JPS5716676A - Cooking for raw beef - Google Patents
Cooking for raw beefInfo
- Publication number
- JPS5716676A JPS5716676A JP8962580A JP8962580A JPS5716676A JP S5716676 A JPS5716676 A JP S5716676A JP 8962580 A JP8962580 A JP 8962580A JP 8962580 A JP8962580 A JP 8962580A JP S5716676 A JPS5716676 A JP S5716676A
- Authority
- JP
- Japan
- Prior art keywords
- beef
- pepper
- soy
- round
- salt
- 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
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
PURPOSE: To cook raw round beef into beef having high nutritive value and light taste free from fishy smell, by cutting round beef into small cubes, seasoning the beef basically with soy and salt.
CONSTITUTION: 100g Round beef is cut into small cubes, blended with at least about 10g tiny cut pieces of onion, about 5g pepper, about 3g tiny cut pieces of carrot as seasonings, and at least three drops Tabasco, about three earpick size spoonfuls of mustard, and about 2g pepper as spices, about 7cc soy, and about 5g salt, and kneaded uniformly and wholly.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8962580A JPS5716676A (en) | 1980-07-01 | 1980-07-01 | Cooking for raw beef |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8962580A JPS5716676A (en) | 1980-07-01 | 1980-07-01 | Cooking for raw beef |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS5716676A true JPS5716676A (en) | 1982-01-28 |
Family
ID=13975925
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP8962580A Pending JPS5716676A (en) | 1980-07-01 | 1980-07-01 | Cooking for raw beef |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5716676A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59173197A (en) * | 1983-03-24 | 1984-10-01 | Chiyoda Chem Eng & Constr Co Ltd | Fermentating method of organic waste liquid |
FR2591437A1 (en) * | 1985-12-17 | 1987-06-19 | Langard Jean | Food product based on meat and method for its manufacture |
US5325893A (en) * | 1991-10-04 | 1994-07-05 | Tokushu Paper Mfg. Co., Ltd. | Air duct and paper therefor |
CN102972728A (en) * | 2012-12-31 | 2013-03-20 | 杨建民 | Seasoning for making beef product |
-
1980
- 1980-07-01 JP JP8962580A patent/JPS5716676A/en active Pending
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59173197A (en) * | 1983-03-24 | 1984-10-01 | Chiyoda Chem Eng & Constr Co Ltd | Fermentating method of organic waste liquid |
JPS6327079B2 (en) * | 1983-03-24 | 1988-06-01 | Chiyoda Chem Eng Construct Co | |
FR2591437A1 (en) * | 1985-12-17 | 1987-06-19 | Langard Jean | Food product based on meat and method for its manufacture |
US5325893A (en) * | 1991-10-04 | 1994-07-05 | Tokushu Paper Mfg. Co., Ltd. | Air duct and paper therefor |
CN102972728A (en) * | 2012-12-31 | 2013-03-20 | 杨建民 | Seasoning for making beef product |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPS6443162A (en) | Production of precooked paeria | |
JPS5716676A (en) | Cooking for raw beef | |
JPS5651969A (en) | Processed table salt | |
JPS559736A (en) | Production of liquid seasoning mixture | |
JPS5664763A (en) | Preparation of seasoning | |
JPS5526831A (en) | Preparation of rice having improved texture | |
JPS5568242A (en) | Manufacturing of "arabushi" (a kind of "katsuobushi" or dried bonito) | |
JPS5771379A (en) | Preparation of sliced raw cuttlefish seasoned with mustard | |
JPS5632973A (en) | Seasoning | |
JPS5726557A (en) | New composition of chinese dish seasoning | |
JPS642556A (en) | Processed fish meat food | |
JPS56158074A (en) | Preparation of seasoned steak meat of wild boar | |
JPS5672665A (en) | Preparation of food having delicate flavor like sea urchin | |
JPS57159455A (en) | Cooling of chinese noodle | |
JPS57129666A (en) | Potato starch composition | |
JPS5733571A (en) | Hamburger steak containing "konjak" (devil's-tongue jelly) | |
KR890001091B1 (en) | A process for the manufacturing seasoned & dried slices of beef | |
JPS557059A (en) | Onion pickles | |
JPS5675057A (en) | Preparation of pickle | |
JPS5577854A (en) | Canned food and its production | |
JPS5568276A (en) | Preparation of chikuwa (fish paste) | |
JPS57186463A (en) | Production of mayonnaise-like acidic emulsion food product | |
JPS5768769A (en) | Furikake food containing powder of dried small fish and miso | |
JPS5340438A (en) | Electron cooking range | |
JPS56127059A (en) | Improving method for storability of boiled noodle |