JPS55165783A - Preparation of cuttlefish seasoned with "ume" vinegar - Google Patents

Preparation of cuttlefish seasoned with "ume" vinegar

Info

Publication number
JPS55165783A
JPS55165783A JP7430179A JP7430179A JPS55165783A JP S55165783 A JPS55165783 A JP S55165783A JP 7430179 A JP7430179 A JP 7430179A JP 7430179 A JP7430179 A JP 7430179A JP S55165783 A JPS55165783 A JP S55165783A
Authority
JP
Japan
Prior art keywords
ume
vinegar
cuttlefish
pickled
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.)
Pending
Application number
JP7430179A
Other languages
Japanese (ja)
Inventor
Shigeji Yoshida
Takashi Sera
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.)
KYOEI SHIYOKUHIN SANGYO KK
KYOEI SHOKUHIN SANGYO KK
Original Assignee
KYOEI SHIYOKUHIN SANGYO KK
KYOEI SHOKUHIN SANGYO 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 KYOEI SHIYOKUHIN SANGYO KK, KYOEI SHOKUHIN SANGYO KK filed Critical KYOEI SHIYOKUHIN SANGYO KK
Priority to JP7430179A priority Critical patent/JPS55165783A/en
Publication of JPS55165783A publication Critical patent/JPS55165783A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To prepare cuttlefish seasoned with "ume" (Japanese apricot) vinegar having the flavor, taste and color of pickled "ume" and improved preservability, by adding a seasoning liquid containing the pulp of pickled "ume", leaves of beafsteak plant and "ume" vinegar to seasoned and processed cuttlefish.
CONSTITUTION: Dried or semidried cuttlefish is added with a seasoning liquid containing the pulp of pickled "ume", leaves of beafsteak plant and "ume" vinegar; or cuttlefish is pickled in a seasoning liquid containing "ume" vinegar or red vinegar, and added with a seasoning liquid containing the pulp of pickled "ume", leaves of beafsteak plant and "ume" vinegar.
COPYRIGHT: (C)1980,JPO&Japio
JP7430179A 1979-06-13 1979-06-13 Preparation of cuttlefish seasoned with "ume" vinegar Pending JPS55165783A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7430179A JPS55165783A (en) 1979-06-13 1979-06-13 Preparation of cuttlefish seasoned with "ume" vinegar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7430179A JPS55165783A (en) 1979-06-13 1979-06-13 Preparation of cuttlefish seasoned with "ume" vinegar

Publications (1)

Publication Number Publication Date
JPS55165783A true JPS55165783A (en) 1980-12-24

Family

ID=13543163

Family Applications (1)

Application Number Title Priority Date Filing Date
JP7430179A Pending JPS55165783A (en) 1979-06-13 1979-06-13 Preparation of cuttlefish seasoned with "ume" vinegar

Country Status (1)

Country Link
JP (1) JPS55165783A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030071992A (en) * 2002-03-05 2003-09-13 고석원 manufacturing method colored squid

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5324060A (en) * 1976-08-17 1978-03-06 Yotsuchiyan Shiyokuhin Kougiyo Torn cuttlefish food applicated with ume vinegar

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5324060A (en) * 1976-08-17 1978-03-06 Yotsuchiyan Shiyokuhin Kougiyo Torn cuttlefish food applicated with ume vinegar

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030071992A (en) * 2002-03-05 2003-09-13 고석원 manufacturing method colored squid

Similar Documents

Publication Publication Date Title
JPS557035A (en) Preparation of salted meat
JPS55165783A (en) Preparation of cuttlefish seasoned with "ume" vinegar
JPS56121466A (en) Preparation of wakame seaweed-containing seaweed drink blended with flesh of ume (japanese apricot)
JPS5564748A (en) Method of making processed mushroom
JPS5651969A (en) Processed table salt
JPS5664763A (en) Preparation of seasoning
JPS5655191A (en) Production of whiskylike japanese sake
JPS5558078A (en) Vinegared soybean containing tangle, useful as health food
JPS5571473A (en) Preparation of tangerine ketchup
JPS5437880A (en) Preparation of yeast cells having improved taste and dispersibility
JPS5763066A (en) Preparation of pickled ume
JPS5672661A (en) Preparation of novel seasoning having flavor of shrimp
JPS5290698A (en) Prevention of deterioration of alcoholic beverages
JPS55150861A (en) Food quality improving composition containing yeast and polysaccharide derived from red algae
JPS5639770A (en) Preparation of wakame seaweed drinking water
JPS55162938A (en) Preparation of pickled "ume"
JPS5758873A (en) Preparation of fish-paste product
JPS5577880A (en) Preservation of dried laver for quality improvement
JPS572655A (en) Production of seasoning mainly consisting of vinegar and soysauce
JPS5664742A (en) Slurry mixture for pickling vegetable, fish and meat
JPS57125652A (en) Preparation of ume-zuke (pickled ume) or ume-boshi (dried pickled ume)
JPS5581540A (en) Preparation of pickled "ume"
JPS56127059A (en) Improving method for storability of boiled noodle
JPS5699785A (en) Preparation of garlic liquor
JPS5550875A (en) Vitamin-enriched instant food