasoning liquid, and dried with heat.
COPYRIGHT: (C)1980,JPO&Japio
JP4560679A 1979-04-12 1979-04-12 Preparation of seasoned "wakame" seaweed Granted JPS55138379A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP4560679A JPS55138379A (en) 1979-04-12 1979-04-12 Preparation of seasoned "wakame" seaweed

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP4560679A JPS55138379A (en) 1979-04-12 1979-04-12 Preparation of seasoned "wakame" seaweed

Publications (2)

Publication Number Publication Date
JPS55138379A true JPS55138379A (en) 1980-10-29
JPS5737311B2 JPS5737311B2 (en) 1982-08-09

Family

ID=12724007

Family Applications (1)

Application Number Title Priority Date Filing Date
JP4560679A Granted JPS55138379A (en) 1979-04-12 1979-04-12 Preparation of seasoned "wakame" seaweed

Country Status (1)

Country Link
JP (1) JPS55138379A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100767338B1 (en) 2006-05-26 2007-10-17 김도영 Producing methode for brown seaweed(undaria pinnatifida) stem which preserved in soy sauce and seasonings
KR100873108B1 (en) * 2007-03-15 2008-12-09 주식회사 석하상사 Snack brown seaweed and Method for making of the same
KR101534249B1 (en) * 2008-03-31 2015-07-06 리켄쇼쿠힝가부시키가이샤 A method for preparation of dried seaweeds

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100767338B1 (en) 2006-05-26 2007-10-17 김도영 Producing methode for brown seaweed(undaria pinnatifida) stem which preserved in soy sauce and seasonings
KR100873108B1 (en) * 2007-03-15 2008-12-09 주식회사 석하상사 Snack brown seaweed and Method for making of the same
KR101534249B1 (en) * 2008-03-31 2015-07-06 리켄쇼쿠힝가부시키가이샤 A method for preparation of dried seaweeds

Also Published As

Publication number Publication date
JPS5737311B2 (en) 1982-08-09

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