JPS5561787A - Preparation of baked abalones - Google Patents

Preparation of baked abalones

Info

Publication number
JPS5561787A
JPS5561787A JP13364778A JP13364778A JPS5561787A JP S5561787 A JPS5561787 A JP S5561787A JP 13364778 A JP13364778 A JP 13364778A JP 13364778 A JP13364778 A JP 13364778A JP S5561787 A JPS5561787 A JP S5561787A
Authority
JP
Japan
Prior art keywords
abalones
sauce
molasses
flesh
aqueous solution
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
JP13364778A
Other languages
Japanese (ja)
Inventor
Hidema Abe
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.)
MARUNAGA SUISAN KK
Original Assignee
MARUNAGA SUISAN 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 MARUNAGA SUISAN KK filed Critical MARUNAGA SUISAN KK
Priority to JP13364778A priority Critical patent/JPS5561787A/en
Publication of JPS5561787A publication Critical patent/JPS5561787A/en
Pending legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To prepare baked abalones having retained taste and a prolonged preservation period, by applying an aqueous solution of starch and molasses to the whole exposed surfaces of the flesh of heat-treated raw abalones immursed in a specific sauce.
CONSTITUTION: A sauce prepared from 1l of soy sauce, 0.1l of sweet sake, and 0.2g of a chemical seasoning is boiled and sterilized at 100°C, and cooled to 60°C. Raw abalones are then immersed in the sauce at the temperature for 30 min, taken out, and heat-treated at a reflection temperature of 90° for b min. The exposed surfaces of the flesh are then wholly coated with an aqueous solution of refined starch and some molasses to form a thin film about 0.2mm thick.
COPYRIGHT: (C)1980,JPO&Japio
JP13364778A 1978-10-30 1978-10-30 Preparation of baked abalones Pending JPS5561787A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP13364778A JPS5561787A (en) 1978-10-30 1978-10-30 Preparation of baked abalones

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP13364778A JPS5561787A (en) 1978-10-30 1978-10-30 Preparation of baked abalones

Publications (1)

Publication Number Publication Date
JPS5561787A true JPS5561787A (en) 1980-05-09

Family

ID=15109685

Family Applications (1)

Application Number Title Priority Date Filing Date
JP13364778A Pending JPS5561787A (en) 1978-10-30 1978-10-30 Preparation of baked abalones

Country Status (1)

Country Link
JP (1) JPS5561787A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61120316U (en) * 1985-01-17 1986-07-29

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5049445A (en) * 1973-09-10 1975-05-02

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5049445A (en) * 1973-09-10 1975-05-02

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61120316U (en) * 1985-01-17 1986-07-29

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