JPH0234587B2 - - Google Patents

Info

Publication number: JPH0234587B2
Authority: JP; Japan
Prior art keywords: skinned; thin; konnyaku; konjac; seasoning liquid
Prior art date: 1984-03-05
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.): Expired - Lifetime

Application number

JP59041669A

Other languages

English (en)

Japanese (ja)

Other versions

JPS60184364A (ja

Inventor

Masuo Tanno

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.)

TANNO KONNYAKU JUGEN

Original Assignee

TANNO KONNYAKU JUGEN

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.)

1984-03-05

Filing date

1984-03-05

Publication date

1990-08-03

1984-03-05 Application filed by TANNO KONNYAKU JUGEN filed Critical TANNO KONNYAKU JUGEN

1984-03-05 Priority to JP59041669A priority Critical patent/JPS60184364A/ja

1985-09-19 Publication of JPS60184364A publication Critical patent/JPS60184364A/ja

1990-08-03 Publication of JPH0234587B2 publication Critical patent/JPH0234587B2/ja

Status Granted legal-status Critical Current

Links

244000247812 Amorphophallus rivieri Species 0.000 claims description 26
229920002752 Konjac Polymers 0.000 claims description 26
235000011194 food seasoning agent Nutrition 0.000 claims description 16
235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 10
235000010485 konjac Nutrition 0.000 claims description 10
239000000252 konjac Substances 0.000 claims description 10
239000007788 liquid Substances 0.000 claims description 9
235000013599 spices Nutrition 0.000 claims description 3
235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
235000002568 Capsicum frutescens Nutrition 0.000 claims description 2
235000008184 Piper nigrum Nutrition 0.000 claims description 2
241001247145 Sebastes goodei Species 0.000 claims description 2
238000004519 manufacturing process Methods 0.000 claims description 2
244000203593 Piper nigrum Species 0.000 claims 1
235000013614 black pepper Nutrition 0.000 claims 1
239000004278 EU approved seasoning Substances 0.000 description 5
238000009835 boiling Methods 0.000 description 5
238000001035 drying Methods 0.000 description 5
235000013305 food Nutrition 0.000 description 4
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
239000000796 flavoring agent Substances 0.000 description 3
235000019634 flavors Nutrition 0.000 description 3
230000007774 longterm Effects 0.000 description 3
239000000203 mixture Substances 0.000 description 2
230000009967 tasteless effect Effects 0.000 description 2
241000251468 Actinopterygii Species 0.000 description 1
235000002566 Capsicum Nutrition 0.000 description 1
241000238366 Cephalopoda Species 0.000 description 1
239000006002 Pepper Substances 0.000 description 1
241000722363 Piper Species 0.000 description 1
235000016761 Piper aduncum Nutrition 0.000 description 1
235000017804 Piper guineense Nutrition 0.000 description 1
238000010411 cooking Methods 0.000 description 1
235000013325 dietary fiber Nutrition 0.000 description 1
230000000694 effects Effects 0.000 description 1
238000001704 evaporation Methods 0.000 description 1
235000019688 fish Nutrition 0.000 description 1
235000011389 fruit/vegetable juice Nutrition 0.000 description 1
235000012907 honey Nutrition 0.000 description 1
239000004615 ingredient Substances 0.000 description 1
235000012054 meals Nutrition 0.000 description 1
235000013372 meat Nutrition 0.000 description 1
238000000034 method Methods 0.000 description 1
235000013557 nattō Nutrition 0.000 description 1
238000000926 separation method Methods 0.000 description 1
235000013555 soy sauce Nutrition 0.000 description 1

Landscapes

Preparation Of Fruits And Vegetables (AREA)

JP59041669A 1984-03-05 1984-03-05 乾燥味付薄皮コンニャクの製造法 Granted JPS60184364A (ja)

Priority Applications (1)

Application Number	Priority Date	Filing Date	Title
JP59041669A JPS60184364A (ja)	1984-03-05	1984-03-05	乾燥味付薄皮コンニャクの製造法

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
JP59041669A JPS60184364A (ja)	1984-03-05	1984-03-05	乾燥味付薄皮コンニャクの製造法

