JPS6451051A - Method for cooking 'taimeshi' - Google Patents

Method for cooking 'taimeshi'

Info

Publication number
JPS6451051A
JPS6451051A JP62208871A JP20887187A JPS6451051A JP S6451051 A JPS6451051 A JP S6451051A JP 62208871 A JP62208871 A JP 62208871A JP 20887187 A JP20887187 A JP 20887187A JP S6451051 A JPS6451051 A JP S6451051A
Authority
JP
Japan
Prior art keywords
rice
broth
sea bream
broiled
fish bones
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
JP62208871A
Other languages
Japanese (ja)
Inventor
Toshio Yoshida
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP62208871A priority Critical patent/JPS6451051A/en
Publication of JPS6451051A publication Critical patent/JPS6451051A/en
Pending legal-status Critical Current

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Abstract

PURPOSE:To obtain tasty 'TAIMESHI' (boiled rice with minced bream meat) containing much Ca due to powdered fish bones used as a broth without fishy smell, by placing a broiled sea bream on washed rice in an electric rice-cooker, pouring a broth made from powdered fish bones as a broth stock thereon and boiling the sea bream and rice. CONSTITUTION:Fish bones are initially broiled and pulverized to provide powdered fish bones, which are then used as a broth stock. A seasoning is subsequently added to afford a broth. A broiled sea bream is then placed on washed rich placed in an electric rice-cooker and the above-mentioned broth is subsequently poured thereon. The rice and sea bream are then boiled and steamed. The head, tail and bones of the sea bream are subsequently removed and the flesh is finely divided and blended with the cooked rice.
JP62208871A 1987-08-22 1987-08-22 Method for cooking 'taimeshi' Pending JPS6451051A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62208871A JPS6451051A (en) 1987-08-22 1987-08-22 Method for cooking 'taimeshi'

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62208871A JPS6451051A (en) 1987-08-22 1987-08-22 Method for cooking 'taimeshi'

Publications (1)

Publication Number Publication Date
JPS6451051A true JPS6451051A (en) 1989-02-27

Family

ID=16563498

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62208871A Pending JPS6451051A (en) 1987-08-22 1987-08-22 Method for cooking 'taimeshi'

Country Status (1)

Country Link
JP (1) JPS6451051A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3002926U (en) * 1994-04-11 1994-10-11 ユタカ冷蔵株式会社 Instant sea bream rice set

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3002926U (en) * 1994-04-11 1994-10-11 ユタカ冷蔵株式会社 Instant sea bream rice set

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