JPS56154970A - Preparation of sporophyllary food of "wakame" seaweed - Google Patents

Preparation of sporophyllary food of "wakame" seaweed

Info

Publication number
JPS56154970A
JPS56154970A JP5661980A JP5661980A JPS56154970A JP S56154970 A JPS56154970 A JP S56154970A JP 5661980 A JP5661980 A JP 5661980A JP 5661980 A JP5661980 A JP 5661980A JP S56154970 A JPS56154970 A JP S56154970A
Authority
JP
Japan
Prior art keywords
sporophyll
wakame
seaweed
salted
sporophyllary
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
JP5661980A
Other languages
Japanese (ja)
Other versions
JPS5756862B2 (en
Inventor
Ichita Kiyohara
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.)
AIKEI SHIYOKUHIN KK
AIKEI SHOKUHIN KK
Original Assignee
AIKEI SHIYOKUHIN KK
AIKEI SHOKUHIN 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 AIKEI SHIYOKUHIN KK, AIKEI SHOKUHIN KK filed Critical AIKEI SHIYOKUHIN KK
Priority to JP5661980A priority Critical patent/JPS56154970A/en
Publication of JPS56154970A publication Critical patent/JPS56154970A/en
Publication of JPS5756862B2 publication Critical patent/JPS5756862B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Edible Seaweed (AREA)

Abstract

PURPOSE: To prepare a sporophyllary food of "wakame" seaweed having improved flavor without damaging the cellular tissue thereof, by salting a sporophyll of a "wakame" seaweed, refrigerating or freezing the salted sporophyll, and desalting and blanching the sporophyll.
CONSTITUTION: A sporophyll of a "wakame" seaweed is washed with water screened, smeared with common salt, immersed in a saline solution, and salted. The salted sporophyll is then dehydrated, drained, refrigerated at about 7°C or below, preferably frozen at -15°C or below, and stored. The stored sporophyll is then desalted prior to the blanching, and preferably the desalted sporophyll is cut finely into a readily eatable shape, blanched and if desired further refrigerated or frozen.
COPYRIGHT: (C)1981,JPO&Japio
JP5661980A 1980-04-28 1980-04-28 Preparation of sporophyllary food of "wakame" seaweed Granted JPS56154970A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP5661980A JPS56154970A (en) 1980-04-28 1980-04-28 Preparation of sporophyllary food of "wakame" seaweed

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP5661980A JPS56154970A (en) 1980-04-28 1980-04-28 Preparation of sporophyllary food of "wakame" seaweed

Publications (2)

Publication Number Publication Date
JPS56154970A true JPS56154970A (en) 1981-11-30
JPS5756862B2 JPS5756862B2 (en) 1982-12-01

Family

ID=13032282

Family Applications (1)

Application Number Title Priority Date Filing Date
JP5661980A Granted JPS56154970A (en) 1980-04-28 1980-04-28 Preparation of sporophyllary food of "wakame" seaweed

Country Status (1)

Country Link
JP (1) JPS56154970A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2637465A1 (en) * 1988-10-06 1990-04-13 Philippe Oltz Preserving method, particularly for fresh seaweed

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2637465A1 (en) * 1988-10-06 1990-04-13 Philippe Oltz Preserving method, particularly for fresh seaweed

Also Published As

Publication number Publication date
JPS5756862B2 (en) 1982-12-01

Similar Documents

Publication Publication Date Title
JP4370288B2 (en) Method for producing frozen food
US4284653A (en) Process for handling and processing fish meat
CN104255900A (en) Method for preventing shell crack during freezing process of portunid
KR101666595B1 (en) Processing method for abalone
JPS56154970A (en) Preparation of sporophyllary food of "wakame" seaweed
CN105394624A (en) Making method of quick-frozen and seasoned pollachius virens sections
KR100694793B1 (en) Manufacturing Method of Salted Fish
US4961945A (en) Food preservative
KR20010085107A (en) How to make purpura using bamboo salt
CA2111167C (en) Process for preparing a cohesive mass of herring eggs
Licciardello Freezing
Thurston et al. Fish Storage Effects, Composition Changes in Puget Sound Pink Salmon during Storage in Ice and in Refrigerated Brine
RU2170516C2 (en) Potato processing method
Shenoy et al. Freezing characteristics of tropical fishes 1. Indian oil sardine
JP2018174887A (en) Frozen meat quality improver, frozen meat and method for producing same
JP3601932B2 (en) Frozen fruits and vegetables and frozen foods containing the same
KR20020064258A (en) Seafood production and vacuum packaging using charcoal and bamboo salt
JPH0423946A (en) Preparation of salmon food
JPS55141155A (en) Preparation of vacuum-packed frozen bonito for sliced fish (sashimi)
JPS5655143A (en) Sliced raw mackerel pike and its preservation
JPS57163435A (en) Preparation of fruit or vegetable food stored at ice temperature
US3690899A (en) Processing carp for human consumption
JPS6087732A (en) Method for treating yam
JP3434361B2 (en) Method for softening meat quality of raw squid and edible squid obtained thereby
ES2007251A6 (en) Preservation of fresh fish by gutting and washing in sea water