JPS5574768A - Method of making a jam mainly containing persimmon and orange - Google Patents

Method of making a jam mainly containing persimmon and orange

Info

Publication number
JPS5574768A
JPS5574768A JP14865878A JP14865878A JPS5574768A JP S5574768 A JPS5574768 A JP S5574768A JP 14865878 A JP14865878 A JP 14865878A JP 14865878 A JP14865878 A JP 14865878A JP S5574768 A JPS5574768 A JP S5574768A
Authority
JP
Japan
Prior art keywords
orange
jam
making
persimmon
mainly containing
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
JP14865878A
Other languages
Japanese (ja)
Inventor
Yasuko Sasaki
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 JP14865878A priority Critical patent/JPS5574768A/en
Publication of JPS5574768A publication Critical patent/JPS5574768A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: Persimmon, orange, sugar and water are heated until jam is formed, thus making a new type of jam using persimmon.
CONSTITUTION: Sweet persimonn and orange are boiled into a paste and sugar in an amount of 4 times that of the mixture, and starch syrup in the same amount are added to the paste and they are heated with weak fire for a long time to give the objective jam.
COPYRIGHT: (C)1980,JPO&Japio
JP14865878A 1978-11-30 1978-11-30 Method of making a jam mainly containing persimmon and orange Pending JPS5574768A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14865878A JPS5574768A (en) 1978-11-30 1978-11-30 Method of making a jam mainly containing persimmon and orange

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14865878A JPS5574768A (en) 1978-11-30 1978-11-30 Method of making a jam mainly containing persimmon and orange

Publications (1)

Publication Number Publication Date
JPS5574768A true JPS5574768A (en) 1980-06-05

Family

ID=15457721

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14865878A Pending JPS5574768A (en) 1978-11-30 1978-11-30 Method of making a jam mainly containing persimmon and orange

Country Status (1)

Country Link
JP (1) JPS5574768A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020092729A (en) * 2001-06-05 2002-12-12 대한민국(관리부서:농촌진흥청) Manufacture method of red-ripe persimmon cocktail using puckery persimmon
KR20040043312A (en) * 2002-11-18 2004-05-24 주식회사 청솔식품 a grain syrup use of mandarin orange and the manucture method
CN108813548A (en) * 2018-05-25 2018-11-16 李红光 A kind of persimmon sauce

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020092729A (en) * 2001-06-05 2002-12-12 대한민국(관리부서:농촌진흥청) Manufacture method of red-ripe persimmon cocktail using puckery persimmon
KR20040043312A (en) * 2002-11-18 2004-05-24 주식회사 청솔식품 a grain syrup use of mandarin orange and the manucture method
CN108813548A (en) * 2018-05-25 2018-11-16 李红光 A kind of persimmon sauce

Similar Documents

Publication Publication Date Title
JPS52151717A (en) Sugar coating on solid preparations
JPS52130996A (en) Malt preparation
JPS5754575A (en) Method for improving taste of inverted liquid sugar containing sucrose
JPS5574768A (en) Method of making a jam mainly containing persimmon and orange
JPS5731620A (en) Candy enabling to give up smoking
JPS51142020A (en) Preparation of paprica pigments
JPS51138938A (en) High frequency heating device
JPS55127983A (en) Mandarin orange wine
JPS5664754A (en) Preparation of icecream sandwiched with cake
JPS57132839A (en) Sweet sea tangle jam
JPS5568256A (en) Crystallized soft candy
JPS57129666A (en) Potato starch composition
JPS53130790A (en) Preparation of graft copolymer
JPS5615667A (en) Preparation of liquid seasoning
JPS53101598A (en) Steaming of green tea by beltonveyor type steamer and its device
JPS5217237A (en) Method and apparatus formicro-wave heating
JPS55150852A (en) New style monaka (bean-jam-filled wafers)
JPS522790A (en) Method of calculating moisture in paper during reducing dry season
JPS56121460A (en) Preparation of healthy food
JPS5550870A (en) Preparation of instant rice cake powder
JPS5768757A (en) Liqud seasoning having taste of dried bonito or the like
JPS572676A (en) Preparation of refined "sake" like wine
JPS553717A (en) Production of special confection
JPS53146359A (en) Formation method of hot-water supply tube connection part
JPS52134150A (en) High frequency heating apparatus