JPS59151857A - Preparation of seasoning sauce - Google Patents
Preparation of seasoning sauceInfo
- Publication number
- JPS59151857A JPS59151857A JP58024286A JP2428683A JPS59151857A JP S59151857 A JPS59151857 A JP S59151857A JP 58024286 A JP58024286 A JP 58024286A JP 2428683 A JP2428683 A JP 2428683A JP S59151857 A JPS59151857 A JP S59151857A
- Authority
- JP
- Japan
- Prior art keywords
- garlic
- sauce
- juice
- seasoning
- crushed
- 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
Description
【発明の詳細な説明】
本発明は新規な構成ケ有する調味料たれの製法をｆＭ共
しようとするものである。DETAILED DESCRIPTION OF THE INVENTION The present invention is intended to share with fM a method for producing a seasoning sauce having a novel structure.
従来、提供されている所謂ジンギスカン用たれは、ジン
ギスカン科項などごく限られた用途にしか使用できない
ものである。So-called Genghis Khan sauces that have been provided so far can only be used for very limited purposes, such as Genghis Khan dishes.
本発明はかかる問題を充分解決しょうとするもので、以
下そのｌ実施列のｖ−ｄｌを説明する。The present invention attempts to fully solve this problem, and the v-dl of the l implementation sequence will be explained below.
原材料について
本実法によって５斗程度のだれを作るとして下記のもの
？用意する。Regarding the raw materials, if you were to make a 50-sized dollop using this practical method, what would be the following? prepare.
Ａニンニク 生 ６５００ｇ位Ｂ
酒 二級酒あるいは合成酒
２升位Ｃ生しようが 生
１３００ｇ豆り人 参
生 ２０ＵＯｇ位Ｅ玉ねぎ
生 ３０００ｇ位Ｆリ ん ご
生 ６０００ｇ位Ｈ化学調味料（商韻娠
の累） ６５０ｇ位工粉しよう
が 粉末 ６０ｇ位Ｊ
−味虐がへし 粉末 ６０ｇ位Ｋ
白 ご ま
１００ｇ位りし工う 油
１斗５升位Ｍ焼ちゅ う ２５呟〜
３５震匝 ５合泣なお、りんごはくされのない
ものであれば、浴外品で工く、また、ニンニクを人参・
玉ねぎも格外品で工い。A Garlic raw around 6500g B
Sake Second grade sake or synthetic liquor 2 sho C raw ginger raw
1300g beans and ginseng
Raw 20UOg E onion
Raw apples around 3000g
Raw: about 6,000g H Chemical seasonings (Shang Yin Gyeongju): about 650g Processed ginger powder: about 60g J
- Ajishogaheshi powder about 60g
white sesame
About 100g oil
1 to 5 sho M-yakichuu 25 murmurs~
35. 5. In addition, if the apple is not combed, it can be used as a non-bath product, and garlic can be used as a substitute for carrots and garlic.
The onions are also made with high-quality onions.
製法について
ニンニクｌ生しようが一人斃Ｉ玉ねぎ！りんごをミキサ
ーで粉砕する。この工程ではｌ自を江ぎながら行うが、
特にニンニク粉砕の除、ま槓り気が強いためミキサーに
抵抗がかかるので多めに注ぐとよい。About the manufacturing method Garlic, fresh ginger, and onion! Grind the apples in a blender. This process is carried out while moving the body,
Particularly when crushing garlic, it tends to pulverize so much that it creates resistance to the mixer, so it's a good idea to pour in a large amount.
以上の如く粉砕したものに化学ＥＪ４味科−粉しようが
９１６からしく一味）ｌ白ごま・オレンジ・パインなど
二糧類泣のジュース・しよう〆由ｌ焼ちゅうの顔ＩＣ混
入し、容５円で充分撹拌する。Into the above-ground powder, mix the juice of two kinds of foods such as Kagaku EJ4 Ajika - Powdered ginger 916 and Shikaku gang) white sesame, orange, pineapple, etc. Stir thoroughly.
この場合、ジュースｐしょう油ｌ″ＸＡちゆ５がし１：
。In this case, juice p soy sauce l″XA chiyu 5 gashi 1:
.
付けすることとなる。このよう’ＣＭ拌したものを１２
０時間〜１５０時１１目かけ℃熟成させ最終梨品である
たれを得る。なお、夷遺についての温度は、夏は一り℃
〜−６℃框度が好適で、冬は火の気のない場所でよい。It will be attached. 12 commercials mixed like this
The pears are aged from 0 hours to 150 hours at 11 degrees Celsius to obtain the final pear product, the sauce. In addition, the temperature of the Ii remains is about 1°C in summer.
A temperature of ~-6℃ is suitable, and a place without open flames is sufficient in winter.
また、保存については一３℃〜−６℃以下で冷＃：なす
ることとなる。Also, for storage, it should be kept cold at -3°C to -6°C.
