JPS59130168A - 即席濃にくじゆうの製造方法 - Google Patents
即席濃にくじゆうの製造方法Info
- Publication number
- JPS59130168A JPS59130168A JP58235985A JP23598583A JPS59130168A JP S59130168 A JPS59130168 A JP S59130168A JP 58235985 A JP58235985 A JP 58235985A JP 23598583 A JP23598583 A JP 23598583A JP S59130168 A JPS59130168 A JP S59130168A
- Authority
- JP
- Japan
- Prior art keywords
- beef
- extract
- bones
- dried
- examples
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000015278 beef Nutrition 0.000 claims description 41
- 210000000988 bone and bone Anatomy 0.000 claims description 28
- 239000000284 extract Substances 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 244000155437 Raphanus sativus var. niger Species 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 241000283690 Bos taurus Species 0.000 claims description 4
- 235000012149 noodles Nutrition 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 238000000605 extraction Methods 0.000 description 14
- 239000007788 liquid Substances 0.000 description 14
- 239000002994 raw material Substances 0.000 description 8
- 238000009835 boiling Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000003760 tallow Substances 0.000 description 6
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 241000220259 Raphanus Species 0.000 description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 229940092385 radish extract Drugs 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 150000001412 amines Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 101100008048 Caenorhabditis elegans cut-4 gene Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007530 organic bases Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000000538 tail Anatomy 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR8205610A KR840000457B1 (ko) | 1982-12-15 | 1982-12-15 | 즉석 곰탕의 제조방법 |
| KR5610/1982 | 1982-12-15 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59130168A true JPS59130168A (ja) | 1984-07-26 |
| JPS6331186B2 JPS6331186B2 (enExample) | 1988-06-22 |
Family
ID=19226272
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58235985A Granted JPS59130168A (ja) | 1982-12-15 | 1983-12-14 | 即席濃にくじゆうの製造方法 |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS59130168A (enExample) |
| KR (1) | KR840000457B1 (enExample) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS626663A (ja) * | 1985-07-01 | 1987-01-13 | Hiroyuki Yoshimi | 牛テ−ルを用いたラ−メンス−プの製造方法 |
| JPS6261570A (ja) * | 1985-09-11 | 1987-03-18 | Akio Fujikawa | 食品組成物 |
| CN1033685C (zh) * | 1994-01-20 | 1997-01-01 | 邹永宏 | 骨乳制品及其制取方法 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334120A (zh) * | 2017-07-29 | 2017-11-10 | 贵州省马大姐食品股份有限公司 | 一种清真红烧牛肉汤料及其加工方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5315469A (en) * | 1976-07-23 | 1978-02-13 | Yoshihisa Noro | Cooking method of soup |
| JPS5639349U (enExample) * | 1979-09-03 | 1981-04-13 | ||
| JPS58190371A (ja) * | 1982-04-30 | 1983-11-07 | Akita:Kk | 調味、味付剤 |
-
1982
- 1982-12-15 KR KR8205610A patent/KR840000457B1/ko not_active Expired
-
1983
- 1983-12-14 JP JP58235985A patent/JPS59130168A/ja active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5315469A (en) * | 1976-07-23 | 1978-02-13 | Yoshihisa Noro | Cooking method of soup |
| JPS5639349U (enExample) * | 1979-09-03 | 1981-04-13 | ||
| JPS58190371A (ja) * | 1982-04-30 | 1983-11-07 | Akita:Kk | 調味、味付剤 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS626663A (ja) * | 1985-07-01 | 1987-01-13 | Hiroyuki Yoshimi | 牛テ−ルを用いたラ−メンス−プの製造方法 |
| JPS6261570A (ja) * | 1985-09-11 | 1987-03-18 | Akio Fujikawa | 食品組成物 |
| CN1033685C (zh) * | 1994-01-20 | 1997-01-01 | 邹永宏 | 骨乳制品及其制取方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6331186B2 (enExample) | 1988-06-22 |
| KR840000457B1 (ko) | 1984-04-09 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |