JPS5771380A - Preparation of sanbaizu (sauce of sake, soy, and vineger) of dried laver - Google Patents

Preparation of sanbaizu (sauce of sake, soy, and vineger) of dried laver

Info

Publication number
JPS5771380A
JPS5771380A JP55147857A JP14785780A JPS5771380A JP S5771380 A JPS5771380 A JP S5771380A JP 55147857 A JP55147857 A JP 55147857A JP 14785780 A JP14785780 A JP 14785780A JP S5771380 A JPS5771380 A JP S5771380A
Authority
JP
Japan
Prior art keywords
soy
laver
water
dried laver
sanbaizu
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
Application number
JP55147857A
Other languages
Japanese (ja)
Other versions
JPS5756867B2 (en
Inventor
Kozo Koshiba
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.)
KAMIFUSAYA SHOJI KK
Original Assignee
KAMIFUSAYA SHOJI KK
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 KAMIFUSAYA SHOJI KK filed Critical KAMIFUSAYA SHOJI KK
Priority to JP55147857A priority Critical patent/JPS5771380A/en
Publication of JPS5771380A publication Critical patent/JPS5771380A/en
Publication of JPS5756867B2 publication Critical patent/JPS5756867B2/ja
Granted legal-status Critical Current

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Abstract

PURPOSE: To prepare a SANBAIZU of dried laver having good taste and shelf stability, by loosening dried laver while being washed with water, squeezing water, followed by soaking the laver in a seasoning solution comprising vinegar, soy, sugar, salt, etc. and packaging.
CONSTITUTION: Dried laver having different quality obtained from different producing centers is loosened while being washed with water, put in a cloth bag, etc., and water is squeezed out. The laver is soaked in a seasoning solution comprising vinegar, soy, sugar, salt, chemical, flavoring etc. for about 15min, and hermetically sealed in a container, e.g., bag etc. to give a product.
COPYRIGHT: (C)1982,JPO&Japio
JP55147857A 1980-10-21 1980-10-21 Preparation of sanbaizu (sauce of sake, soy, and vineger) of dried laver Granted JPS5771380A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55147857A JPS5771380A (en) 1980-10-21 1980-10-21 Preparation of sanbaizu (sauce of sake, soy, and vineger) of dried laver

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55147857A JPS5771380A (en) 1980-10-21 1980-10-21 Preparation of sanbaizu (sauce of sake, soy, and vineger) of dried laver

Publications (2)

Publication Number Publication Date
JPS5771380A true JPS5771380A (en) 1982-05-04
JPS5756867B2 JPS5756867B2 (en) 1982-12-01

Family

ID=15439818

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55147857A Granted JPS5771380A (en) 1980-10-21 1980-10-21 Preparation of sanbaizu (sauce of sake, soy, and vineger) of dried laver

Country Status (1)

Country Link
JP (1) JPS5771380A (en)

Also Published As

Publication number Publication date
JPS5756867B2 (en) 1982-12-01

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