本発明で得たたれの食する万去を効米と共に説明する。The edibility of the sauce obtained according to the present invention will be explained together with the effectiveness of the rice.
野采９めん類１豆旙・こんにゃく類はゆがいて、本涌の
だれをつけて美味しく食することができる。また、魚類
は尻魚１点魚にして不鎖のたれをつけて美味しく食する
ことかできる。さｂ＋で、肉も焼肉の状態にしてたれに
つけろと美賎しく食することができる。このほか、ｄＩ
物頌にもしよう油化りに使用で年る。この場合、塩分が
ｙ’ｌすぎる時は水でうすめて１口の状態で食すること
ができる。Noga 9 Noodles 1 Beans and Konnyaku can be boiled and eaten deliciously with Honwaku sauce. Also, for fish, you can eat it deliciously by cooking it as a tail fish and dipping it in a chain-free sauce. With Sab+, you can eat the meat deliciously by making it yakiniku and dipping it in the sauce. In addition, dI
It has been used for making oil for many years. In this case, if the salt content is too high, you can dilute it with water and eat it in one bite.
本発明のものは格外品の原料を使用でき、安１曲で美味
しいだれを得ることができる。また、甘味料として砂糖
を一切使用しないで、果汁の熟成で自然の甘味を得るよ
うＩＣ構成したから、栄養面も高く、低コストにするこ
とができる。The product of the present invention allows the use of substandard raw materials and makes it possible to obtain delicious sauce with just one cheap dish. In addition, since the IC is configured to obtain natural sweetness by ripening the fruit juice without using any sugar as a sweetener, it is highly nutritious and can be made at low cost.
など、故多くの利点を有する有用な発明と言うべきもの
である。Therefore, it can be said that it is a useful invention with many advantages.
特許出願人 ゛菊谷 タ ツ
代理人 解埋士 川 成 １！＃ 友セ２−２１
、”＋’ ｊ〜Patent applicant Tatsu Kikutani Agent Sei Kawa 1! # Tomose 2-21
,”+’ j〜
Claims (1)
生しようが一人参・玉ねぎ・りんごに１盪の化学調味料
Ｉ粉しようか一肩からし・白ごま一ジュースーし工うｆ
ＦＭＩ焼ちゆ５を加え撹拌し、所定時間熟成せしめたこ
とを特徴とする調味料たれの製法。4-Garlic powdered in a mixer while pouring sake-
Fresh ginger, carrots, onions, apples, 1 cup of chemical seasoning, powdered ginger, 1 shoulder of mustard, white sesame seeds, 1 cup of juice.
A method for producing a seasoning sauce, characterized by adding FMI Yakisoyu 5, stirring, and aging for a predetermined period of time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58024286A JPS59151857A (en) | 1983-02-15 | 1983-02-15 | Preparation of seasoning sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58024286A JPS59151857A (en) | 1983-02-15 | 1983-02-15 | Preparation of seasoning sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59151857A true JPS59151857A (en) | 1984-08-30 |
| JPS6350982B2 JPS6350982B2 (en) | 1988-10-12 |
Family
ID=12133930
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58024286A Granted JPS59151857A (en) | 1983-02-15 | 1983-02-15 | Preparation of seasoning sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59151857A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63146767A (en) * | 1986-12-10 | 1988-06-18 | Eijiro Tsunoda | Preparation of seasoning consisting essentially of peanut and sesame |
| JP2011041508A (en) * | 2009-08-20 | 2011-03-03 | Kao Corp | Liquid seasoning |
| US8304060B2 (en) | 2006-10-16 | 2012-11-06 | Nippon Sheet Glass Company, Limited | Glass with molding |
| CN104222944A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of full-vegetable liquid seasoning for cooking vegetable product dishes |
| CN104351730A (en) * | 2014-08-27 | 2015-02-18 | 北京首诚农业发展有限公司 | Compound and use method of spicy hot taste bechamel compounded with various pure vegetables |
-
1983
- 1983-02-15 JP JP58024286A patent/JPS59151857A/en active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63146767A (en) * | 1986-12-10 | 1988-06-18 | Eijiro Tsunoda | Preparation of seasoning consisting essentially of peanut and sesame |
| US8304060B2 (en) | 2006-10-16 | 2012-11-06 | Nippon Sheet Glass Company, Limited | Glass with molding |
| JP2011041508A (en) * | 2009-08-20 | 2011-03-03 | Kao Corp | Liquid seasoning |
| CN104222944A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of full-vegetable liquid seasoning for cooking vegetable product dishes |
| CN104351730A (en) * | 2014-08-27 | 2015-02-18 | 北京首诚农业发展有限公司 | Compound and use method of spicy hot taste bechamel compounded with various pure vegetables |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6350982B2 (en) | 1988-10-12 |
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