JPS5678567A - Preparation of snapping turtle pickled in honey containing royal jelly - Google Patents

Preparation of snapping turtle pickled in honey containing royal jelly

Info

Publication number
JPS5678567A
JPS5678567A JP15611279A JP15611279A JPS5678567A JP S5678567 A JPS5678567 A JP S5678567A JP 15611279 A JP15611279 A JP 15611279A JP 15611279 A JP15611279 A JP 15611279A JP S5678567 A JPS5678567 A JP S5678567A
Authority
JP
Japan
Prior art keywords
turtle
royal jelly
honey
water
snapping
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
JP15611279A
Other languages
Japanese (ja)
Other versions
JPS5759740B2 (en
Inventor
Nobuaki Ito
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP15611279A priority Critical patent/JPS5678567A/en
Publication of JPS5678567A publication Critical patent/JPS5678567A/en
Publication of JPS5759740B2 publication Critical patent/JPS5759740B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Jellies, Jams, And Syrups (AREA)

Abstract

PURPOSE: To prepare a highly nutrious tonic, by removing the shell and the guts from a snapping turtle, and immersing the turtle in honey containing royal jelly.
CONSTITUTION: A snapping turtle of the period of maturity is starved in a fresh water tank for about 5W10 days, washed with water, doused with hot water of 60W80°C, and while it is still living, shelled, gutted (i.e. the bladder and the other guts are removed), washed with water, and wiped to remove the water from the inner and the outer surface of the turtle. 1pt.wt. of the turtle thus processed is immersed in 2W4pts.wt. of honey containing 0.1W0.5pt.wt., based on 1pt.wt. of the honey, of royal jelly, and left at rest for 7W12 days at room temperature to extract the nutrious and tonic components of snapping turtle into the honey.
COPYRIGHT: (C)1981,JPO&Japio
JP15611279A 1979-12-01 1979-12-01 Preparation of snapping turtle pickled in honey containing royal jelly Granted JPS5678567A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15611279A JPS5678567A (en) 1979-12-01 1979-12-01 Preparation of snapping turtle pickled in honey containing royal jelly

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15611279A JPS5678567A (en) 1979-12-01 1979-12-01 Preparation of snapping turtle pickled in honey containing royal jelly

Publications (2)

Publication Number Publication Date
JPS5678567A true JPS5678567A (en) 1981-06-27
JPS5759740B2 JPS5759740B2 (en) 1982-12-16

Family

ID=15620564

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15611279A Granted JPS5678567A (en) 1979-12-01 1979-12-01 Preparation of snapping turtle pickled in honey containing royal jelly

Country Status (1)

Country Link
JP (1) JPS5678567A (en)

Also Published As

Publication number Publication date
JPS5759740B2 (en) 1982-12-16

Similar Documents

Publication Publication Date Title
Galil et al. Pollen transfer and pollination in the common fig (Ficus carica L.)
JPS5678567A (en) Preparation of snapping turtle pickled in honey containing royal jelly
JPS55124474A (en) Preparation of mud turtle preserved in honey
JPS5611775A (en) Preparation of processed beef
JPS5519068A (en) Freezing of scallops
JPS5519069A (en) Preparation of flavoring pickles of scallops
JPS55153557A (en) Preparation of julienne burdock
JPS57198065A (en) Processing method garlic
JPS565073A (en) Preparation of processed fish material
JPS565074A (en) Processing of fish
JPS57144957A (en) Processing method of seasoning
JPS5668345A (en) Preservation of eel liver
JPS60227632A (en) Method of preservation of trepang
JPS57125652A (en) Preparation of ume-zuke (pickled ume) or ume-boshi (dried pickled ume)
JPS57152851A (en) Light pickling of hard ume with salt
JPS55102350A (en) Antioxidant for fresh fish
JPS5554881A (en) Preparation of sweet-boiled chestnut
JPS57118762A (en) Improved rice cooking method
JPS55120766A (en) Prparation of powdered fermented soybean
JPS57138374A (en) Peeling method of sweet potato, potato and taro with aqueous solution of calcium chloride
JPS5548357A (en) Method of making keepable food of primarily processed rice
JPS56127068A (en) Preventing method for peeling of nuta (surface protecting substance) from raw eel
JPS55104875A (en) Treatment of ox tongue
JPS5548369A (en) Agent for improving taste of meat
JPS5794243A (en) Preparation of smoked salmon