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JPS5521704A - Preparation of soy pickle - Google Patents

Preparation of soy pickle

Info

Publication number
JPS5521704A
JPS5521704A JP8096878A JP8096878A JPS5521704A JP S5521704 A JPS5521704 A JP S5521704A JP 8096878 A JP8096878 A JP 8096878A JP 8096878 A JP8096878 A JP 8096878A JP S5521704 A JPS5521704 A JP S5521704A
Authority
JP
Japan
Prior art keywords
plant
preparation
soy
hosta
extract
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
JP8096878A
Other languages
Japanese (ja)
Other versions
JPS5625090B2 (en
Inventor
Masaaki Yamanaka
Etsuzo Tsuburaya
Kunihiko Shibata
Kichiya Kawamura
Hiroshi Masai
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.)
NAKANO SUTEN KK
Nakano Vinegar Co Ltd
Original Assignee
NAKANO SUTEN KK
Nakano Vinegar 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 NAKANO SUTEN KK, Nakano Vinegar Co Ltd filed Critical NAKANO SUTEN KK
Priority to JP8096878A priority Critical patent/JPS5521704A/en
Publication of JPS5521704A publication Critical patent/JPS5521704A/en
Publication of JPS5625090B2 publication Critical patent/JPS5625090B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: To improve the preservability of soy pickles, remarkably, without degrading the taste and flavor of the product, by adding juice or extract of a plant belonging to Hosta genus during the preparation of the soy pickles.
CONSTITUTION: Juice of a plant belonging to Hosta genus (an edible wild plant), extract of the plant with water or an organic solvent, or their concentrate, are added to soy pickles between the preparation of the seasoning liquid and the finishing of the product. The amount of the additive is 0.001W3 W/V % as dried weight of the plant based on the vegetables or seafoods to be pickled.
COPYRIGHT: (C)1980,JPO&Japio
JP8096878A 1978-07-05 1978-07-05 Preparation of soy pickle Granted JPS5521704A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8096878A JPS5521704A (en) 1978-07-05 1978-07-05 Preparation of soy pickle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8096878A JPS5521704A (en) 1978-07-05 1978-07-05 Preparation of soy pickle

Publications (2)

Publication Number Publication Date
JPS5521704A true JPS5521704A (en) 1980-02-16
JPS5625090B2 JPS5625090B2 (en) 1981-06-10

Family

ID=13733304

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8096878A Granted JPS5521704A (en) 1978-07-05 1978-07-05 Preparation of soy pickle

Country Status (1)

Country Link
JP (1) JPS5521704A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59149859U (en) * 1983-03-28 1984-10-06 中央造機株式会社 Tight automatic tube winding machine

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59149859U (en) * 1983-03-28 1984-10-06 中央造機株式会社 Tight automatic tube winding machine

Also Published As

Publication number Publication date
JPS5625090B2 (en) 1981-06-10

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