JPS6451061A - Preparation of fruit seasoning - Google Patents

Preparation of fruit seasoning

Info

Publication number
JPS6451061A
JPS6451061A JP62208288A JP20828887A JPS6451061A JP S6451061 A JPS6451061 A JP S6451061A JP 62208288 A JP62208288 A JP 62208288A JP 20828887 A JP20828887 A JP 20828887A JP S6451061 A JPS6451061 A JP S6451061A
Authority
JP
Japan
Prior art keywords
blend
solid content
seasoning
emphyllocalyx
nakai
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
JP62208288A
Other languages
Japanese (ja)
Other versions
JPH0375143B2 (en
Inventor
Toshihiko Shimanuki
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.)
NAKAGAWACHIYOU
Original Assignee
NAKAGAWACHIYOU
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 NAKAGAWACHIYOU filed Critical NAKAGAWACHIYOU
Priority to JP62208288A priority Critical patent/JPS6451061A/en
Publication of JPS6451061A publication Critical patent/JPS6451061A/en
Publication of JPH0375143B2 publication Critical patent/JPH0375143B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

PURPOSE:To obtain the titled novel seasoning, containing much vitamin C, having a high nutritive value and readily edible even by adults, by boiling down fruit juice of Lonicera caerulea L. var. emphyllocalyx Nakai, adding an onion and garlic, kneading the blend, then adding tomato puree, sugar and salt and boiling down the obtained blend. CONSTITUTION:(A) Fruits of Lonicera caerulea L. var. emphyllocalyx Nakai are heated at 90 deg.C for 50min and fruit juice is pressed therefrom using a bag of bleached cotton cloth, etc., and boiled down at 80 deg.C until solid content attains 90%. (B) Previously finely cut onion and garlic are then added and the resultant blend is kneaded, allowed to stand for 15min and subsequently boiled down at 80 deg.C to 85% solid content for 3hr. The resultant blend, as desired, is strained and (C) tomato puree, sugar and salt are added while heating the blend at 80 deg.C. The heated blend is then boiled down until the solid content attains 75% to afford the aimed seasoning.
JP62208288A 1987-08-24 1987-08-24 Preparation of fruit seasoning Granted JPS6451061A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62208288A JPS6451061A (en) 1987-08-24 1987-08-24 Preparation of fruit seasoning

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62208288A JPS6451061A (en) 1987-08-24 1987-08-24 Preparation of fruit seasoning

Publications (2)

Publication Number Publication Date
JPS6451061A true JPS6451061A (en) 1989-02-27
JPH0375143B2 JPH0375143B2 (en) 1991-11-29

Family

ID=16553767

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62208288A Granted JPS6451061A (en) 1987-08-24 1987-08-24 Preparation of fruit seasoning

Country Status (1)

Country Link
JP (1) JPS6451061A (en)

Also Published As

Publication number Publication date
JPH0375143B2 (en) 1991-11-29

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