JPS55148067A - Preparation of ume (japanese apricot) flesh and corn - Google Patents

Preparation of ume (japanese apricot) flesh and corn

Info

Publication number
JPS55148067A
JPS55148067A JP5587979A JP5587979A JPS55148067A JP S55148067 A JPS55148067 A JP S55148067A JP 5587979 A JP5587979 A JP 5587979A JP 5587979 A JP5587979 A JP 5587979A JP S55148067 A JPS55148067 A JP S55148067A
Authority
JP
Japan
Prior art keywords
corn
ume
flesh
japanese apricot
preparation
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
JP5587979A
Other languages
Japanese (ja)
Other versions
JPS575140B2 (en
Inventor
Michiko Arai
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP5587979A priority Critical patent/JPS55148067A/en
Publication of JPS55148067A publication Critical patent/JPS55148067A/en
Publication of JPS575140B2 publication Critical patent/JPS575140B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Jellies, Jams, And Syrups (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: To obtain ume (a Japanese apricot) flesh and corn having alkalinity, high nutritive value and calorie, by blending the ume flesh with granular corn to prepare a jam like blend, followed by aging for a given period of time.
CONSTITUTION: Corn boiled in water or dried corn is boiled, and, a small amount of salt is added to the corn, if necessary. The corn is blended with ume flesh with its seed removed, and, if necessary, with a seasoning additive, e.g., dried bonito, a tangle, etc. to give a jam like blend, which is aged for a given period of time.
COPYRIGHT: (C)1980,JPO&Japio
JP5587979A 1979-05-08 1979-05-08 Preparation of ume (japanese apricot) flesh and corn Granted JPS55148067A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP5587979A JPS55148067A (en) 1979-05-08 1979-05-08 Preparation of ume (japanese apricot) flesh and corn

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP5587979A JPS55148067A (en) 1979-05-08 1979-05-08 Preparation of ume (japanese apricot) flesh and corn

Publications (2)

Publication Number Publication Date
JPS55148067A true JPS55148067A (en) 1980-11-18
JPS575140B2 JPS575140B2 (en) 1982-01-29

Family

ID=13011375

Family Applications (1)

Application Number Title Priority Date Filing Date
JP5587979A Granted JPS55148067A (en) 1979-05-08 1979-05-08 Preparation of ume (japanese apricot) flesh and corn

Country Status (1)

Country Link
JP (1) JPS55148067A (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4912060A (en) * 1972-05-16 1974-02-02
JPS5244261A (en) * 1975-10-01 1977-04-07 Shiyuetsu Kk Method of making dried plum preserve

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4912060A (en) * 1972-05-16 1974-02-02
JPS5244261A (en) * 1975-10-01 1977-04-07 Shiyuetsu Kk Method of making dried plum preserve

Also Published As

Publication number Publication date
JPS575140B2 (en) 1982-01-29

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