Publications (2)

Publication Number	Publication Date
JPS60184364A JPS60184364A (ja)	1985-09-19
JPH0234587B2 true JPH0234587B2 (ko)	1990-08-03

Family

ID=12614798

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP59041669A Granted JPS60184364A (ja)	1984-03-05	1984-03-05	乾燥味付薄皮コンニャクの製造法

Country Status (1)

Country	Link
JP (1)	JPS60184364A (ko)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPH0491760A (ja) *	1990-08-02	1992-03-25	Tetsuji Imada	袋詰乾燥嗜好食品
KR100892691B1 (ko)	2007-12-18	2009-04-15	주식회사농심	건조 곤약의 제조방법
JP4876191B1 (ja) *	2011-06-02	2012-02-15	よっちゃん食品工業株式会社	味付加工食品の製造方法
JP6414773B2 (ja) *	2014-02-18	2018-10-31	株式会社みらい	つまみの製造方法
CN104542911B (zh) *	2015-01-09	2017-12-19	陕西科技大学	一种青椒的组合干燥方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS5860966A (ja) *	1981-10-02	1983-04-11	Ueda Konbu Kk	味付乾燥蒟蒻食品の製造方法

1984
- 1984-03-05 JP JP59041669A patent/JPS60184364A/ja active Granted

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS5860966A (ja) *	1981-10-02	1983-04-11	Ueda Konbu Kk	味付乾燥蒟蒻食品の製造方法

Also Published As

Publication number	Publication date
JPS60184364A (ja)	1985-09-19

Similar Documents

Publication	Publication Date	Title
CN102132906B (zh)	2012-07-18	一种即食虾仁休闲食品加工方法
KR20180064172A (ko)	2018-06-14	황태를 포함하는 감자칩 형 생선살 스낵의 제조방법
CN1011381B (zh)	1991-01-30	制作干燥预熟粮谷的工艺
KR101903486B1 (ko)	2018-10-02	황태채 스낵 및 이의 제조방법
KR101438160B1 (ko)	2014-09-05	즉석 동결 된장국의 제조방법 및 이에 의해 제조된 즉석 동결 된장국
JPH0234587B2 (ko)	1990-08-03
KR101485174B1 (ko)	2015-01-23	매실을 이용한 김의 제조방법
US4064282A (en)	1977-12-20	Starch sponge products and the process of preparing same
KR102057693B1 (ko)	2019-12-19	마늘 보쌈의 제조방법
GB2176986A (en)	1987-01-14	Method of preparing fish
US5026570A (en)	1991-06-25	Method for preparing freeze-dried rice
JP3118410B2 (ja)	2000-12-18	ルウの製造方法及びこれに用いる風味原料組成物
JPS5860966A (ja)	1983-04-11	味付乾燥蒟蒻食品の製造方法
CN108606260A (zh)	2018-10-02	冷吃兔的制作工艺
KR102152150B1 (ko)	2020-09-04	수비드 원료육을 이용한 미역국의 제조방법 및 이에 따라 제조된 미역국
JPH07274880A (ja)	1995-10-24	即席パスタ及び即席スープパスタの製造方法
KR880000217B1 (ko)	1988-03-15	인스턴트용 곰탕원료의 제조방법
JP3801724B2 (ja)	2006-07-26	味付け黒海苔の製造
JP3014688B1 (ja)	2000-02-28	茎ワカメ加工品、それを用いた食品およびそれらの製造方法
JP2928243B1 (ja)	1999-08-03	乾燥焼成茄子及びその製造方法
KR0174813B1 (ko)	1999-02-18	즉석 쑥국의 제조방법
JPS5917941A (ja)	1984-01-30	味付鰹節およびその製造方法
KR930003884B1 (ko)	1993-05-15	김치소의 제조방법
KR20220138773A (ko)	2022-10-13	영양학적으로 우수한 김을 이용한 고부가가치식품 김국의 제조방법
JPH09233996A (ja)	1997-09-09	青葉野菜の半乾燥食品およびその製造方法