首页> 外国专利> PREPARATION OF MIXTURE OF SALTED SQUID GUT WITH SALTED SPARKLING ENOPE SQUID USING SEASONING AND SALTED SPARKLING ENOPE SQUID

PREPARATION OF MIXTURE OF SALTED SQUID GUT WITH SALTED SPARKLING ENOPE SQUID USING SEASONING AND SALTED SPARKLING ENOPE SQUID

机译:用调味料和腌制的泡菜鱿鱼准备腌制的鱿鱼肠与腌制的鱿鱼息肉混合

摘要

PROBLEM TO BE SOLVED: To give best taste to salted squid by mixing a squid gut with sparkling enope squid and preparing unique salted sparkling enope squid. ;SOLUTION: Sparkling enope squid salted overnight is mixed with salted squid gut and further mixed with a seasoning comprising a mixture of amino acid seasoning with sweetener, etc., to prepare the objective salted sparkling enope squid. The resultant salted sparkling enope squid can be preserved for a long period of 30 days and is beautiful and mild in taste and contributed to actualization of Japanese type eating habit and improvement in eating culture as best salted squid product.;COPYRIGHT: (C)1997,JPO
机译:要解决的问题:通过将鱿鱼肠与起泡的enope鱿鱼混合并准备独特的咸化的起泡的enope鱿鱼,使咸鱿鱼具有最佳的味道。 ;解决方案:将整夜腌制的汽泡鱿鱼与腌鱿鱼肠混合,再与包含氨基酸调味剂和甜味剂等混合物的调味料混合,以制备目标腌制汽泡鱿鱼。所得腌制的气泡起泡的鱿鱼可以保存30天,味道美丽温和,有助于实现日本人的饮食习惯,并改善食用文化,成为最佳的腌制鱿鱼产品。版权所有:(C)1997 ,日本特许厅

著录项

  • 公开/公告号JPH09121821A

    专利类型

  • 公开/公告日1997-05-13

    原文格式PDF

  • 申请/专利权人 KAWAMURA SUISAN:KK;

    申请/专利号JP19950332442

  • 发明设计人 KAWAMURA KAZUKO;

    申请日1995-10-31

  • 分类号A23L1/333;A23B4/02;

  • 国家 JP

  • 入库时间 2022-08-22 03:37:18

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