JPS56151483A - Production of seasoned sea tangle ("kombu") for "sushi" - Google Patents

Production of seasoned sea tangle ("kombu") for "sushi"

Info

Publication number
JPS56151483A
JPS56151483A JP5449380A JP5449380A JPS56151483A JP S56151483 A JPS56151483 A JP S56151483A JP 5449380 A JP5449380 A JP 5449380A JP 5449380 A JP5449380 A JP 5449380A JP S56151483 A JPS56151483 A JP S56151483A
Authority
JP
Japan
Prior art keywords
sushi
sea tangle
pieces
seasoning solution
tangle
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
JP5449380A
Other languages
Japanese (ja)
Inventor
Tadayoshi Goda
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 JP5449380A priority Critical patent/JPS56151483A/en
Publication of JPS56151483A publication Critical patent/JPS56151483A/en
Pending legal-status Critical Current

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Landscapes

  • Edible Seaweed (AREA)
  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: Raw sea tangle is cut into pieces measuring predetermined sizes, dipped inthe seasoning solution under heating for a certain time, then packed to save the time at the "sushi" shop.
CONSTITUTION: The skin of sea tangle is shaved off, then the tangle is cut into pieces and dipped in the seasoning solution consisting of vinegar, as the main component, additionally water, sugar and "mirin" (sweet rice wine) at 80W90°C, for several minutes to teen minutes. After taken up from the seasoning solution, the pieces are packed by a usual method.
COPYRIGHT: (C)1981,JPO&Japio
JP5449380A 1980-04-23 1980-04-23 Production of seasoned sea tangle ("kombu") for "sushi" Pending JPS56151483A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP5449380A JPS56151483A (en) 1980-04-23 1980-04-23 Production of seasoned sea tangle ("kombu") for "sushi"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP5449380A JPS56151483A (en) 1980-04-23 1980-04-23 Production of seasoned sea tangle ("kombu") for "sushi"

Publications (1)

Publication Number Publication Date
JPS56151483A true JPS56151483A (en) 1981-11-24

Family

ID=12972159

Family Applications (1)

Application Number Title Priority Date Filing Date
JP5449380A Pending JPS56151483A (en) 1980-04-23 1980-04-23 Production of seasoned sea tangle ("kombu") for "sushi"

Country Status (1)

Country Link
JP (1) JPS56151483A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2520591A1 (en) * 1982-02-02 1983-08-05 Letrividic Noemie Treatment of seaweed for use in seafood dishes - by cooking in water contg. wine and meat extract

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52117463A (en) * 1976-03-29 1977-10-01 Fuji Konbu Kk Method of producing vinegared sea tangle for midafternoon snack

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52117463A (en) * 1976-03-29 1977-10-01 Fuji Konbu Kk Method of producing vinegared sea tangle for midafternoon snack

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2520591A1 (en) * 1982-02-02 1983-08-05 Letrividic Noemie Treatment of seaweed for use in seafood dishes - by cooking in water contg. wine and meat extract

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