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29 条记录 (耗时 0.012 秒)

    PRESERVATIVE FOOD OF GRANULAR SALTED SALMON ROE
    3.
    发明专利
    PRESERVATIVE FOOD OF GRANULAR SALTED SALMON ROE 失效

    公开(公告)号：JPH03240434A

    公开(公告)日：1991-10-25

    申请号：JP3927690

    申请日：1990-02-19

    申请人： TAKUMI KK

    发明人： NEZUKA ISAO

    IPC分类号： A23B5/00 ,  A23B4/00 ,  A23B5/14 ,  A23B5/18 ,  A23L17/30

    摘要： PURPOSE:To obtain the title food having excellent taste and useful in food field by bottling granular salmon roe in a state immersed in seasoning liquid obtained by blending mild soy sauce with refined dry sake and mirin and adding common salt, etc., thereto and putting fine seatangle for food boiled in soy therein to elut the extract. CONSTITUTION:Granular salted salmon roe 3 is sealed in a bottle 1 in a state immersed in a seasoning liquid obtained by blending mild soy sauce with refined dry sake having nearly same amount as the soy sauce and mirin equivalent to 1/3 of amount of the refined sake and simultaneously adding dried powder (obtained by drying skin of citrus fruit for 3-4 month by sunlight and then powdering the dried skin) of citrus skin and a small amount of common salt thereto and further putting fine seatangle for food boiled in soy therein to elute the extract to provide the aimed food.

    PROCESSED RAW EGG PRESERVABLE AT ORDINARY TEMPERATURE AND METHOD FOR PROCESSING THE SAME
    5.
    发明专利
    PROCESSED RAW EGG PRESERVABLE AT ORDINARY TEMPERATURE AND METHOD FOR PROCESSING THE SAME 失效

    公开(公告)号：JPH02295433A

    公开(公告)日：1990-12-06

    申请号：JP11698889

    申请日：1989-05-10

    申请人： YAMATE MASATO

    发明人： YAMATE MASATO

    IPC分类号： A23B5/00 ,  A23B5/08 ,  A23B5/14

    摘要： PURPOSE:To obtain a pasty processed raw egg excellent in wettability, etc., for textile products, etc., preservable at ordinary temperature for a long period without impairing quality of egg yolk, etc., at a low cost by homogeneously kneading the egg yolk, etc., with a preservative, lower alcohol and paste in a specific proportion. CONSTITUTION:A preservative in an amount of 1-10 pts.wt. is homogeneously kneaded with 5-20 pts.wt. lower alcohol and 1-6 pts.wt. paste at ordinary temperature under ordinary pressure to prepare a slurry, which is then homogeneously kneaded with 100 pts.wt. either of egg yolk and egg white at ordinary temperature under ordinary pressure to afford the objective pasty processed raw egg.