JPS56160963A - Preparation of seasoning - Google Patents

Preparation of seasoning

Info

Publication number
JPS56160963A
JPS56160963A JP6527680A JP6527680A JPS56160963A JP S56160963 A JPS56160963 A JP S56160963A JP 6527680 A JP6527680 A JP 6527680A JP 6527680 A JP6527680 A JP 6527680A JP S56160963 A JPS56160963 A JP S56160963A
Authority
JP
Japan
Prior art keywords
krill
seasoning
temperature
solution
krills
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
JP6527680A
Other languages
Japanese (ja)
Inventor
Sunao Tominaga
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 JP6527680A priority Critical patent/JPS56160963A/en
Publication of JPS56160963A publication Critical patent/JPS56160963A/en
Pending legal-status Critical Current

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  • Seasonings (AREA)

Abstract

PURPOSE: To prepare a seasoning having excellent amino acid composition and free of smelling of krill, by mixing krill with sodium chloride and a solution of red pepper, and fermenting the mixture.
CONSTITUTION: Just fished krills are washed with an aqueous solution of an inorganic or organic acid at about pH5W6 and a temperature between 0°C and normal temperature, and mixed with sodium chloride free of magnesium oxide, and a solution of red pepper. The krills are subjected to the autolysis by the enzyme contained in the krill at pH5.0W6.5 and a temperature between normal temperature and 40°C. The fermented liquid is filtered to obtain the objective seasoning as filtrate. The solid material can be used as feed for fish farming.
COPYRIGHT: (C)1981,JPO&Japio
JP6527680A 1980-05-19 1980-05-19 Preparation of seasoning Pending JPS56160963A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP6527680A JPS56160963A (en) 1980-05-19 1980-05-19 Preparation of seasoning

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6527680A JPS56160963A (en) 1980-05-19 1980-05-19 Preparation of seasoning

Publications (1)

Publication Number Publication Date
JPS56160963A true JPS56160963A (en) 1981-12-11

Family

ID=13282232

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6527680A Pending JPS56160963A (en) 1980-05-19 1980-05-19 Preparation of seasoning

Country Status (1)

Country Link
JP (1) JPS56160963A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1308097A1 (en) * 2000-08-09 2003-05-07 Nippon Suisan Kaisha, Ltd. Functional seasonings

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1308097A1 (en) * 2000-08-09 2003-05-07 Nippon Suisan Kaisha, Ltd. Functional seasonings
EP1308097A4 (en) * 2000-08-09 2004-10-20 Nippon Suisan Kaisha Ltd Functional seasonings

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