JPS56169563A - Method of making worcester sauce - Google Patents
Method of making worcester sauceInfo
- Publication number
- JPS56169563A JPS56169563A JP7342280A JP7342280A JPS56169563A JP S56169563 A JPS56169563 A JP S56169563A JP 7342280 A JP7342280 A JP 7342280A JP 7342280 A JP7342280 A JP 7342280A JP S56169563 A JPS56169563 A JP S56169563A
- Authority
- JP
- Japan
- Prior art keywords
- spices
- added
- product
- juice
- fermentation
- 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
Links
Abstract
PURPOSE: Vegetables are heat treated and squeezed, the resultant juice is subjected to alcohol fermentation, then spices are dipped in the fermentation product and aged and finally the spices are added to make the objective Worcester sauce with mellow taste.
CONSTITUTION: Vegetables such as tomato, onion or carrot are washed, selected, crushed, heated, squeezed and concentrated to make a vegetable juice. Then, glucose is added, they are heated, cooled and subjeced to alcohol fermentation using a yeast such as a Saccharomyces cerevisiae. When the alcohol concentration becomes 5W7%, salt is added to end the fermentation. The product is mixed or not mixed with an alcohol fermentation product from fuit juice such as apple or orange juice and spices are dipped in the product. The spices are aged by storing for a long period of time and added while Worcester sauce is produced.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7342280A JPS56169563A (en) | 1980-05-31 | 1980-05-31 | Method of making worcester sauce |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7342280A JPS56169563A (en) | 1980-05-31 | 1980-05-31 | Method of making worcester sauce |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS56169563A true JPS56169563A (en) | 1981-12-26 |
JPS5742302B2 JPS5742302B2 (en) | 1982-09-08 |
Family
ID=13517765
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7342280A Granted JPS56169563A (en) | 1980-05-31 | 1980-05-31 | Method of making worcester sauce |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS56169563A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009189266A (en) * | 2008-02-13 | 2009-08-27 | Kao Corp | Heat-processed food containing tomato |
WO2023181674A1 (en) * | 2022-03-23 | 2023-09-28 | 日清オイリオグループ株式会社 | Flavoring agent and method for manufacturing flavoring agent |
-
1980
- 1980-05-31 JP JP7342280A patent/JPS56169563A/en active Granted
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009189266A (en) * | 2008-02-13 | 2009-08-27 | Kao Corp | Heat-processed food containing tomato |
WO2023181674A1 (en) * | 2022-03-23 | 2023-09-28 | 日清オイリオグループ株式会社 | Flavoring agent and method for manufacturing flavoring agent |
Also Published As
Publication number | Publication date |
---|---|
JPS5742302B2 (en) | 1982-09-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPS57208968A (en) | Preventing method of boiling collapse in root or fruit vegetable | |
JPS56169563A (en) | Method of making worcester sauce | |
JPS6416567A (en) | Production of mushroom aroma in cell substance of mushroom | |
JPS5629989A (en) | Production of high-flavor alcoholic beverage from persimmon | |
JPS56148237A (en) | Food or beverage made of lactic fermentation product from unpolished rice | |
DE2712560A1 (en) | Dried fruit esp. apple chips prepn. by freeze-drying - after dipping in aq. esp. ascorbic acid soln. to prevent browning | |
JPH0216948A (en) | Ketchup of citrus fruits | |
JPS6447368A (en) | Production of liqueur using fruit juice | |
JPS5568279A (en) | Beverage containing tomato juice | |
JPS57102190A (en) | Preparation of alcohol from pressed juice of citrous rind | |
JPS5588685A (en) | Health drink composition | |
KR100399881B1 (en) | Method of kochujang-making using pumpkin sikhae | |
JPS56151478A (en) | Preparation of worcestor sauce | |
JPS6269955A (en) | Production of jam | |
JPS572677A (en) | Preparation of fermented juice of fruit and set for preparing it | |
CN105995930A (en) | Preparation method of nutrient-rich beef paste | |
JPS5722667A (en) | Preparation of worcestor sauce | |
JPS56134996A (en) | Preparation of fermented beer | |
JPS56151483A (en) | Production of seasoned sea tangle ("kombu") for "sushi" | |
JPS5568246A (en) | Frozen juice containing vegetable fragment | |
JPS557059A (en) | Onion pickles | |
KR900000468A (en) | Method of manufacturing Schisandra chinensis | |
JPS5585352A (en) | Treatment of pickles | |
JPS58116657A (en) | Preparation of worcestor sauce | |
JPS57181668A (en) | Preparation of worcester sauce |