JPS59156265A - 即席カレ−の製造方法 - Google Patents

即席カレ−の製造方法

Info

Publication number
JPS59156265A
JPS59156265A JP58031492A JP3149283A JPS59156265A JP S59156265 A JPS59156265 A JP S59156265A JP 58031492 A JP58031492 A JP 58031492A JP 3149283 A JP3149283 A JP 3149283A JP S59156265 A JPS59156265 A JP S59156265A
Authority
JP
Japan
Prior art keywords
curry
caramel
instant
carotin
beta
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
JP58031492A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0327B2 (OSRAM
Inventor
Akira Sugisawa
公 杉澤
Masaru Shibuki
渋木 優
Nozomi Tanihara
望 谷原
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.)
House Foods Corp
Original Assignee
House Food Industrial Co Ltd
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 House Food Industrial Co Ltd filed Critical House Food Industrial Co Ltd
Priority to JP58031492A priority Critical patent/JPS59156265A/ja
Publication of JPS59156265A publication Critical patent/JPS59156265A/ja
Publication of JPH0327B2 publication Critical patent/JPH0327B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Seeds, Soups, And Other Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
JP58031492A 1983-02-25 1983-02-25 即席カレ−の製造方法 Granted JPS59156265A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP58031492A JPS59156265A (ja) 1983-02-25 1983-02-25 即席カレ−の製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP58031492A JPS59156265A (ja) 1983-02-25 1983-02-25 即席カレ−の製造方法

Publications (2)

Publication Number Publication Date
JPS59156265A true JPS59156265A (ja) 1984-09-05
JPH0327B2 JPH0327B2 (OSRAM) 1991-01-07

Family

ID=12332747

Family Applications (1)

Application Number Title Priority Date Filing Date
JP58031492A Granted JPS59156265A (ja) 1983-02-25 1983-02-25 即席カレ−の製造方法

Country Status (1)

Country Link
JP (1) JPS59156265A (OSRAM)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5215620A (en) * 1989-09-19 1993-06-01 Shin-Etsu Handotai Co. Ltd. Method for pulling a silicon single crystal by imposing a periodic rotation rate on a constant rotation rate
US5593498A (en) * 1995-06-09 1997-01-14 Memc Electronic Materials, Inc. Apparatus for rotating a crucible of a crystal pulling machine

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5215620A (en) * 1989-09-19 1993-06-01 Shin-Etsu Handotai Co. Ltd. Method for pulling a silicon single crystal by imposing a periodic rotation rate on a constant rotation rate
US5593498A (en) * 1995-06-09 1997-01-14 Memc Electronic Materials, Inc. Apparatus for rotating a crucible of a crystal pulling machine
US5766341A (en) * 1995-06-09 1998-06-16 Memc Electric Materials, Inc. Method for rotating a crucible of a crystal pulling machine

Also Published As

Publication number Publication date
JPH0327B2 (OSRAM) 1991-01-07

Similar Documents

Publication Publication Date Title
CN103110079B (zh) 一种方便型酸菜鱼调料
CN101099559B (zh) 一种调料及其制作方法
CN102008053B (zh) 一种特色脱水果蔬、果仁米饭伴侣的制作方法
CN102028177A (zh) 一种酸菜鱼调料及利用该调料制作酸菜鱼的方法
CN109414044A (zh) 制造低油含量面条的加工方法和由其产生的其他食品
CN106343044A (zh) 一种炝锅风味油及其制备方法
KR102368784B1 (ko) 돼지고기를 주재료로 한 우동의 제조방법 및 이에 의해 제조된 우동
KR20000001586A (ko) 육수간장 제조공법
JPH09224617A (ja) 調味用ソースおよびこれを用いたピラフ
JPS59156265A (ja) 即席カレ−の製造方法
KR20160135921A (ko) 반찬 재료용 소스의 제조방법
CN101011089A (zh) 青菜烹炒专用调和油及其配制方法
JP2001112430A (ja) 調味料及びその製造方法
KR100520938B1 (ko) 볶음 고추장 제조방법
JP3118410B2 (ja) ルウの製造方法及びこれに用いる風味原料組成物
KR101827327B1 (ko) 시래기 닭조림 제조방법 및 이에 의해 제조된 시래기 닭조림
KR100239213B1 (ko) 향미와 유색미를 이용한 곡차(穀茶)의 제조방법
KR100345982B1 (ko) 쌈장의 제조방법
KR102317346B1 (ko) 다용도 간장분말소스
KR20120034181A (ko) 야채육류볶음을 덧씌운 볶음생면
KR20150066382A (ko) 고추장 소스 및 그 제조방법
KR102733612B1 (ko) 된장고기우동용 밀키트 및 된장고기우동의 제조방법
CN103054103B (zh) 一种野蘑菇汤饭及其制备工艺
JPH01144949A (ja) 調味料の製造法
JP2002330734A (ja) 肉まんおよび肉まんの製造方法