JPS5664742A - Slurry mixture for pickling vegetable, fish and meat - Google Patents

Slurry mixture for pickling vegetable, fish and meat

Info

Publication number
JPS5664742A
JPS5664742A JP14100679A JP14100679A JPS5664742A JP S5664742 A JPS5664742 A JP S5664742A JP 14100679 A JP14100679 A JP 14100679A JP 14100679 A JP14100679 A JP 14100679A JP S5664742 A JPS5664742 A JP S5664742A
Authority
JP
Japan
Prior art keywords
slurry mixture
rice
pickling
koji
flavors
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
JP14100679A
Other languages
Japanese (ja)
Inventor
Kiyota Shoji
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 JP14100679A priority Critical patent/JPS5664742A/en
Publication of JPS5664742A publication Critical patent/JPS5664742A/en
Pending legal-status Critical Current

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Abstract

PURPOSE: A slurry mixture for pickling is made by combining rice "koji" and steamed rice as major components with flavors and chlorella extracts, thus improving the taste, color and luster of pickles and providing pickles good for health.
CONSTITUTION: Rice "koji" and steamed rice are used as major components and they are combined flavors such as salt or sugar and a small amount of chemical flavors and further with chlorella extracts to prepare a slurry mixture for pickling. In an example, rice koji, 5kg; steamed rice, 8kg; water, 4l; sugar, 800g; sodium glutamate, 250g; chlorella extract, 20cc are mixed, stirred and stood in a lidded vessel at room temperature for 8 days to prepare the objective slurry mixture for pickling. Cucumbas, 1kg, are immersed in the slurry mixture 100g in a vessel and weights are loaded for 1W2 days. The pickled cucumbas showed bright color and good taste.
COPYRIGHT: (C)1981,JPO&Japio
JP14100679A 1979-10-30 1979-10-30 Slurry mixture for pickling vegetable, fish and meat Pending JPS5664742A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14100679A JPS5664742A (en) 1979-10-30 1979-10-30 Slurry mixture for pickling vegetable, fish and meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14100679A JPS5664742A (en) 1979-10-30 1979-10-30 Slurry mixture for pickling vegetable, fish and meat

Publications (1)

Publication Number Publication Date
JPS5664742A true JPS5664742A (en) 1981-06-02

Family

ID=15281984

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14100679A Pending JPS5664742A (en) 1979-10-30 1979-10-30 Slurry mixture for pickling vegetable, fish and meat

Country Status (1)

Country Link
JP (1) JPS5664742A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5886041A (en) * 1981-11-18 1983-05-23 Masato Nakamura Preparation of unrifined soy useful for pickled japanese radish, fresh japanese radish preserved with salt and malt, and korean pickle to give good taste
JPS6078576A (en) * 1983-10-05 1985-05-04 Eichiyou Sangyo Kk Dried koji
JP2014057571A (en) * 2012-08-24 2014-04-03 Takara Shuzo Co Ltd Method for improving quality of meat, quality improver for meat, and meat food product

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5018656A (en) * 1973-06-15 1975-02-27
JPS54105264A (en) * 1978-01-30 1979-08-18 Yoshiaki Hiranuma Production of pickles with improved quality

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5018656A (en) * 1973-06-15 1975-02-27
JPS54105264A (en) * 1978-01-30 1979-08-18 Yoshiaki Hiranuma Production of pickles with improved quality

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5886041A (en) * 1981-11-18 1983-05-23 Masato Nakamura Preparation of unrifined soy useful for pickled japanese radish, fresh japanese radish preserved with salt and malt, and korean pickle to give good taste
JPS6078576A (en) * 1983-10-05 1985-05-04 Eichiyou Sangyo Kk Dried koji
JPS6141546B2 (en) * 1983-10-05 1986-09-16 Eicho Sangyo Kk
JP2014057571A (en) * 2012-08-24 2014-04-03 Takara Shuzo Co Ltd Method for improving quality of meat, quality improver for meat, and meat food product

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