JPS6423872A - Preparation of 'miso' spiced with guinea pepper - Google Patents

Preparation of 'miso' spiced with guinea pepper

Info

Publication number
JPS6423872A
JPS6423872A JP62179761A JP17976187A JPS6423872A JP S6423872 A JPS6423872 A JP S6423872A JP 62179761 A JP62179761 A JP 62179761A JP 17976187 A JP17976187 A JP 17976187A JP S6423872 A JPS6423872 A JP S6423872A
Authority
JP
Japan
Prior art keywords
miso
powder
guinea pepper
shochu
liquors
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.)
Pending
Application number
JP62179761A
Other languages
Japanese (ja)
Inventor
Kazuo Kano
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.)
KARINO MIITO KK
Original Assignee
KARINO MIITO 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 KARINO MIITO KK filed Critical KARINO MIITO KK
Priority to JP62179761A priority Critical patent/JPS6423872A/en
Publication of JPS6423872A publication Critical patent/JPS6423872A/en
Pending legal-status Critical Current

Links

Landscapes

  • Seasonings (AREA)

Abstract

PURPOSE:To obtain the titled MISO (fermented bean paste) useful as an additive of raw material for sauce of roasted meat and soup for Chinese noodle, by kneading powder of simple Guinea pepper, rice malt, garlic, paprika, fruit such as banana, table salt and liquors such as SHOCHU (low-class distilled liquor) and fermenting the mixture over a long period at a low temperature. CONSTITUTION:The objective MISO is prepared by kneading preferably 26wt.% of powder of simple Guinea pepper, preferably 10wt.% of rice malt, preferably 10wt.% of garlic, preferably 5.3wt.% of paprika powder, preferably 16wt.% of fruits such as apple, banana or pineapple, a small amount of table salt and preferably 28wt.% of liquors such as SHOCHU and fermenting the obtained mixture for 6 months at a low temperature (20 deg.C).
JP62179761A 1987-07-18 1987-07-18 Preparation of 'miso' spiced with guinea pepper Pending JPS6423872A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62179761A JPS6423872A (en) 1987-07-18 1987-07-18 Preparation of 'miso' spiced with guinea pepper

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62179761A JPS6423872A (en) 1987-07-18 1987-07-18 Preparation of 'miso' spiced with guinea pepper

Publications (1)

Publication Number Publication Date
JPS6423872A true JPS6423872A (en) 1989-01-26

Family

ID=16071422

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62179761A Pending JPS6423872A (en) 1987-07-18 1987-07-18 Preparation of 'miso' spiced with guinea pepper

Country Status (1)

Country Link
JP (1) JPS6423872A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008237183A (en) * 2007-03-29 2008-10-09 Asanuma Shoyuten:Kk Preparation method of condiment

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008237183A (en) * 2007-03-29 2008-10-09 Asanuma Shoyuten:Kk Preparation method of condiment

Similar Documents

Publication Publication Date Title
KR100538824B1 (en) Teokbokki sauce and it's compounding method
KR20190012405A (en) Method for producing hot pepper paste seasoning sauce and hot pepper paste seasoning sauce produced by the same method
JPS6423872A (en) Preparation of 'miso' spiced with guinea pepper
KR101919694B1 (en) Composition for teriyaki source with incense of live coals and process of preparation thereof
WO2023013754A1 (en) Seasoning liquid for stewing and production method therefor, and production method for stewed dish
US3937844A (en) Process for producing processed low salt soybean paste
KR20190037634A (en) Manufacturing Method for Multi Using Kimchi Meat Sauce and the Same
KR101476830B1 (en) Powder soup for heonggukjang flavor banquet noodle
KR100322212B1 (en) Composition of tomato sauce using tomato as main ingredient
KR101672275B1 (en) Spicy stir-fried chicken sauce included the sweet pumpkin Spicy stir-fried chicken method
CN111543614A (en) Beef stewing seasoning
JPH01191665A (en) Food
US3475183A (en) Process of making seasoning liquid
KR101476829B1 (en) Powder soup for banquet noodle
JPH0216948A (en) Ketchup of citrus fruits
JPH07213225A (en) Material for instant preparation of natural food 'kimchi'
RU2351233C1 (en) Method of production of preserved food "thai shrimp salad"
KR20030072865A (en) Sauce for fried chicken and manufacturing method thereof
KR20030008558A (en) Instant fish stew and seasoning
JPS603459B2 (en) Seasoning manufacturing method
JPS56106564A (en) Rapid seasoning method
KR970064428A (en) Manufacturing method of sesame rice for ssambap
KR930002026B1 (en) Seasonings
KR960006570B1 (en) Composition of seasoning for roasting rice cake
JPS62272951A (en) Production of miso to be filled in squeezing tube