JPS6451063A - Preparation of blowfish soup - Google Patents

Preparation of blowfish soup

Info

Publication number
JPS6451063A
JPS6451063A JP62207147A JP20714787A JPS6451063A JP S6451063 A JPS6451063 A JP S6451063A JP 62207147 A JP62207147 A JP 62207147A JP 20714787 A JP20714787 A JP 20714787A JP S6451063 A JPS6451063 A JP S6451063A
Authority
JP
Japan
Prior art keywords
blowfish
soup
solution
heating
seasoning
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
JP62207147A
Other languages
Japanese (ja)
Inventor
Kenichi Mogami
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.)
Malufuku Suisan Co Ltd
Original Assignee
Malufuku Suisan 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 Malufuku Suisan Co Ltd filed Critical Malufuku Suisan Co Ltd
Priority to JP62207147A priority Critical patent/JPS6451063A/en
Publication of JPS6451063A publication Critical patent/JPS6451063A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE:To hygienically prepare the titled soup having mitigated odor and improved deliciousness, by heating bony part of a blowfish in boiling water, filtering the solution to obtain an aqueous solution of blowfish extract, adding a seasoning and a chlorella liquid to the solution and thermally sterilizing the mixture after sealing in a container. CONSTITUTION:The objective soup can be prepared by mixing (A) an aqueous solution of blowfish extract produced by heating bony part of a blowfish free from poisonous part in boiling water and filtering the solution, (B) a seasoning (e.g. salt or sodium inosinate) and (C) a chlorella liquid, filling the mixture e.g. in a container of 200cc capacity and sterilizing the content by heating preferably at 120 deg.C.
JP62207147A 1987-08-19 1987-08-19 Preparation of blowfish soup Pending JPS6451063A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62207147A JPS6451063A (en) 1987-08-19 1987-08-19 Preparation of blowfish soup

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62207147A JPS6451063A (en) 1987-08-19 1987-08-19 Preparation of blowfish soup

Publications (1)

Publication Number Publication Date
JPS6451063A true JPS6451063A (en) 1989-02-27

Family

ID=16534989

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62207147A Pending JPS6451063A (en) 1987-08-19 1987-08-19 Preparation of blowfish soup

Country Status (1)

Country Link
JP (1) JPS6451063A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100365179B1 (en) * 2000-03-11 2002-12-18 김현대 Teabagand there manufacture method of using swellfish fin
KR100467149B1 (en) * 2002-01-25 2005-01-24 김현대 Development for packing puffer broth in sealed cup by the physical detoxification
KR100495173B1 (en) * 2001-10-23 2005-06-13 윤황병 Method for manufacturing of health food being use of nonpoisonous river puffer
JP2015029491A (en) * 2013-08-06 2015-02-16 株式会社大冷 Method for producing fried food-like food product

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100365179B1 (en) * 2000-03-11 2002-12-18 김현대 Teabagand there manufacture method of using swellfish fin
KR100495173B1 (en) * 2001-10-23 2005-06-13 윤황병 Method for manufacturing of health food being use of nonpoisonous river puffer
KR100467149B1 (en) * 2002-01-25 2005-01-24 김현대 Development for packing puffer broth in sealed cup by the physical detoxification
JP2015029491A (en) * 2013-08-06 2015-02-16 株式会社大冷 Method for producing fried food-like food product

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