JPS57181668A - Preparation of worcester sauce - Google Patents
Preparation of worcester sauceInfo
- Publication number
- JPS57181668A JPS57181668A JP56065975A JP6597581A JPS57181668A JP S57181668 A JPS57181668 A JP S57181668A JP 56065975 A JP56065975 A JP 56065975A JP 6597581 A JP6597581 A JP 6597581A JP S57181668 A JPS57181668 A JP S57181668A
- Authority
- JP
- Japan
- Prior art keywords
- vegetable
- fruit
- citric acid
- subjected
- juice
- 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: To prepare a Worcester sauce having improved flavor, by using a vegetable juice and/or fruit juice subjected to the citric acid fermentation as a raw material.
CONSTITUTION: An ordinary nutrient source is added to a vegetable juice and/or fruit juice obtained by pressing a vegetable and/or fruit, and the resultant mixture is then sterilized under heating, cooled and subjected to the citric acid fermentation with a species of the black-KOJI mold, e.g. Aspergillus niger. The resultant fermentation liquor is then matured, mixed with various seasoning materials, e.g. common salt or spices, and then adjusted by the conventional method.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56065975A JPS5811183B2 (en) | 1981-04-30 | 1981-04-30 | Method for producing Worcestershire sauce |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56065975A JPS5811183B2 (en) | 1981-04-30 | 1981-04-30 | Method for producing Worcestershire sauce |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS57181668A true JPS57181668A (en) | 1982-11-09 |
JPS5811183B2 JPS5811183B2 (en) | 1983-03-01 |
Family
ID=13302504
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP56065975A Expired JPS5811183B2 (en) | 1981-04-30 | 1981-04-30 | Method for producing Worcestershire sauce |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5811183B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2467661C1 (en) * | 2011-12-14 | 2012-11-27 | Олег Иванович Квасенков | "krymsky" tomato sauce production method |
CN103380926A (en) * | 2012-05-06 | 2013-11-06 | 黑龙江大荒春酒业有限公司 | Preparation method for grape juice rich in resveratrol |
-
1981
- 1981-04-30 JP JP56065975A patent/JPS5811183B2/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2467661C1 (en) * | 2011-12-14 | 2012-11-27 | Олег Иванович Квасенков | "krymsky" tomato sauce production method |
CN103380926A (en) * | 2012-05-06 | 2013-11-06 | 黑龙江大荒春酒业有限公司 | Preparation method for grape juice rich in resveratrol |
Also Published As
Publication number | Publication date |
---|---|
JPS5811183B2 (en) | 1983-03-01 |
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